Garbanzo Bean & Butternut Squash Bowl
A tasty salad featuring roasted butternut squash.
  • CourseMain Dish, Salad
  • CuisineGluten-free, Holiday, Vegan, Vegetarian
Servings
2people
Servings
2people
Ingredients
  • 1can garbanzo beans, drained and rinsed
  • 2 1/2cups butternut squash, peeled, seeded, and cut into 3/4 inch chunks
  • 1Tbsp. + 2 tsp. coconut oil
  • 6cups mixed greens
  • 1whole avocado, peeled and diced
  • 1/4cup tahini
  • 1Tbsp. lemon juice
  • 1Tbsp. apple cider vinegar
  • 3Tbsp. water
  • 1/2tsp. garlic powder
  • 1pinch salt & pepper, to taste
Instructions
  1. Preheat oven to 425 degrees. Place butternut squash on a baking sheet. Toss with 2 teaspoons of melted coconut oil, ½ teaspoon salt, ¼ teaspoon pepper & ¼ teaspoon garlic powder. Roast in the oven for 25 minutes, tossing around half way through.
  2. In a small bowl combine tahini, lemon juice, apple cider vinegar, water, ½ teaspoon salt, ¼ teaspoon pepper & ¼ teaspoon garlic powder. Toss a couple of tablespoons of dressing over the greens in a large bowl until evenly coated.
  3. To assemble bowl add lettuce and top with butternut squash, garbanzo beans and avocado pieces. Drizzle more tahini dressing on top and enjoy!
Recipe Notes

Recipe adapted from littlebitsof.com.

Garbanzo Bean & Butternut Squash Bowl
Print Recipe
A tasty salad featuring roasted butternut squash.
  • CourseMain Dish, Salad
  • CuisineGluten-free, Holiday, Vegan, Vegetarian
Servings
2 people
Servings
2 people
Ingredients
  • 1 can garbanzo beans, drained and rinsed
  • 2 1/2 cups butternut squash, peeled, seeded, and cut into 3/4 inch chunks
  • 1 Tbsp. + 2 tsp. coconut oil
  • 6 cups mixed greens
  • 1 whole avocado, peeled and diced
  • 1/4 cup tahini
  • 1 Tbsp. lemon juice
  • 1 Tbsp. apple cider vinegar
  • 3 Tbsp. water
  • 1/2 tsp. garlic powder
  • 1 pinch salt & pepper, to taste
Servings: people
Units:
Instructions
  1. Preheat oven to 425 degrees. Place butternut squash on a baking sheet. Toss with 2 teaspoons of melted coconut oil, ½ teaspoon salt, ¼ teaspoon pepper & ¼ teaspoon garlic powder. Roast in the oven for 25 minutes, tossing around half way through.
  2. In a small bowl combine tahini, lemon juice, apple cider vinegar, water, ½ teaspoon salt, ¼ teaspoon pepper & ¼ teaspoon garlic powder. Toss a couple of tablespoons of dressing over the greens in a large bowl until evenly coated.
  3. To assemble bowl add lettuce and top with butternut squash, garbanzo beans and avocado pieces. Drizzle more tahini dressing on top and enjoy!
Recipe Notes

Recipe adapted from littlebitsof.com.

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