One-Pan Roasted Squash, Tomatoes and Chickpeas

One-Pan Roasted Squash, Tomatoes and Chickpeas

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Tossed and baked with aromatic spices, this hearty meatless main is quick to make and, as it’s made together on one-pan, is also a breeze to clean-up.

10m
Prep time
35m
Cook time
260
Calories
8
Ingredients
4
Servings

What you'll need

club_house_power_bowls_moroccan_800

Moroccan Power Bowl Seasoning Mix

Ingredients

1/2 small butternut squash (about 300 g), peeled, seeded and cut into ¾-inch (2 cm) chunks
2 tbsps (30 ml) olive oil
1 pkg (24 g) Moroccan Power Bowl Seasoning Mix
1 cup (250 ml) halved cherry tomatoes
1 can (540 ml) chickpeas, drained, rinsed and patted dry
2 green onions, (green parts only), sliced
1/4 cup (60 ml) sultana raisins
3 tbsps (45 ml) sliced almonds

Nutrition information (per Serving)

260Calories
0mgCholesterol
550mgSodium
8gProtein
11gTotal Fat
8gFiber
37gCarbohydrates

Preparation

Preheat oven to 425°F (220°C). In large bowl, add squash, tomatoes, chickpeas, oil and seasoning, tossing to coat. Spread on large rimmed baking sheet.
Bake in oven, stirring or turning once, until vegetables are tender and chickpeas are golden, 35 minutes.
Sprinkle with green onions, raisins and almonds to serve.

One-Pan Roasted Squash, Tomatoes and Chickpeas