Dairy-Free, Entrée, Gluten-Free, Meal Prep, One Pot Dish, Vegan, Vegetarian

Stay Warm & Cozy with These Harvest Bowls

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I made a similar roasted veggie bowl last year with sweet potato instead of squash, but since then, I’ve somehow perfected this. Maybe it’s because the sauce is juuuuust right; I mixed a little hummus and tahini, apple cider vinegar and dijon mustard. Besides making the dressing and having the quinoa cooked ahead of time, this bowl is really a one pan meal then. You can roast all the veggies at once, adding kale at the end and then keeping the chickpeas separate is they don’t get soggy. These Roasted Vegetable Harvest Bowls keep you full without feeling overly stuffed and kind of even make you feel like you just indulged at Sweetgreen without leaving your home.

Ingredients (serves 4).

For the Veggies:

  • 1 small delicata squash (see how to easily remove seeds) removed and slice into half moons
  • 2 c Brussels sprouts, stems removed and halved
  • 2-3 T fresh rosemary, chopped
  • 3 t neutral oil, divided
  • 1/4 c chopped walnuts
  • 4 c kale, stems removed and leaves torn
  • Garlic powder
  • Salt

For the Sauce:

  • 1/2 T hummus (I used Hope Hummus‘ Original Recipe)
  • 2 T tahini
  • 1 t apple cider vinegar
  • 1 t dijon mustard
  • 2 T warm water (more/less to thin)

For the Bowl:

  • 1 can (14 oz) chickpeas, drained and rinsed
  • 2 c quinoa, cooked
  • Red pepper flakes (optional)

Directions.

  1. Preheat oven to 400ºF and line a baking sheet with foil or parchment paper.
  2. In a ziplock bag, toss squash, Brussels sprouts, rosemary and 2 t of neutral oil. Toss well and spread Brussels sprouts and squash evenly out on baking sheet. (Keep the bag!) Sprinkle with the chopped walnuts.
  3. Dust veggies with garlic powder and salt to liking. Roast for 15 min. Remove from oven to toss.
  4. Using the same bag, add kale with remaining oil and shake well. You can also massage or knead the kale through the bag to help soften it. Add kale to the baking sheet with squash and Brussels sprouts and dust with extra salt and garlic powder (optional).
  5. Roast for an additional 8-10 min. Kale should be crispy, the squash cooked through and sprouts tender (see last photo). Remove from oven.
  6. While the veggies roast, whisk together ingredients for the sauce, adding warm water as needed to thin.
  7. Plate 1/2 c quinoa, 1/3 c + 1 T chickpeas and evenly divide veggies between four bowls. Drizzle with sauce to taste — about 1 T. Add red pepper flakes to taste (optional).
  8. Enjoy!

Adapted from Simply Quinoa‘s “Autumn Harvest Quinoa Bowls.”


Nutrition for 1 bowl.
420 calories  •  15.5 g fat (32%)  •  60 g carbs (54%)  •  16.1 g protein (15%)  •  13 g fiber  •  2.8 g sugar
* These are estimates based off specific products I used and how I entered ingredients in a fitness tracker. This is completely subjective and used to give a rough nutritional estimate.

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