Autumn nourishing bowl with roasted squash and cauliflower (vegan, gluten-free, paleo)
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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%