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.
Servings Bowls
INGREDIENTS
- 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
Hummus dressing
- 6 tbsp prepared plain hummus
- 1 tbsp balsamic vinegar
- 1 tbsp lemon juice
- water - to thin to desired consistency
Instructions
- 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.
Notes
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.
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