Butternut Squash & Parsnip Quinoa Bowl Recipe

Preheat a small saucepan over medium heat. Add 1 tablespoon olive oil and the rinsed quinoa; toast, stirring, for 1–2 minutes until slightly nutty.

Add 2 cups water or vegetable broth and 1 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed.

Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and keep warm until assembly.

Preheat and prepare vegetables

Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly oil it. In a large bowl, combine cubed butternut squash, parsnip pieces, and sliced fennel.

Season and roast

Toss the vegetables with 2 tablespoons olive oil, 1 teaspoon maple syrup, 1 teaspoon smoked paprika, 1 teaspoon ground cumin, 3 teaspoons salt, and 1 teaspoon black pepper until evenly coated. Spread in a single layer with space between pieces (use two trays if crowded). Roast for 25–30 minutes, turning once halfway through, until vegetables are tender and edges caramelize.

Finish

If you like extra browning, broil for 1–2 minutes at the end, watching carefully. Remove from oven and keep warm.

While vegetables roast, dry the drained chickpeas thoroughly by patting with paper towels. Remove any loose skins (optional for crisper texture).

Toss chickpeas with 1 tablespoon olive oil, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, and 1 teaspoon salt until evenly coated. Spread on a separate small baking sheet in a single layer.

Roast in the 425°F (220°C) oven for 20–30 minutes, shaking the pan every 8–10 minutes, until chickpeas are golden and crisp. If they become brown too quickly, reduce temp to 400°F and continue until crisp. Remove and let cool slightly (they crisp more as they cool).

In a medium bowl, combine 3 tablespoons apple cider vinegar, 3 tablespoons water, 1 teaspoon sugar (or honey), and 1/2 teaspoon salt. Stir until sugar and salt dissolve.

Add the thinly sliced red cabbage, green cabbage, julienned carrot, and sliced red onion to the pickling liquid. Toss well to coat. Let sit at room temperature for at least 15 minutes (or refrigerate for up to 2 hours) to allow flavors to meld and cabbage to soften slightly.

Whisk together 2 tablespoons lemon juice, 2 tablespoons extra virgin olive oil, 1 teaspoon Dijon mustard, 1 teaspoon maple syrup, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl or jar until emulsified. Taste and adjust seasoning.

To assemble: divide the fluffy quinoa between 2 bowls (about 1/2 cups cooked quinoa per serving as base). Top each bowl with equal portions of roasted butternut squash, parsnips, and fennel; a generous scoop of pickled rainbow slaw; and a handful of crispy chickpeas.

Drizzle the lemon-Dijon dressing over each bowl (about half of dressing each). Sprinkle with toasted pumpkin seeds (or chopped toasted almonds) and chopped parsley or cilantro. Serve warm or at room temperature.

Make-ahead and storage

Quinoa and roasted vegetables can be made up to 3 days ahead and refrigerated separately. Keep crispy chickpeas in an airtight container at room temperature up to 2 days (they lose crunch over time). Pickled slaw stores up to 3 days refrigerated. Reheat vegetables in a 375°F oven for 8–10 minutes or in a skillet.