Fall never tasted so good! This high fiber, anti-oxidant and protein-rich veggie bowl is so yummy it will immediately become a favorite in your house! All of the veggies are in season, which means they’re healthier, have richer flavor and are generally more cost effective. Everything takes about the same time to roast, which makes these bowls very easy to throw together. Once everything is cooked, I set it all out on the counter and everyone in my family makes their own bowl with whatever ingredients they want in it. This is a picture and the recipe of my bowl, which is also perfect for a meatless Monday dish!
- 1 cup Quinoa rinsed
- 1½ - 2 cups Vegetable Broth
- 1 can Chickpeas (Garbanzo beans); drained and rinsed
- 3 cups greens of your choice – Kale, Arugula, Swiss Chard etc.
- 1-2 Avocados
- 1 Delicata Squash cut into moon shapes, skin on but seeds removed
- 2 cups sliced Sunchokes
- 2 cups Brussel Sprouts
- 1 Golden or Red Beet sliced thinly for garnish
- 2 tablespoons Coconut Oil
- 2-4 tablespoons Extra Virgin Olive Oil
- ½ tsp. Red Pepper Flakes
- 1 ½ tsp. Dijon Mustard
- 1 tbsp. chopped Rosemary
- 1 clove Garlic minced
- ¼ cup Whole Sage Leaves
- ½ tsp. Garlic Powder
- Sea salt
- Freshly ground Pepper
- Parsley for garnish
- Salt and Pepper to taste
- Black and white Sesame Seeds (optional)
- Lemon wedges
- Cashew Cream for drizzling (optional)
- Preheat oven to 400 degrees.
- Spread drained and rinsed Chickpeas on a baking sheet in a single layer and dry them really well with a towel. The drier they are, the better and crunchier they will turn out. The key is to make sure they go into the oven without any water left on them.
- Drizzle or spray with Olive Oil, sprinkle with ½ -1 tsp. salt, ½ tsp. garlic powder and freshly ground pepper.
- Bake for about 45 minutes, shaking the pan every 15 minutes or so to make sure they don’t burn.
- They should be golden brown and crunch on the inside when they’re done.
- Rinse and drain the Quinoa. Add rinsed Quinoa, 1 tsp. salt, and vegetable broth to a small saucepan and bring to boil over high heat. Turn heat down to low, cover and simmer for approximately 15-20 minutes, until liquid is dissolved. Let sit for a few minutes, fluff with a fork and set aside.
- Scrub sunchokes under running water and cut into ¼ inch thick pieces. Toss with olive oil, salt, pepper, rosemary and sage and arrange on baking sheet.
- Roast for about 40 minutes, checking and turning on the baking sheet half way through until tender and golden brown.
- Mix 2 tbsp. olive oil, Dijon mustard, salt, and red pepper flakes and toss with brussel sprouts until evenly coated.
- Spread on baking sheet and roast until wilted and lightly browned, about 40 minutes, checking and turning half way through.
- Clean by running under water and scrubbing away any dirt with your hands. Cut and remove seeds and arrange squash in a single layer on baking sheet. Coat both sides on squash with olive oil and sprinkle with salt and pepper.
- Roast until starting to brown and caramelize, about 40 minutes, flipping with a spatula about halfway through.
- While quinoa and the rest of the ingredients are roasting, preheat a large skillet with 2 tablespoons of olive oil. Add garlic and sauté for 1 min. Add greens and cook for approx. 3-5 minutes until wilted. Season with salt and pepper to taste. Remove from heat and sprinkle with black and white sesame seeds.
- Assemble the bowl beginning with greens on the bottom. Top with a scoop of quinoa, brussel sprouts, squash, sunchokes, chickpeas, ¼ Avocado, sesame seeds and sliced beets.
- Add lemon wedges to squeeze over bowl.
- Finally drizzle with cashew cream (optional) and enjoy!