Celebrating Fall with a Buddha Bowl of my Favorite Veggies
Autumn Bowl of Veggie Goodness
Savory, Satisfying and Delicious!
Tonight’s dinner is Roasted Turmeric Cauliflower, Roasted Eggplant, Roasted Spiced Butternut Squash, Roasted Broccoli, Roasted Turmeric Chickpeas, 1/2 an Avocado and New Hilary’s Millet Medley in Golden Curry.
Best part is that I roasted all the veggies yesterday and heated up the Hilary’s Millet Medley today in less than 5 minutes to give it all a new fresh taste and feel. Hilary’s recently launched a line of Millet Medley’s and they are delish! Certified gluten-free, non-gmo, organic and Allergen Free, the are made with real whole foods and spices, all ingredients you recognize!
A Fall inspired Buddha Bowl with all favorite vegetables. The best part is that the veggies were roasted yesterday and all I did today was heat up a Hilary's Millet Medley (Golden Curry flavor) when we were ready to eat and it was like a freshly cooked meal in minutes. Recipe done in partnership with Hilary's.
Author: Healthy Gluten-Free Family
Recipe type: Salads, Dinner, Veggies
Cuisine: Gluten-Free, Vegan
Cauliflower, cut into bite size or slightly larger pieces
Butternut Squash, 1 package precut into 1-2 inch pieces
Broccoli, cut into bite size pieces
Eggplant, sliced into ¼-1/2 inch thick slices
Chickpeas, 1 can, rinsed and drained
1 package Hilary's Millet Medley, Golden Curry
1 tsp Turmeric - for cauliflower
1 tsp Cumin - for butternut squash
1 tsp Paprika for butternut squash
½ sea salt for butternut squash
Preheat oven to 400 degrees
Cauliflower: Gently toss in avocado oil, turmeric, salt and pepper. Lay in a single layer on individual baking sheets or bake 15-20 minutes or until tender and slightly crispy
Broccoli: Gently toss in avocado oil, salt and pepper. Lay in a single layer on individual baking sheets or bake 15-20 minutes or until tender and slightly crispy
Eggplant: Brush both sides with avocado oil, sprinkle with salt. Lay in a single layer on individual baking sheets or bake 40 minutes or until tender and slightly crispy
Chickpeas: Gently toss in oil, salt, pepper and sprinkle with turmeric if desired. Place in a single layer on baking sheet and bake 15 minutes or until just crispy.
Butternut Squash: Preheat oven to 375 degrees. Gently toss squash with 2 tbsp avocado oil, cumin, paprika and sea salt. Lay in a single layer on baking sheet. Roast 20 minutes. Turn butternut squash over. Roast another 10-15 minutes until tender.
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...