Roasted Butternut Squash and Chickpea Power Bowl

Ingredients

• 2 cup butternut squash
• 1 can chickpeas (canned)
• 2 tbsp olive oil
• 1 cup quinoa
• 2 cup baby spinach
• 0.25 bunch parsley
• 0.5 count lemon
• 0.5 tsp salt
• 0.25 tsp black pepper

Instructions

1. 1

   Preheat your oven to 400 degrees Fahrenheit.

2. 2

   Toss the cubed butternut squash and chickpeas with olive oil, salt, and pepper on a sheet pan.

3. 3

   Roast for 25 to 30 minutes until the squash is tender and the chickpeas are slightly crispy.

4. 4

   Cook the quinoa according to package directions while the vegetables roast.

5. 5

   Assemble bowls by layering spinach, warm quinoa, and the roasted mixture, then finish with a squeeze of fresh lemon juice and chopped parsley.