Autumn bliss bowl – roasted brussels sprouts, butternut squash and chickpeas

This is the recipe for one of my favorite seasonal soul foodbowls. During the coming months you’ll notice that I’m definitely addicted to pumpkin and chickpeas. This time, these two ingredients, belonging to my “autumn basics”, are combined with another healthy highlight of this season: Brussels sprouts.

Perfectly spiced and roasted in the oven, this composition adds up to a perfectly satisfying bowl. As an extra benefit, these vegetables are also a boost for your immune system and are preparing you best for the cold season. The butternut squash contains a high amount of vitamin C and is high in fiber. Brussels sprouts are surprisingly high in protein for a green vegetable, and just one serving would meet your vitamin C and vitamin K needs for the day. Oven-roasting them brings out their sweet, almost nutty flavor while staying crispy. And last but not least: The chickpeas. These little pulses are just a genius all-rounder. They contain vitamin K, folate, phosphorus, zinc, copper, manganese, choline, and selenium. Besides being an excellent vegan and gluten-free source of protein and fiber, chickpeas also contain an exceptional high amount of iron, vitamin B-6, and magnesium.


So let’s get started.

Ingredients (1 serving):

  • 300g butternut squash
  • 250g brussels sprouts
  • 100g chickpeas (I’m using the ones you can buy in a can, because this saves time)
  • 1 teaspoon of olive oil
  • 1/2 garlic clove


  • salt and pepper (for the brussels sprouts)
  • Pumpkin Spice Mix*

*I’m using the Pumpkin Spice mix by Just Spices, it contains a very nice mixture of spicy ingredients such as onions, curcuma, salt, pepper, chili and garlic with a touch of cinnamon and raw cane sugar. It’s really autumnal and fits the pumpkin’s taste of its own. I can highly recommend it, if you want to add something extraordinary to your pumpkin dishes! You can get it here:



  1. Pre-heat the oven at 400F (or around 180°C)
  2. Wash the brussels sprouts and remove the outer leaves. Cut the stalk a bit and cut the sprouts in half
  3. Chop the garlic clove and mix it in a bowl together with the brussels sprouts, olive oil, salt and pepper. Spread it on the baking sheet and put it in the oven.
  4. Now it’s time for the butternut squash. Wash it first and then cut it into bite-sized pieces. You can remove the skin or leave it on, just as you like.
  5. Mix the butternut squash with as much of the pumpkin spice as you like (around 1 teaspoon should be fine). Note: If you don’t have the finished mixture by Just Spices, you can also create your own with for example garlic powder, salt, pepper, chili, sweet pepper and curcuma. I did this as well and it tastes also good 🙂
  6. If you want you can blend the chickpeas with the butternut squash but you can also add them just  separately on the baking sheet in the next step.
  7. After 10 minutes of roasting the brussels sprouts, turn them a bit so they are roasted evenly. Then add the butternut squash & the chickpeas to the baking sheet and roast everything together for approximately 30 minutes.                                                            
  8. After in total 40 minutes the brussels sprouts should be properly roasted and the butternut soften and ready to serve.

Enjoy your meal!

External Images:                                                      



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