Turn Greek salad into a satisfying one bowl dinner with this Greek Buddha Bowl! It's full of chickpeas, roasted squash, pearl couscous, feta, and olives all over a bed of spinach and drizzled with a yogurt, tahini dressing. | justalittlebitofbacon.com
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Greek Buddha Bowl with Chickpeas and Squash

Turn Greek salad into a satisfying one bowl dinner with this Greek Buddha Bowl! It's full of chickpeas, roasted squash, pearl couscous, feta, and olives all over a bed of spinach and drizzled with a yogurt, tahini dressing.
Course Main Course
Cuisine Greek
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 750kcal
Author Just a Little Bit of Bacon

Ingredients

Roasted Chickpeas

  • 1 14 oz can chickpeas: drained, rinsed, and blotted dry
  • 1 tbsp olive oil
  • 1/4 tsp smoked paprika
  • 1/4 tsp ground corriander
  • dash cayenne and garlic powder

Roasted Butternut Squash and Onion

  • 4 cups diced butternut squash, cut into ~1 1/2 inch pieces
  • 1 medium red onion, cut into wedges
  • 1 tbsp olive oil
  • 1/4 tsp ground corriander
  • 1/4 tsp dried thyme
  • 1/2 tsp kosher salt
  • dash cayenne and allspice

Yogurt Tahini Dressing

  • 1 small clove garlic, finely minced
  • 1/2 tsp kosher salt
  • 2 tbsp tahini paste
  • 2 tbsp extra virgin olive oil
  • 2 tbsp lemon juice
  • 4 tbsp plain Greek yogurt
  • 2 tbsp water, plus more if needed

Greek Salad

  • 1 1/2 cups pearl (or Israeli) couscous
  • 8 cups baby savoy spinach
  • 6 oz feta cheese, crumbled
  • 1/2 cup kalamata olives, halved

Instructions

  • Preheat oven to 400F.
  • For the roasted chickpeas - In a large bowl mix together the chickpeas, olive oil, and spices. Spread them in a roasting pan and roast for 10 minutes.
  • For the roasted squash and onions - Using the same bowl, mix together the squash, onions, olive oil, and spices. Push the chickpeas to one side of the roasting pan and spread out the squash and onions on the other side. Roast for 20-25 minutes. Stir everything after 10 minutes.
  • For the dressing - Mix together all dressing ingredients in a medium bowl until well combined.
  • For the salad - While the vegetables are roasting, add the couscous to a medium saucepan and toast it over medium high heat for 2-3 minutes. Cover the couscous with a couple of inches of water, add kosher salt, and bring to a boil over high heat. Cook the couscous until al dente, according to the package. My couscous takes 10 minutes to cook. When done, drain the couscous. Toss with 1-2 tablespoons of the dressing.
  • Divide the spinach among 4 large salad bowls. Top each with equal amounts of chickpeas, squash, onions, and couscous. Then add the feta and olives. Drizzle with the yogurt tahini dressing.

Notes

  • Don't be afraid of the ingredients list. It's mostly spices! And a number of ingredients are listed more than once.
  • If you are a fan of dressing on your salad, you may need to increase the amount of dressing in the recipe. The recipe makes a moderate amount of dressing.
  • Fun additions to the salad include: toasted pine nuts, chopped fresh parsley or oregano, or diced hard boiled eggs.
  • Israeli couscous is a large form of couscous. If you don't have any/can't find any, substitute orzo pasta.
  • The dressing should be thick, but pourable.

Nutrition

Calories: 750kcal