Middle Eastern Style Butternut Squash Bowl with Quinoa & Harissa Tahini Drizzle

Serving size

1 person 2 people 4 people

Ingredients

2 tbsp harissa paste

(Water, Rapeseed Oil, Red Bell Pepper Flakes, Red Bell Pepper Diced, Garlic Nuggets, Lemon Juice Concentrate, Salt, Smoked Water, Coriander Ground, Cumin Ground, Chillies Crushed, Pepper Black Ground, Paprika Extract, Caraway Ground, Oregano Rubbed, Parsley Rubbed. )
2 tsp maple syrup

(maple syrup(100%))
10g flaked almonds (Nuts)
80g quinoa

(Quinoa 100%)
80g Kale (whole leaf)

(Kale (whole leaf))
1 tbsp tahini (Sesame)
1 small butternut squash
1 tsp ground cumin
230g chickpeas

(Rehydrated chick-peas, water, salt, antioxidant: ascorbic acid)
1 handful of fresh mint
1 romano pepper
1 unwaxed lemon

Allergens

Contains: Nuts, Sesame

Nutritional Information

Typical values	per 100g	per portion
Energy	90Kcal	533Kcal
	375kJ	2231kJ
Fat	3.5g	21g
of which saturates	0.4g	2.6g
Carbohydrates	12g	70g
of which sugars	2.4g	14g
Protein	3.2g	19g
Salt	0.14g	0.83g
Fibre	3.2g	19g

Ingredients

2 tbsp harissa paste (use half)

(Water, Rapeseed Oil, Red Bell Pepper Flakes, Red Bell Pepper Diced, Garlic Nuggets, Lemon Juice Concentrate, Salt, Smoked Water, Coriander Ground, Cumin Ground, Chillies Crushed, Pepper Black Ground, Paprika Extract, Caraway Ground, Oregano Rubbed, Parsley Rubbed. )
10g flaked almonds (use half) (Nuts)
80g Kale (whole leaf) (use half)

(Kale (whole leaf))
80g quinoa (use half)

(Quinoa 100%)
1 tbsp tahini (use half) (Sesame)
2 tsp maple syrup (use half)

(maple syrup(100%))
1 unwaxed lemon (use half)
1 tsp ground cumin (use half)
1 small butternut squash (use half)
230g chickpeas (use half)

(Rehydrated chick-peas, water, salt, antioxidant: ascorbic acid)
1 handful of fresh mint (use half)
1 romano pepper (use half)

Allergens

Contains: Nuts, Sesame

Nutritional Information

Typical values	per 100g	per portion
Energy	108Kcal	533Kcal
	452kJ	2231kJ
Fat	4.2g	21g
of which saturates	0.5g	2.6g
Carbohydrates	14g	70g
of which sugars	2.9g	14g
Protein	3.8g	19g
Salt	0.17g	0.84g
Fibre	3.8g	19g

Back

Vegan 2/3 daily fibre 5 of 5 a day Low sat fat Balanced

Middle Eastern Style Butternut Squash Bowl with Quinoa & Harissa Tahini Drizzle

Prep time: 15 mins

Total time: 35 mins

Cuisine: Middle Eastern

Food group: Vegan

Fragrant cumin and harissa are two staples of Middle Eastern spicing. And you’ll find both in this squash and chickpea salad, stuffed with roasted veg, herbs and citrus. A tahini dressing is the final touch. A warm salad that provides all your 5 a day in a single serving!

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Preheat the oven to 240C / fan 220C / gas mark 9
Line a large baking tray with parchment paper
Pull out a medium bowl and a sieve

Roast the squash

Halve the squash lengthways, discard the seeds, and slice into 2cm wedges
Place the squash onto one side of the lined baking tray then drizzle with 1/2 tsp olive oil and season with salt and pepper
Roast for 8-10 mins, until softened

Prep time

Add the quinoa to the saucepan and boil for 13-14 mins, until cooked, then drain well
Dice the pepper into 3cm chunks. Drain and rinse the chickpeas, then pat dry
Rinse the kale leaves, then strip from the stalks and roughly tear. Pick the mint leaves from the stalks and finely chop. Quarter the lemon

Finish roasting

After 8-10 mins, place the pepper and chickpeas onto the other side of the tray. Toss with the cumin. Drizzle with 1/2 tsp olive oil and season with salt and pepper. Roast for a further 10 mins
Put the tahini pot in the medium bowl bowl filled with hot water for 1 min to loosen. Empty and dry the bowl, then add the tahini, half the mint, maple syrup, harissa, 2 tbsp water (1 t bsp for 1 person) and a pinch of salt. Mix until smooth
After 10 mins, add the kale to the veg and toss to combine. Drizzle half the dressing over the butternut squash. Return to the oven for 5 mins, until the kale is tender

Plate up

Add the quinoa back to the pan and stir in the remaining mint and the juice from half the lemon
Share the quinoa between bowls topped with the butternut squash. Add the roasted veg alongside
Drizzle over the remaining dressing then scatter over the almonds. Garnish with the remaining lemon wedges