We kids feared many things in those days – werewolves, dentists, North Koreans, Sunday School – but they all paled in comparison with Brussels sprouts.
I admit to fearing Brussels sprouts as a kid. Those weird little cabbages just did not appeal to my youthful palate. But then, as an adult, I met roasted Brussels sprouts and I wondered where they had been all my life! They taste like fall and are perfect in Autumn Veggie Bowls.
Making Autumn Veggie Bowls on a boat
This bowl dinner is super easy, quick and healthy. Chop your veggies, toss them with oil and spices and pop them in the oven. While they are roasting, prep your chickpeas and dressing. There’s dinner!
If we have shore power, I use dried chickpeas prepped in the Instant Pot for about 40 minutes. For two of us, I use 1/2 cup dried chickpeas. If we’re out cruising, then I’ll use canned and have some leftover which work well in Curried Vegetable Soup or another bowl dinner.
Boat Tasted and Tested
These Autumn Veggie Bowls were boat tested and tasted on a 1978 Tollycraft 37 Sedan using a MagicChef Propane Stove. See other boat tested and tasted recipes.
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Autumn Veggie Bowls (Plant Based)
An easy and healthy bowl perfect for cool autumn days. Roasting the veggies add flavour while making this a mostly hands off dinner.
- 1 medium yam or sweet potato - chopped*
- 1 lb Brussels sprouts - chopped in half, wilted leaves removed
- 1/2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp oregano
- 1/2 tsp thyme
- 1/4 tsp basil - to taste
- 1/8 tsp red chili flakes - optional
- 1 cup chickpeas - cooked from dry or canned
- 2 large handfuls fresh spinach
- 6 tbsp prepared plain hummus
- 1 tbsp balsamic vinegar
- 1 tbsp lemon juice
- water - to thin to desired consistency
Preheat oven to 425°. Spray a baking sheet with cooking spray or line with parchment paper or silicone baking mat.
Place chopped veggies into a medium-sized bowl and toss with oil and spices. Spread onto prepared baking sheet, trying to give space and in one layer. Roast for 15 minutes, rotate baking sheet and roast for another 15 minutes or until veggies are tender and starting to brown.
While the veggies are cooking, prepare the hummus dressing by mixing the hummus, balsamic vinegar and lime juice together. Thin with water until desired consistency is reached – it should still be creamy.
To make your bowls, place spinach into two bowls and top with with chickpeas and roasted veggies. Spoon hummus dressing on top and season with salt and pepper.
Chopped = pieces about 3/4 of inch or so – not so large they take forever to cook but still chunky for a good bite.
These Autumn Veggie Bowls were made on a 37 foot Tollycraft (1978 Sedan) using a MagicChef propane range. See other boat tested and tasted recipes.
Stay safe and happy cruising!