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ash Bowl with Whipped Feta and Hot Honey Recipe

ash Bowl with Whipped Feta and Hot Honey Recipe
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★★★★★

4.7 from 9 reviews

A vibrant and wholesome bowl featuring crispy roasted chickpeas and tender butternut squash, topped with creamy whipped feta and a drizzle of spicy hot honey. This dish combines textures and flavors for a satisfying vegetarian meal perfect for lunch or dinner.

Ingredients

Scale

For the Crispy Chickpeas

  • 1 can chickpeas, drained and dried
  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

For the Roasted Butternut Squash

  • 2 cups butternut squash, cubed
  • 2 tablespoons olive oil
  • 1/2 teaspoon cinnamon (optional)
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

For the Whipped Feta

  • 4 oz feta cheese
  • 1/3 cup Greek yogurt
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 2 cloves garlic
  • 2–3 tablespoons water (to thin if needed)
  • Pinch of salt

For the Hot Honey

  • 2 tablespoons honey
  • 1 teaspoon hot sauce (adjust to taste)
  • Pinch of chili flakes

For the Bowl Assembly

  • 1 cup cooked quinoa or rice
  • 1/2 cup arugula or spinach
  • Fresh parsley, chopped

Instructions

  1. Preheat and Prepare: Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper to prevent sticking and ensure easy cleanup.
  2. Season Chickpeas: In a bowl, toss the drained and dried chickpeas with olive oil, paprika, cumin, garlic powder, salt, and black pepper until evenly coated.
  3. Season Butternut Squash: In a separate bowl, toss the cubed butternut squash with olive oil, cinnamon (optional), paprika, salt, and black pepper to evenly coat.
  4. Arrange and Roast: Spread the seasoned chickpeas on half of the baking tray and the butternut squash on the other half in a single layer. Roast in the oven for 25–30 minutes, until the squash is tender and the chickpeas are crispy, turning halfway through if needed.
  5. Make Whipped Feta: In a blender or food processor, combine feta cheese, Greek yogurt, olive oil, lemon juice, lemon zest, garlic, a pinch of salt, and 2-3 tablespoons of water. Blend until the mixture is smooth and creamy, adding more water if necessary to reach desired consistency.
  6. Prepare Hot Honey: Mix honey with hot sauce and a pinch of chili flakes in a small bowl. Adjust the heat level according to your taste preferences.
  7. Assemble the Bowl: Start with a base of cooked quinoa or rice in each bowl. Add the arugula or spinach, then top with the roasted chickpeas and butternut squash.
  8. Finish and Serve: Drizzle the whipped feta generously over the bowl, then add a drizzle of the spicy hot honey on top. Garnish with chopped fresh parsley and serve warm.

Notes

  • For extra crispiness, dry chickpeas thoroughly before seasoning and roasting.
  • Substitute butternut squash with sweet potatoes if preferred.
  • Adjust the heat in the hot honey to suit your spice tolerance by varying the amount of hot sauce and chili flakes.
  • This bowl can be served warm or at room temperature, making it great for meal prep.
  • Use gluten-free quinoa or rice for a gluten-free version.

Nutrition

Keywords: Crispy chickpeas, Roasted butternut squash, Whipped feta, Hot honey, Vegetarian bowl, Healthy meal, Mediterranean recipe

Find it online: https://maicook.com/ash-bowl-with-whipped-feta-and-hot-honey-recipe/