Grounding Vegetable Bowl: Great Recipe for Fall Weather
Boost your nutrients this fall with this easy and delicious grounding vegetable bowl! You can throw this together in less than an hour and enjoy any leftovers the next day. This dish makes an amazing meatless meal and is packed with healthy root vegetables and energy-boosting fibers. Give it a try!
2 large turnips, cubed in ¾” cubes, for even cooking
1 ½ cups brussels sprouts, quartered
1 ½ cups broccoli, cut into small pieces
½ large red onion, sliced
6 serrano chilis, sliced in half and de-seeded
1 can (15oz) chickpeas, drained and rinsed, or, 1 ½ cups cooked
1 large lemon, cut into six wedges (remove seeds)
Sea salt and black pepper to taste
Veggie Garnishes & Toppings
2 cups cooked quinoa
1 cup baby spinach
Large serving of hummus
Red pepper flakes, to garnish
Hemp hearts, to garnish
Balsamic, to drizzle (recommendation of hummus or balsamic, the thicker the better)
Black salt, to garnish (optional for more umami taste)
Easy Instructions for Vegetable Bowl
Preheat oven to 400 degrees F
Toss all cut vegetables with oil and seasoning to taste
Lay out evenly on a lined baking sheet (you may need two depending on quantity so there’s no overlapping, this will cause uneven cooking throughout the vegetables)
Bake for 40-45 minutes, flipping over vegetables halfway for even cooking. Vegetables should be slightly browned and fork tender when done.
Serve in a large bowl with 1/3 cup cooked quinoa, handful of spinach, sliced avocado, and either hummus or drizzle with balsamic. Top with added red pepper flakes, squeezed roasted lemon and hemp hearts.
Enjoy! Remember, leftovers may be kept in refrigeration for up to 3 days.