Autumn Harvest Protein Bowl

A cozy, protein-forward fall bowl that balances roasted butternut squash, hearty quinoa, crispy chickpeas, and a maple-tahini dressing—perfect for lunches, post-yoga recovery, or a warming weeknight meal.

Ingredients (2 servings)

  • For the bowl

    • 1 cup cooked quinoa (about 1/3 cup dry)

    • 2 cups butternut squash, peeled and cubed

    • 1 can (15 oz) chickpeas, drained, rinsed, patted dry

    • 2 cups chopped kale, stems removed

    • 2 tbsp pumpkin seeds or hemp seeds

    • 1 tbsp olive oil

    • 1/2 tsp smoked paprika

    • 1/4 tsp sea salt

    • Fresh lemon wedge for finishing

  • For the dressing

    • 3 tbsp tahini

    • 1 tbsp maple syrup

    • 1 tbsp apple cider vinegar

    • 2 tbsp warm water (more to thin)

    • 1/4 tsp cinnamon

    • Pinch of salt

Instructions

  1. Preheat oven to 425°F. Toss butternut squash with 1 tbsp olive oil, smoked paprika, and a pinch of salt; spread on a baking sheet and roast 20–25 minutes until golden and tender.

  2. While squash roasts, toss chickpeas with a little olive oil and a pinch of salt; place on the same sheet or a second sheet and roast 15–20 minutes until crisp.

  3. Cook quinoa according to package directions and fluff with a fork; season lightly with salt.

  4. Massage the kale with a squeeze of lemon and a tiny pinch of salt until it softens (about 1–2 minutes).

  5. Whisk dressing ingredients together, adding warm water a teaspoon at a time until a pourable consistency.

  6. Assemble bowls: divide quinoa, top with roasted squash, crispy chickpeas, and kale. Sprinkle pumpkin or hemp seeds and drizzle dressing. Finish with a lemon wedge.

Variations and Protein Boosts

  • Add 4–6 oz grilled chicken or baked tofu for extra protein.

  • Stir 1–2 tbsp hemp seeds into the cooked quinoa for a nutty protein lift.

  • Swap quinoa for farro or freekeh for a chewier grain and extra protein.

Meal Prep Tips

  • Roast squash and chickpeas in advance and store separately up to 4 days.

  • Keep dressing in a jar and kale raw until ready to serve for best texture.

  • Reheat roasted items briefly and assemble fresh for optimal flavor.

Why this works

Quinoa and chickpeas provide a complete, plant-forward protein base while tahini and hemp or pumpkin seeds add healthy fats and extra protein, making this bowl a satisfying, seasonally tuned way to increase daily protein intake.