Description
1-pan meal with delicata squash, chickpeas, romanesco broccoli, and an oil-free almond butter “gravy”. Perfect for meal prep and easy workweek dinners!
Ingredients
Delicata Squash & Chickpea Bake
- 1 15-oz. can chickpeas, drained and rinsed
- 1 delicata squash, halved, de-seeded, and cut into 1” half moons
- 1 head of romanesco broccoli or cauliflower, broken into florets
- 1 TBSP avocado oil
- Himalayan sea salt
Almond Butter Gravy
- 1/4 cup almond butter (roasted and salted is best here!)
- 2 TBSP lemon juice
- 1/4 cup filtered water + more as needed to thin
- 1/4 tsp garlic powder
- pinch of chili powder (optional)
Instructions
- Preheat the oven to 400°F and line a baking pan with parchment paper.
- Wash and pat the delicata squash dry, then slice it in half vertically and scoop out the seeds with a spoon. Flip the squash half over, cut side down, and slice into 1″ half moons.
- Add the delicata squash half moons to the parchment lined baking sheet along with the drained and rinsed chickpeas and romanesco broccoli florets.
- Drizzle the vegetables with avocado oil and season them with Himalayan sea salt.
- Transfer the sheet pan to the oven and bake for 25-30 minutes, until the squash is tender and chickpeas are crispy.
- While the meal is baking, prepare your almond butter “gravy” by whisking together the almond butter, lemon juice, filtered water, garlic powder, and optional chili powder. Add more water as needed to reach desired consistency. Refrigerate the gravy until you’re ready to serve.
- To serve, divide the roasted vegetables between plates and drizzle them with almond butter gravy and fresh squeezed lemon. Serve immediately!
- Store leftover oven roast and gravy separately in the refrigerator for 3-4 days and reheat in the microwave before serving.
Notes
Recipe adapted from The Rawsome Vegan Cookbook
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner, One-Pan Meal, Entree
- Method: Oven-Bake
- Cuisine: Vegan, Gluten-Free, Oil Free-Option