Autumn Nourishing Bowl with Roasted Squash and Cauliflower | Vegan, Gluten-Free

This is what we had for dinner Friday night. SO delicious! If you haven’t tried making one of these nourishing bowls before, you must try it! Sometimes they’re also called Buddha bowls, or Dragon bowls. Whatever you want to call it, this Autumn Nourishing Bowl with Roasted Squash and Cauliflower is a great way to use all kinds of little bits of vegetables left in your fridge at the end of the week. A little fridge clean-up, a few things roasted, a lot of fresh veggies, a delicious dressing… and voila! In less time than it would take for delivery to get there, you’ve got yourself a super healthy and very enjoyable meal to enjoy!

Most people know by now that we need to eat more raw vegetables, but it’s sometimes easier said than done, am I right?! That’s why I love making these big bowls of mixed foods, combining a few cooked elements (or quickly roasted) along with raw veggies, combining freshness and spices, crunchiness and comfort.

Go ahead, give it a try! The beauty of this is you can adjust with what you have, if you don’t have any chickpeas, maybe you can use another kind of beans? or maybe some sliced mushrooms instead (to give you that meatiness texture)? If you don’t have any lettuce, maybe you have some other leafy greens to use instead, like spinach, kale or Swiss chard? As far as the squash is concerned, you can really use any of them.

Bon appétit!

ECP xo

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Autumn Nourishing Bowl with Roasted Squash and Cauliflower | Vegan, Gluten-Free

Course: Main Course

Cuisine: American

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4 servings

Also called Buddha bowls or Dragon bowls, this recipe for a healthy nourishing bowl with roasted squash and cauliflower is vegan and gluten-free.

Ingredients

• 1 small winter squash of your choice washed, dried, cut in thin long slices
• 1/4 tsp ground cinnamon
• 1/2 tsp ground cumin
• 1/2 cauliflower washed, cut in big bite-size florets
• 1/2 tsp ground paprika
• 1/2 cup raw cashews
• 1/4 cup raw sunflower seeds
• a drizzle of maple syrup
• 398 ml white beans (1 regular size can) or chickpeas
• 2 garlic cloves minced
• 1/2 lemon
• 1/2 tsp sea salt
• 1/8 tsp ground black pepper (optional)
• 1 organic lettuce of your choice
• 1/4 cup naturally fermented sauerkraut or kimchi
• 1/3 cup pickled beets
• 1 organic sweet pepper of your choice (I used yellow), washed, thinly sliced
• 1-2 large carrots washed, grated or in ribbons using a peeler
• 1/4 cup organic alfalfa sprouts or any other organic sprouts

Dressing

• 1/4 cup raw organic apple cider vinegar
• 1/4 cup balsamic vinegar
• 1/4 cup raw tahini (fair-trade if possible)
• 1/2 cup extra-virgin olive oil high quality
• 1 Tbsp maple syrup

Instructions

1. Rub the squash slices with a bit of olive oil, put in a cookie sheet, sprinkle with a few pinches of cumin and cinnamon. Bake in a 450F oven for about 20-25 mins, or until cooked.
2. Prepare the dressing in a mason jar, simply mix and shake. Set aside
3. While the squash is cooking, sauté the cauliflower florets in a large pan over medium heat, with a bit of olive oil and some paprika powder. 5 minutes should be enough, you want them to be roasted a bit but still crunchy. Transfer to a plate and keep warm.
4. While the cauliflower cooks, start preparing the plates, distribute a handful of lettuce in each plate, add some pickled beets, some sauerkraut and the sliced sweet pepper (about 1/4 each), sprouts and carrots.
5. In the same pan, sauté the beans and garlic for a few minutes, or until the garlic starts to roast, then add a few squeezes of fresh lemon juice, add a few pinches of sea salt, mix, scrape off the bits at the bottom, and transfer in a plate, keep warm.
6. Still in the same pan, still over medium heat, add a bit of olive oil along with the cashews and sunflower seeds. Sauté for 3-5 minutes, stirring often, until it starts to roast a bit. Add a generous drizzle of maple syrup, and mix. Remove from heat.
7. Add the cooked items to the salad bowls, and drizzle the raw veggies with tahini dressing.
8. Enjoy!

Recipe Notes

**leafy greens and sweet peppers are on the list of most sprayed (pesticides) vegetables, so always make sure to at least buy these organic.**

Note: I do not believe anyone should worry about counting calories, but here is the nutritional information for one serving
Calories: 672kcal | Fat: 47g | Saturated fat: 6g | Sodium: 411mg | Potassium: 1032mg | Carbohydrates: 49g | Fiber: 10g | Sugar: 11g | Protein: 18g | Vitamin A: 3665% | Vitamin C: 55.4% | Calcium: 150% | Iron: 7%