Fall bowl of Veggie Goodness
A simple bowl of veggie goodness. Autumn Quinoa Salad, Roasted Cauliflower, Roasted Delicata Squash, Roasted Chickpeas and avocado, all on a bed of lettuce. Best part is this bowl was put together using all food cooked the day before.
Author: Healthy Gluten-Free Family
Recipe type: Dinner, Veggies, Fall
Cuisine: Gluten-Free, Vegan, Vegetarian
Ingredients
Vegetables:
- Yellow and White Cauliflower, cut into bite size or slightly larger pieces
- 2 Delicata Squash, cleaned and rinsed well (you can eat skin)
- Chickpeas, 1 can, rinsed and drained
- ½ avocado
Seasonings:
- Avocado oil
- Kosher salt
- Pepper
- Maple Syrup (for squash)
Instructions
- Preheat oven to 400 degrees
- Cauliflower: Gently toss in avocado oil salt and pepper. Lay in a single layer on individual baking sheets or bake 30 minutes or until tender and slightly crispy
- Maple Glazed Squash: Cut in half lengthwise. Remove seeds. Slice into approx ¼ inch slices. Toss with olive oil and maple syrup (just enough to coat -- use more for a sweeter squash) Roast squash for approx 30-40 minutes, flipping once, until softened and starting to turn golden.
- Chickpeas: Gently toss in oil. Sprinkle with salt and pepper Place in a single layer on baking sheet and bake 15 minutes or until just crispy.
