Go Back
Print Recipe

Honeynut Squash Grain Bowls

Cozy, plant-based grain bowl with roasted honeynut squash, kale, chickpeas, couscous, and spicy maple garlic dressing!
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Appetizer, Main Course, Salad, Side Dish
Cuisine: American
Keyword: Couscous, Fall, Gluten-Free, Honeynut Squash
Servings: 4

Equipment

  • Baking Sheet
  • Medium Pot
  • Small Skillet
  • Mixing Bowl

Ingredients

Salad Ingredients

  • 1 15 oz can Chickpeas Drained and rinsed
  • 2 Honeynut Squash Peeled and diced
  • 3 Shallots Sliced
  • 2 bunches Lacinato Kale Shredded
  • 3 tbsp Olive Oil Divided
  • 2 tsp Sea Salt Divided
  • 1 tsp Chili Powder
  • ½ tsp Cumin
  • 1 cup Pearl Couscous Dried
  • ½ cup Fresh Parsley Minced
  • ½ cup Pepitas
  • 1 tbsp Lemon Juice About the juice of ½ a lemon

Spicy Maple Dressing

  • ¼ cup Olive Oil
  • 5 cloves Garlic Thinly sliced
  • 2 tsp Coriander Seeds or ½ tsp ground coriander
  • ½ tsp Cayeene Pepper Optional and to taste
  • ½ tsp Cinnamon
  • ¾ tsp Sea Salt
  • 2 tbsp Maple Syrup Adjust to taste

Instructions

  • Preheat the oven to 450°F and line a baking sheet with parchment paper or a silicone baking mat.
  • Peel and dice the honeynut squash into small cubes, slice the shallots, drain and rinse the chickpeas thoroughly, and dump them onto the prepared pan. Generously drizzle with 2 tbsp of olive oil, season with 1 tsp of sea salt, chili powder, cumin, and toss together. Roast in the oven for 20 minutes. While those veggies are roasting, clean and shred your kale—season with 1 tbsp olive oil and 1 tsp of salt. After 20 minutes, add the kale to the baking sheet and bake the veggies for 8 to 10 more minutes. You want the kale to start to wilt, the shallots to begin to char, and the chickpeas to become crisp and brown.
  • Fill a medium-sized pot with water and bring to a boil. Dump in the couscous, along with a large pinch of salt. Cook the couscous on medium-high heat until soft, anywhere from 10 to 15 minutes. Drain and rinse the couscous with cold water to stop the cooking process. Cooking the couscous like pasta is so much easier and prevents it from sticking to the bottom of the pan. Plus, rinsing the cooked couscous prevents it from clumping together when it cools.
  • Place your skillet over medium heat and add the ¼ cup of olive oil. Once the oil is hot, add your sliced garlic to the oil and fry until the garlic begins to turn golden. Make sure you are regularly tossing the garlic to ensure it browns evenly and does not burn. Once the garlic begins to brown, sprinkle in the coriander and fry for 30 to 45 seconds, then sprinkle in the cayenne pepper, salt, and cinnamon bloom for about 10 seconds. Remove the skillet from the heat and gently mix in the maple syrup.
  • Add the roasted veggies, chickpeas, and couscous to a mixing bowl, along with the pepitas, parsley, spiced maple dressing, and lemon juice. Toss together and adjust for salt and lemon as needed. Serve immediately!
  • Storage Instructions: Store the roasted squash, chickpeas, couscous, and kale separately in airtight containers in the fridge for up to 4 days. Keep the dressing in a sealed jar for up to one week.
  • Reheating Instructions: Reheat squash and couscous gently on the stovetop or in the microwave. Crisp chickpeas in a 400°F oven or air fryer for 5 to 10 minutes. Assemble bowls after reheating and drizzle with fresh dressing.