Name: Roasted Squash and Chickpeas Buddha Bowl Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Indian-inspired
Ingredients: 2 cups butternut squash, peeled and cut into cubes; 1 head cauliflower, cut into florets; 1 (15 oz) can chickpeas, drained and rinsed; 3 tablespoons olive oil; 1 tablespoon maple syrup; 2 teaspoons garam masala; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1/4 teaspoon crushed red pepper flakes; 1/4 cup fresh parsley, chopped

There’s something so comforting about the warm, cozy flavors in a **Roasted Squash and Chickpeas Buddha Bowl Recipe**—it’s like a big hug on a plate. The mix of sweet butternut squash, spiced chickpeas, and tender cauliflower roasted to perfection makes it a vibrant and filling meal you’ll want to come back to again and again.

A large white oval plate on a white marbled surface holds a colorful mix of roasted cauliflower florets, bright orange cubed butternut squash, and round beige chickpeas all lightly seasoned with black pepper flakes. Small green parsley leaves are scattered evenly across the top for a fresh touch. A gold spoon rests inside the plate's left side, partially covered by the vegetables. Nearby, there are small wooden bowls, one with coarse salt and the other with more parsley. The scene is bright and clean, with a simple, fresh look photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Roasted Squash and Chickpeas Buddha Bowl Recipe
Top Tip
How to Serve Roasted Squash and Chickpeas Buddha Bowl Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Roasted Squash and Chickpeas Buddha Bowl Recipe

Why You'll Love This Recipe

I first tried roasting squash and chickpeas together on a whim during a cold fall day, and it immediately became one of my favorite easy meals. It strikes the perfect balance of sweet, spicy, and savory, with a satisfying texture that's more than just your average veggie bowl. Plus, it’s quick to prep and feels fancy enough for guests.

Simplicity: Minimal ingredients come together for a flavorful, hearty dish anyone can make even on a busy weeknight.
Nutrition Packed: With the protein-rich chickpeas and wholesome veggies, it’s a balanced, energizing meal that keeps you full.
Flavorful Spice Mix: The garam masala and hint of maple syrup punch up the flavor in a way that feels comforting yet exciting.
Customizable: You can easily swap veggies or add toppings to make it your own without losing the magic of the roasted flavors.

The image shows a baking tray filled with three layers of food: large white cauliflower florets spread unevenly, bright orange cubes of butternut squash evenly scattered, and small round golden chickpeas filling in the gaps. The food is sprinkled with green chopped herbs, likely parsley, adding some fresh color contrast. The baking tray sits on a white marbled surface, and there is a small wooden bowl with salt in the top left corner and a small wooden bowl with more chopped herbs in the bottom right corner. A white cloth napkin is partially visible at the bottom left corner. The food looks roasted with some light browning on the cauliflower and chickpeas. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient here plays a key role in creating that comforting, hearty vibe that defines this Roasted Squash and Chickpeas Buddha Bowl Recipe. When shopping, look for fresh, firm vegetables for the best texture and flavor. Canned chickpeas work perfectly here, just be sure to rinse them well to avoid any can taste.

Flat lay of peeled cubed butternut squash, cauliflower cut into florets, a small white ceramic bowl of rinsed chickpeas, a small white ceramic bowl with golden olive oil, a small white ceramic bowl with amber maple syrup, a small white ceramic bowl containing warm brown garam masala powder, a small white ceramic bowl of coarse salt, a small white ceramic bowl with cracked black pepper, a small white ceramic bowl of crushed red pepper flakes, and fresh bright green parsley sprigs placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Butternut Squash: Sweet and tender when roasted, it’s the star that brings natural sweetness balancing the spices.
Cauliflower: Adds a nice bite and bulk, roasting brings out a nutty flavor that pairs beautifully with chickpeas.
Chickpeas: Protein powerhouses that get crispy edges while roasting, making the bowl satisfyingly filling.
Olive Oil: Essential for roasting—it helps the veggies caramelize and keeps everything luscious.
Maple Syrup: A touch of natural sweetness that deepens the flavor and complements the squash.
Garam Masala: This warm, fragrant spice blend adds complexity and an inviting earthy warmth.
Salt & Pepper: Simple seasoning to enhance natural flavors—don’t skip or skimp!
Crushed Red Pepper Flakes: Adds a subtle kick without overpowering the dish.
Fresh Parsley: Bright and fresh, it adds a pop of color and freshness at the end.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love mixing things up depending on the season or my mood. This recipe is like a base that invites your creativity—swap in your favorite veggies, or tweak the spice blend to suit your taste buds. You really can’t go wrong!

Variation: Sometimes I swap cauliflower for roasted Brussels sprouts or sweet potato chunks, which work beautifully with the spices and chickpeas. It keeps things exciting without adding extra effort.
Make it Gluten-Free: This recipe already is! Just double-check any pre-made spice blends to be sure.
Add Greens: Toss in some fresh baby spinach or kale right at the end for extra color and nutrients.
Protein Boost: Stir in some cooked quinoa or brown rice if you want it more filling for lunch or dinner.

