Roasted Veggie Bowl

Veggie Bowl.jpg

This hearty plant based bowl is a satisfying, nutrient-filled fall meal. I really enjoy eating root veggies at this time of year because they are in season which means they are at their freshest and most nutrient dense. These veggies are typically at abundance for a great price point during the fall too. I'll often roast a massive batch of root veggies and keep them in the fridge to add to salads, sides for meals and of course to this roasted veg bowl. Give it a try and let me know what you think! Enjoy! 

Roasted Veggie Bowl

Serves: 4

*click on blue text to buy ingredients

prep time: cook time: total time:

ingredients:

Roasted Vegetables
  • 1 small butternut squash 
  • 2 sweet potatoes 
  • 2 large carrots (I like rainbow for added colour)
  • 3 tablespoons fresh chopped rosemary 
  • 2 tablespoons fresh thyme
  • 6 garlic cloves
  • 1 tablespoon Italian spice mix
  • 1 teaspoon himalayan salt
  • 1 teaspoon black pepper
  • 1 large leek
  • 4 cups broccoli 
  • 1-2 tablespoons avocado oil
Roasted Red Pepper
  • 2 red peppers 
Sautéed Greens
  • 4-6 cups of your favourite greens, kale, spinach bok choy (you choose)
  • 1/4 cup water
Toppings
  • 1 lemon
  • 1 can black beans
  • hemp hearts, sunflower seeds, sliced almonds, goat cheese  (optional)

DIRECTIONS:

Roasted Veggies
  1. Preheat oven 375°.
  2. Chop the butternut squash, sweet potato, and carrots into desired bite sized chunks and place on a baking sheet. 
  3. Combine all the spices, large garlic chunks and oil and bake in the oven for 25 minutes. 
  4. Remove from the oven and add chopped broccoli and leek and add back into the oven to cook for another 25-30 min or till all the vegetables are soft. 
  5. While the veggies are roasting, add the red peppers (whole) on to a separate baking sheet and bake in the oven. You can rotate the peppers occasionally.  Eventually some of the pepper will become black. Bake till it's very soft and it looks like the skins can be removed. 
  6. Allow the peppers to sit to cool before peeling them as they will be very hot and will likely burn.  Slice the skinless peppers into long strips. 
Sautéed Greens
  1. In a large frying pan on medium heat, sauté the greens till soft.  
Serve
  1. Dish your vegetables and greens then top with the black beans, a drizzle of lemon and any other favourite topping items. 
  2. You could also drizzle my garlic caesar dressing on top for an extra kick of garlic
Created using The Recipes Generator





Raspberry Vinaigrette

Raspberry-Vinaigrette.jpg

My raspberry vinaigrette is a light and refreshing dressing.  It is a summery change from the oils and vinegars that I typically use. 

The bright color and sweet taste can provide a distraction to simple greens and vegetables if you are one who doesn't enjoy the natural flavours of vegetables as much as myself.  Although I strive to keep sugar content low, I do believe that it's important to enjoy your food so you will continue to make healthy choices.  Give this recipe a try.  I'd love to hear what you think! 

Raspberry Vinaigrette

Serves: 4

*click on blue text to buy ingredients

ingredients:

DIRECTIONS:

  1. Combine all ingredients in a  food processor or blender and mix well.  Serve as needed on your salad of choice.

notes

*Nutritional values per 2 tablespoons

calories

132

fat (grams)

14.1

carbs (grams)

1.8

protein (grams)

.2

sugar (grams)

.7
Created using The Recipes Generator

Sesame Lime Dressing

Healthy-Sesame-Lime-Dressing.jpg

Lime and lemon add so much richness to a salad of greens.  I have them in the kitchen at all times!  When you make your own dressing, you can be sure of the ingredients that you're layering on your prepared meal.  A salad filled with healthy vegetables, made with good intention, but covered in a dressing containing toxic ingredients just doesn't make sense.  

Limes are great for improving digestion, minimizing constipation and aiding in weight loss.  Sesame is a great source of iron and fibre which will also aid in digestion.  

Sesame Lime Dressing

Serves: 2

*click on blue text to buy ingredients

ingredients:

  • 2 tablespoons avocado oil
  • 3 tablespoons lime juice
  • 1 tablespoon sesame seeds (white or black or a mix of both)
  • 1/2 teaspoon grated ginger

DIRECTIONS:

  1. Mix all the ingredients together with a whisk and drizzle over your salad of choice.  

notes

*A pinch of salt and pepper is optional.

calories

101

fat (grams)

10.8

carbs (grams)

2

protein (grams)

.6

sugar (grams)

.3
Created using The Recipes Generator