Maple Roasted Butternut Squash and Chickpea Rice Bowl Recipe
It’s springtime in New England and that means the maple taps have been running and there’s fresh maple syrup brewing in sugar shacks all over the region.
I love driving around seeing the taps strung between the maple trees and the steam billowing out of old rustic sheds and barns, as the last of the snow melts away.
Thus the inspiration for this maple roasted veggie bowl, a great way to get a taste of spring and stay warm while planning for garden for the season ahead.
While signs of spring are everywhere, with buds blooming on the trees and the frogs singing in the ponds at night, it’s still early for spring vegetables, besides a few local greenhouse greens.
I’m enjoying the feeling of the new season in the air and have been spring cleaning and reorganizing my kitchen.
My family has been enjoying nourishing meals that are flavorful, hearty, and full of simple fresh ingredients.
Rice bowls are one of our favorite dishes, because they’re so filling, warming, and versatile as a base for a multitude of recipes.
They are a great way to eat a variety of vegetables (and get children to eat their veggies).
You can also add different kinds of protein besides the chickpeas, to create a balanced meal, including salmon, chicken, beef, or other kinds of beans.
Everyone can customize their bowl with their own preferred toppings, sauces, and seasonings, which is also a great way to add extra superfoods to your meal too!
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Roasted Maple Butternut Squash & Chickpea Rice Bowl
Roasted Squash & Chickpeas
4 c. Butternut squash, chopped, 1/2” pieces
1 can Garbanzo beans (chickpeas), drained well
4 Tbs. Maple syrup
3 Tbs. Olive Oil
2 tsp. Tamari
1 Tbs. Apple Cider Vinegar
1 tsp. Garlic powder
1 tsp. Onion powder
1 tsp Turmeric powder
1/8 tsp Black pepper
1 tsp. Sea Salt
1 c. organic white rice
Pumpkin Seeds, roasted
Sunflower Seeds, roasted
Preheat the oven to 425 degrees F.
Prepare rice following the instructions for the type of grain you are using, and method you cook it, whether in a rice cooker, electric pressure cooker, or on the stovetop.
For the Instant Pot, I use 1 c. organic white rice, rinse, soak in 2 c. water with oil and salt for 15 mins, cook on manual high for 8 mins, let depressurize for 15 minutes, and then release and fluff.
I usually double this amount to have rice left over for making rice pudding later, or fried rice the next day.
I have the best luck cooking rice in the Instant Pot. I can’t tell you how many times I’ve burned rice on the stove over the years. This is the Instant Pot I use.
Prepare the butternut squash by peeling and dicing into 3/4”to 1/4” pieces.
Add the squash to a 9x13 oven dish.
Drain the garbanzo beans well and add to the dish.
Season the squash and garbanzo beans with oil, maple syrup, apple cider vinegar, garlic, onion, turmeric, black pepper, and salt.
Mix to combine and spread out in pan so it will roast evenly.
Roast at 425 degrees F for 45 to 50 minutes, until the squash is tender and the beans are lightly browned.
Stir gently halfway through the cooking.
When done top a bowl of rice with the maple roasted squash and garbanzo beans.
Top with sliced avocado, green onions, and season to taste with salt, pepper, or tamari.
Plus, I topped mine with dulse flakes, hemp seeds, roasted pumpkin seeds, roasted sunflower seeds, and dried cranberries.
It was delicious!