Name: Vegan Butternut Squash Harvest Bowl
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 honeynut or regular butternut, peeled & chopped; 1 (15-oz) can chickpeas, drained; 1 tbsp avocado oil; Sea salt & black pepper, to taste; ¼ cup tahini; 2 tbsp fresh lemon juice; 2 tbsp pure maple syrup; 2 garlic cloves, minced; Sea salt & black pepper, to taste; 2 tbsp filtered water; 1 avocado, sliced; 1 cup cooked quinoa; 2 cups arugula

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Vegan Butternut Squash Harvest Bowl is full of sweet flavors. A nourishing vegan harvest bowl recipe filled with roasted butternut squash, crispy chickpeas, nutty quinoa, fresh arugula, creamy avocado, and drizzled with a sweet tahini dressing. Vibrant in color and packed with nutrition, it’s the perfect choice for a wholesome meal.

Vegan Butternut Squash Harvest Bowl with avocado, arugula, chickpeas, quinoa, pumpkin seeds, and sweet tahini dressing. On a cutting board with a fork in it.

If you’re looking for a nourishing recipe, this Vegan Butternut Squash Harvest Bowl is it!

I will say this, although it’s a bowl of nourishing ingredients, it’s loaded with sweet flavors. Thanks to the butternut squash and my maple infused tahini dressing.

While those two components could be a delicious meal, I had to add a little balance. Therefore, this vegan harvest bowl also includes crispy chickpeas, nutty quinoa, fresh arugula, and creamy avocado. The combination is simple, but delicious and is on the table in about 30 minutes.

So nourish yourself with this vegan harvest bowl recipe, you deserve it!

Why You’ll Love this Vegan Harvest Bowl Recipe

Full of Flavor & Loaded with Nutrition: Just because this bowl is on a base of greens, doesn’t mean that there is a lack of taste.
Quick & Easy: This vegan dinner recipe comes together in about 30 minutes.
Great for Meal Prep: This dish stores well in the fridge, making it a great recipe to meal prep for quick + nourishing meals throughout the week.

Vegan Harvest Bowl recipe with avocado, arugula, chickpeas, quinoa, pumpkin seeds, and sweet tahini dressing. On a cutting board with a fork in it.

Ingredients

Organic Butternut Squash: I used honeynut squash for this recipe, but regular butternut squash will do! You can buy a whole organic butternut squash and chop it yourself or you can buy pre-cut organic butternut squash!
Organic Chickpeas: Roasted to perfection to provide that nice crunch, as well as some fiber and plant protein.
Organic White Quinoa: To provide this bowl with nutty flavor, along with protein and fiber. You can use any color that you have on hand – white, red, or multi-color quinoa all work for this recipe.
Organic Arugula: Any greens work great for this vegan bowl. Arugula, spinach, kale, and/or chard.
Organic Avocado: For some additional healthy fats.
Organic Pumpkin Seeds: Just a handful to sprinkle on top!
Organic Sweet Tahini Dressing: My tahini dressing is creamy, citrusy, and super sweet, and it complements this bowl perfectly. Don’t leave it out!

How To Make

Butternut Squash & Crispy Chickpeas. Preheat the oven to 425 degrees F. On a baking sheet, place the cubed squash on one side and the drained chickpeas on the other side. Drizzle over the avocado oil & spices. Toss well to evenly coat. Transfer to the oven and roast for 20 – 25 minutes, tossing halfway.
Quinoa. Prepare quinoa as instructed from the package.
Sweet Tahini Dressing. In a bowl, combine all ingredients to a bowl and whisk until fully combined, adding a tablespoon at a time to thin out.
Assemble. Divide greens and quinoa between bowls. Top with the roasted butternut squash and crispy chickpeas. Add the sliced avocado, sprinkle with some pumpkin seeds, and drizzle over the sweet tahini dressing. Enjoy!

Tips for Making this Vegan Bowl Perfectly

Organic Butternut Squash: I used honeynut squash for this recipe, but regular butternut squash will do! You can either peel and chop your butternut squash or buy it pre chopped. Whatever is best for you.
Swap the Squash: Not a fan of butternut squash? No worries! Swap for acorn squash or delicata squash instead.
Organic Vegetables: Roast up some more vegetables, such as cauliflower, broccoli, or brussels sprouts.
Baking: Be sure to flip the squash and chickpeas halfway, as this ensures even baking.

Storing & Reheating

As mentioned above, this recipe is perfect for leftovers & meal prep! Just be sure to let the ingredients cool completely before transferring to an air-tight glass container.

Fridge Storage. Transfer ingredients to separate air-tight glass containers and refrigerator for up to 4 days. Assemble them when ready to enjoy.

Reheating. To reheat, preheat the oven to 350 degrees F. Transfer the squash, chickpeas, and cooked quinoa to an oven-safe bowl. Place in the oven for about 15 minutes, until warmed through. To serve, pair with the bowl toppings.

Harvest Bowl recipe with avocado, arugula, chickpeas, quinoa, pumpkin seeds, and sweet tahini dressing. On a cutting board with a fork in it.

More Recipes You’ll Love

If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!

Xoxo.

Christin.

Vegan Butternut Squash Harvest Bowl

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Author: Christin Gillespie
Prep Time: 10
Cook Time: 20
Total Time: 30
Yield: 2 – 3 1x
Category: Main Dish
Method: Bake
Cuisine: American
Diet: Vegan

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Description

Ingredients

Scale

Always opt for organic ingredients.

ROASTED CHICKPEAS & BUTTERNUT SQUASH

1 honeynut or regular butternut, peeled & chopped
1 (15-oz) can chickpeas, drained
1 tbsp avocado oil
Sea salt & black pepper, to taste

SWEET TAHINI DRESSING

¼ cup tahini
2 tbsp fresh lemon juice
2 tbsp pure maple syrup
2 garlic cloves, minced
Sea salt & black pepper, to taste
2 tbsp filtered water

BOWLS

1 avocado, sliced
1 cup cooked quinoa
2 cups arugula

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Instructions

Butternut Squash & Crispy Chickpeas. Preheat the oven to 425 degrees F. On a baking sheet, place the cubed squash on one side and the drained chickpeas on the other side. Drizzle over the avocado oil & spices. Toss well to evenly coat. Transfer to the oven and roast for 20 – 25 minutes, tossing halfway.
Quinoa. Prepare quinoa as instructed from the package.
Sweet Tahini Dressing. In a bowl, combine all ingredients to a bowl and whisk until fully combined, adding a tablespoon at a time to thin out.
Assemble. Divide greens and quinoa between bowls. Top with the roasted butternut squash and crispy chickpeas. Add the sliced avocado, sprinkle with some pumpkin seeds, and drizzle over the sweet tahini dressing. Enjoy!

Notes

Organic Butternut Squash: I used honeynut squash for this recipe, but regular butternut squash will do! You can either peel and chop your butternut squash or buy it pre chopped. Whatever is best for you.

Swap the Squash: Not a fan of butternut squash? No worries! Swap for acorn squash or delicata squash instead.

Organic Vegetables: Roast up some more vegetables, such as cauliflower, broccoli, or brussels sprouts.

Baking: Be sure to flip the squash and chickpeas halfway, as this ensures even baking.

Storing & Reheating: Transfer ingredients to separate air-tight glass containers and refrigerator for up to 4 days. Assemble them when ready to enjoy. To reheat, preheat the oven to 350 degrees F. Transfer the squash, chickpeas, and cooked quinoa to an oven-safe bowl. Place in the oven for about 15 minutes, until warmed through. To serve, pair with the bowl toppings.