Description
Butternut Squash & Chickpea Bake with green beans in an easy garlic and thyme seasoning. Perfect for meal prep and easy weeknight dinners.
Ingredients
- 1 15 oz. can chickpeas, drained and rinsed
- 1 lb green beans, trimmed and roughly chopped
- long neck of one butternut squash*, peeled and diced (~3 cups diced)
- avocado oil spray (optional)
- 1/4 tsp garlic powder
- 1/2 tsp dried thyme or 1 tsp fresh
- Himalayan sea salt, to taste
- Black pepper, to taste
For serving
- arugula
- hummus
- quinoa
Instructions
- Preheat oven to 400°F and line a large baking sheet with parchment paper.
- Add the chickpeas, green beans, and butternut squash to the pan. Spray them with optional avocado oil spray and season them with garlic powder, dried thyme, Himalayan sea salt, and black pepper. Toss the vegetables with your hands to coat them in the oil and seasonings and then spread them in an even layer.
- Transfer the pan to the oven and bake the vegetables for 25-30 minutes, or until the butternut squash is tender and the chickpeas are crispy.
- Remove the pan from the oven and enjoy it immediately. To serve, divide the roasted vegetables and chickpeas between plates along with a handful of arugula and your favorite hummus. Serve with quinoa for extra protein, if desired.
- Store leftovers in an airtight container in the refrigerator for up to 5 days and reheat before serving.
Notes
Save the leftover butternut squash “bulge” and use it in another recipe!
Recipe adapted from Tone It Up
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Entree, Dinner
- Method: Oven-Bake
- Cuisine: Vegan, Gluten Free, Grain Free