If you’re anything like me, you may crave delicious meals with loads of veggies, but not necessarily in the form of a traditional salad. I like salads. But being a Vata Dosha (in Ayurvedic practice), I crave roasted root veggies to help keep me grounded. I have had a lot of fun experimenting with “bowls” for lunch or dinner that contain cooked vegetables. So they aren’t salads! They may be veggie-packed, and they may contain dark leafy greens, but raw, cold salads they are not.
This bowl can be served for lunch or dinner and is grain-free, gluten-free, and vegan. Almost all the produce is autumnal and can likely be picked up at your weekend farmer’s market. I hope you enjoy it!
By the way, our 5-Day Beginner’s Cleanse launches next week! If you have friends who might be interested, please forward them this blog post and encourage them to subscribe so they can take part. The Beginner’s Cleanse allows you to keep your coffee. Hooray!
Warm Autumnal Bowl
1 delicata squash, cut into rings and sautéed
1/2 bag frozen cauliflower rice, cooked
1/2 acorn squash, cooked, removed from skin, and sliced
4 leaves kale, sliced into ribbons
1 watermelon radish, cut into triangles
2 heirloom tomatoes
1/4 cup oil-cured black olives
8 hazelnuts, chopped
2 Tbsp. microgreens
extra virgin olive oil
flakey sea salt
black pepper, freshly ground
Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Hollow out the delicata squash (cut off the top, and scoop out the seeds), and slice into rings. Place the rings on the baking sheet and add a little olive oil and salt. Cook for 20-25 minutes or until browned. If you don’t have leftover acorn squash, cut in half and cook on the parchment alongside the delicata squash. After 20 minutes, flip acorn squash over, remove the delicata from the sheet, and return the acorn squash to the oven for another 20-25 minutes.
Place a few tablespoons of EVOO (extra virgin olive oil) in a frying pan, and cook the cauliflower rice until browned, about 15 minutes.
In a bowl, place the cauliflower, kale, squashes, olives, radishes, and then serve with microgreens and hazelnuts sprinkled on top. Add a dollop of olive oil, flakey sea salt, and freshly ground black pepper.
(c) Christy Halvorson Ross, Little Green, LLC