Vegetarian · 35 min
Spiced Beet, Butternut & Chickpea Bowl with Rice Pilaf & Lemon Yogurt
- 35 min
- 2–6 servings
- 557 kcal / serving
A comforting bowl of roasted beet, chickpeas, and butternut squash sits atop a fragrant jasmine rice pilaf, finished with lemon yogurt. The combination stays tender and bright, making it work well for a weeknight dinner.
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Ingredients
- ⅛ cupalmonds, sliced
- 1 mediumbeet
- ½ smallbutternut squash
- ½ small bunchcilantro
- 1 (15 oz) cangarbanzo beans (chickpeas)
- ½ cupjasmine rice
- ½lemon
- ⅓ cupplain Greek yogurt
- beets
- lemons
From the pantry: black pepper, coriander, ground, cumin, ground, extra virgin olive oil, garlic powder, paprika, pure maple syrup, salt, turmeric, ground
Cookware
baking sheet pan · can opener · chef's knife · citrus juicer (optional) · colander · cutting board · measuring cups · measuring spoons · mixing bowls · oven mitts · small saucepan · spatula · stirring spoon · vegetable peeler · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: chickpeas
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 1 mediumbeet
- ½ smallbutternut squash
- ½ small bunchcilantro
- ½lemon
- beets
- lemons
Dairy, eggs & chilled
- ⅓ cupplain Greek yogurt
Pantry & dry goods
- ⅛ cupalmonds, sliced
- 1 (15 oz) cangarbanzo beans (chickpeas)
- ½ cupjasmine rice
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| almonds, sliced | ⅛ cup | ¼ cup | ½ cup |
| beet | 1 medium | 2 medium | 3 medium |
| butternut squash | ½ small | 1 small | 1 ½ small |
| cilantro | ½ small bunch | 1 small bunch | 1 small bunch |
| garbanzo beans (chickpeas) | 1 (15 oz) can | 2 (15 oz) cans | 3 (15 oz) cans |
| jasmine rice | ½ cup | 1 cup | 1 ½ cups |
| lemon | ½ | 1 | 1 ½ |
| plain Greek yogurt | ⅓ cup | ⅔ cup | 1 cup |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat the oven to 425°F.
- Wash and dry all produce, then prepare the beet and butternut squash: cut the beet into ½-inch cubes and the squash into ½-inch cubes.
- Spread the cut vegetables and chickpeas on a baking sheet and drizzle with oil, then season with the listed spices.
- Roast the vegetables and chickpeas, stirring once halfway through, until the beet is tender and the squash is fork-tender, about 20–25 minutes.
- Rinse the jasmine rice under cold water, drain, and place it in a small saucepan with water and spices; bring to a boil.
- Reduce heat, cover, and simmer until the liquid is absorbed (about 15–18 minutes); keep covered and let it rest off heat for 5 minutes.
- Whisk lemon juice, yogurt, maple syrup, and spices to make the lemon yogurt. Stir in chopped cilantro leaves.
- Fold almonds and half of the cilantro into the cooked rice to make the pilaf; reserve the rest for garnish. Plate the rice pilaf, roasted vegetables and chickpeas, spoon the lemon yogurt over each bowl, and sprinkle with remaining cilantro.
Two tips
- Prep the rice and roast the vegetables ahead of time for quicker assemble later in the week.
- For a different texture, swap almonds for a small handful of walnuts and serve with a side of pita or flatbread.
Nutrition per serving
- Calories
- 557 kcal
- Protein
- 20 g
- Carbs
- 91 g
- Fat
- 14 g
- Fiber
- 16 g
- Sodium
- 337 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.