Tandoori Harvest Bowl
This tandoori harvest bowl is very fall, very flavorful. Butternut squash, cauliflower, and chickpeas are coated in a tandoori-inspired spice blend. Place them over a bed of shaved brussels sprouts and top with a crispy, semi-caramelized topping of leftover squash seeds, nuts, and dates!
Ingredients
- ½ a large butternut squash (I know using half is annoying but this is just what fit on the baking sheet with cauliflower)
- 1 cup cauliflower florets
- 14 oz. canned chickpeas, drained and rinsed
- ½ tsp ground cumin
- ½ tsp ground coriander
- ½ tsp red chili powder
- ½ tsp garam masala
- ¼ tsp nutmeg
- ¼ tsp cinnamon
- ¼ tsp turmeric
- ¼ tsp black pepper
- ¼ tsp sea salt, plus more to taste
- 6-8 brussels sprouts, thinly sliced
crispy salad topper
- ⅓ cup butternut squash seeds *amount doesn't matter. just use everything that came out of your squash.
- 4 medjool dates, chopped
- ⅓ cup mixed nuts (walnuts, pecans, almonds)
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
Instructions
- Preheat the oven to 425 F.
- Mix all the ground spices for the tandoori masala in a small bowl.
- To a sheet pan, add the butternut squash and cauliflower. You'll probably need a separate sheet pan for the chickpeas and the pan can go on the bottom rack of the oven if necessary.
- Drizzle some olive oil on the veggies and the chickpeas. Use about half the spice mix for the veggies and half for the chickpeas. Finish the veggies with a drizzle of maple syrup. Roast both for 25-35 minutes, depending on your oven.
- In the mean time, heat a little oil in a pan over medium heat. Add the shaved brussels sprouts and cook for about 5 minutes. They should be warm, but still have some bite to them. Add a pinch of salt and take them out of the pan.
- To the same pan, heat 2 tbsp of olive oil over medium heat. Add the squash seeds first. Stir until golden and toasted, so about 4-5 minutes. Then add nuts and dates. Stir for a few more minutes until the nuts are toasted and the dates are crispy. Finish with balsamic vinegar.
- To assemble, start with brussels sprouts and optionally, some chopped kale. Add veggies, crispy chickpes, and seed-nut-date topping. I also added some homemade cashew cheese, recipe here.