Fall Harvest Bowls
  • CourseMain Dish
  • CuisineVegan, Vegetarian
Servings
4
Servings
4
Ingredients
Harvest Bowl
  • 1lb. delicata squash, washed, deseeded and sliced into ½-inch moons
  • 1small red onion, chopped into wedges
  • 1 ½cups brussels sprouts, washed and halved
  • 1can chickpeas, drained, rinsed and dried
  • 2Tbsp. avocado oil
  • ½Tbsp. maple syrup
  • ½tsp. ground cumin
  • ½tsp. garlic powder
  • 1tsp. berbere
  • ½tsp. smoked paprika
  • ½tsp. salt
  • ½tsp. black pepper
  • cooked wild rice blend or grain of choice, for serving
  • roasted sunflower seeds or pumpkin seeds for garnish (optional)
Tahini Sauce
  • 2Tbsp. tahini
  • ½Tbsp. maple syrup
  • 1tsp. apple cider vinegar
  • 2tsp. olive oil
  • warm water as needed
Instructions
  1. Preheat oven to 425°F. Clean and prepare produce.
  2. In a large bowl, whisk together the avocado oil, maple syrup, cumin, garlic powder, berbere, smoked paprika, salt and pepper. Add sliced squash, onion, brussels sprouts and chickpeas and toss well to coat in spice mixture.
  3. Spread vegetables in an even layer on a large, rimmed baking sheet. Roast for 30-35 minutes, flipping veggies halfway through.
  4. While vegetables are roasting, cook wild rice blend or grain of choice. Make sauce by combining tahini, maple syrup, apple cider vinegar and olive oil in a jar or small bowl. Whisk in warm water as needed, a tablespoon at a time, to get a drizzling consistency. Season to taste with salt and pepper.
  5. Fluff rice with a fork. Scoop into bowls along with roasted vegetables. Top with tahini sauce and a sprinkle of sunflower seeds. Enjoy!
Recipe Notes

Berbere is a flavorful Ethiopian spice blend that you can find in our bulk aisle. You can also use chili powder in place of the berbere, if you prefer.

 

This recipe is from Mississippi Market’s Plant-Based Recipe Club — a great way to get more plants on your plate!

learn more
Fall Harvest Bowls
Print Recipe
  • CourseMain Dish
  • CuisineVegan, Vegetarian
Servings
4
Servings
4
Ingredients
Harvest Bowl
  • 1 lb. delicata squash, washed, deseeded and sliced into ½-inch moons
  • 1 small red onion, chopped into wedges
  • 1 ½ cups brussels sprouts, washed and halved
  • 1 can chickpeas, drained, rinsed and dried
  • 2 Tbsp. avocado oil
  • ½ Tbsp. maple syrup
  • ½ tsp. ground cumin
  • ½ tsp. garlic powder
  • 1 tsp. berbere
  • ½ tsp. smoked paprika
  • ½ tsp. salt
  • ½ tsp. black pepper
  • cooked wild rice blend or grain of choice, for serving
  • roasted sunflower seeds or pumpkin seeds for garnish (optional)
Tahini Sauce
  • 2 Tbsp. tahini
  • ½ Tbsp. maple syrup
  • 1 tsp. apple cider vinegar
  • 2 tsp. olive oil
  • warm water as needed
Servings:
Units:
Instructions
  1. Preheat oven to 425°F. Clean and prepare produce.
  2. In a large bowl, whisk together the avocado oil, maple syrup, cumin, garlic powder, berbere, smoked paprika, salt and pepper. Add sliced squash, onion, brussels sprouts and chickpeas and toss well to coat in spice mixture.
  3. Spread vegetables in an even layer on a large, rimmed baking sheet. Roast for 30-35 minutes, flipping veggies halfway through.
  4. While vegetables are roasting, cook wild rice blend or grain of choice. Make sauce by combining tahini, maple syrup, apple cider vinegar and olive oil in a jar or small bowl. Whisk in warm water as needed, a tablespoon at a time, to get a drizzling consistency. Season to taste with salt and pepper.
  5. Fluff rice with a fork. Scoop into bowls along with roasted vegetables. Top with tahini sauce and a sprinkle of sunflower seeds. Enjoy!
Recipe Notes

Berbere is a flavorful Ethiopian spice blend that you can find in our bulk aisle. You can also use chili powder in place of the berbere, if you prefer.

 

This recipe is from Mississippi Market's Plant-Based Recipe Club — a great way to get more plants on your plate!

learn more

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