Step-by-Step: How I Make Roasted Squash and Chickpeas Buddha Bowl Recipe

Step 1: Prep Your Veggies and Chickpeas

The key to this recipe’s success is even roasting, so cut your butternut squash and cauliflower into similar-sized chunks—about bite-sized. That way, everything cooks evenly and has a nice texture. Rinse the canned chickpeas and drain well; removing excess water helps them roast up crispy. I usually pat them dry with a kitchen towel for best results.

Step 2: Toss in the Flavor

In a large bowl, whisk together olive oil, maple syrup, garam masala, salt, black pepper, and red pepper flakes. Then add your veggies and chickpeas, tossing everything gently but thoroughly. This spice blend is what makes the dish so special—it coats each piece with warmth and depth.

Step 3: Roast to Perfection

Spread your coated veggies and chickpeas out on a large sheet pan in a single layer. Avoid overcrowding because it can make them steam instead of roast. Pop it in a 425°F oven for about 30 minutes, tossing halfway through for even browning. If you like a little char and extra color, switch your oven to broil for the last 2 minutes. Just keep a close eye so nothing burns!

Step 4: Finish with Fresh Parsley and Serve

Once roasted, transfer your vibrant veggies to a serving platter and sprinkle with fresh chopped parsley for a burst of freshness. Taste and adjust the salt and pepper if needed. Now, you’re ready to dig into a bowl that’s both nourishing and delicious!

Top Tip

From my experience roasting squash and chickpeas, a few little things can make all the difference and guarantee you a successful, tasty Roasted Squash and Chickpeas Buddha Bowl Recipe every time.

Even Cutting: Take your time to cut the squash and cauliflower into uniform pieces so they roast evenly and finish cooking at the same time.
Dry Chickpeas: Pat those chickpeas dry! Moisture is the enemy of crispiness.
Don’t Crowd the Pan: Give your veggies room—a crowded pan means steaming and soggy bites instead of crispy, caramelized edges.
Final Broil: Use the broiler carefully in the last minute or two if you want extra char, but watch closely so things don’t get too dark.

How to Serve Roasted Squash and Chickpeas Buddha Bowl Recipe

roasted squash and chickpeas - Serving Suggestion

Garnishes

I like to keep garnishes simple and fresh—chopped parsley is a must for me because it lifts all the flavors and adds color. Sometimes I add a sprinkle of toasted pumpkin seeds or a drizzle of tahini for creaminess and crunch. A squeeze of fresh lemon juice also brightens everything up perfectly.

Side Dishes

Pair this bowl with simple sides like warm pita bread, brown rice, or a light cucumber salad. A dollop of Greek yogurt or a side of hummus is also wonderful if you want a little extra protein or creaminess.

Creative Ways to Present

For a dinner party, I like to serve the roasted veggies and chickpeas over a bed of fluffy quinoa or wild rice in individual bright bowls. Garnishing with edible flowers or microgreens turns it into a showstopper. Layered mason jar salads with the ingredients keep well too and look so inviting!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 4 days. Before eating, I like to taste and add a bit more fresh parsley or a splash of lemon juice to brighten it back up—the flavors mellow out as it sits.

Freezing

Freezing roasted squash and chickpeas can be a bit tricky because squash texture changes after freezing and reheating. I recommend freezing the chickpeas and cauliflower separately if you want to meal prep, then roasting fresh squash when you’re ready. Alternatively, freeze the entire mixture but expect a softer texture after thawing.

Reheating

I find the best way to reheat is in a skillet over medium heat with a splash of olive oil. It helps crisp everything back up without drying out the veggies. You can also reheat gently in the oven, but avoid microwaving if you want to preserve texture.

Frequently Asked Questions:

Can I make this Roasted Squash and Chickpeas Buddha Bowl Recipe vegan?

Absolutely! This recipe is naturally vegan and dairy-free, so no extra changes needed. Just be sure the maple syrup and spice blends you use are vegan-friendly.

What can I substitute for butternut squash?

You can substitute butternut squash with sweet potatoes, pumpkin, or even carrots for a similar sweetness and texture. Make sure to cut them into similar-sized pieces for even roasting.

How spicy is this recipe?

The crushed red pepper flakes give just a gentle warmth, not overpowering heat. You can adjust the amount depending on your spice preference or omit it entirely for a milder dish.

Can I prepare this recipe ahead of time?

Yes! You can prep all the veggies and make the spice mix in advance. Store them separately in the fridge and assemble just before roasting for best freshness. Leftovers also reheat well for several days.

Final Thoughts

This Roasted Squash and Chickpeas Buddha Bowl Recipe feels like a special meal made simple. It’s the kind of dish I come back to when I want something nourishing but still exciting and full of flavor. I hope you enjoy making it as much as I do—it’s definitely one of my kitchen favorites to share with friends and family. Give it a try, and I think you’ll keep it in your recipe rotation, just like me!