Vegan Harvest Bowl

Nov 9, 2020

Ingredients

  • 2 cups brussels sprouts, cut in half and remove ends
  • 1 large butternut squash, cut into 1 inch cubes
  • 2 Tbs avocado oil, divided
  • 1 Tbs balsamic vinegar
  • 2 cups cauliflower rice
  • 1/8 cup toasted sliced almonds
  • 1/8 cup toasted pecans

Directions

  1. Preheat oven to 400º F. Line a baking sheet with parchment paper.
  2. Combine Brussels sprouts and butternut squash in a bowl. Add 1 Tbs avocado oil and 1 Tbs balsamic vinegar to the bowl. Toss together until vegetables are covered.
  3. Spread veggies on parchment paper in one even layer and bake for 30 minutes. Flip after 15 minutes to ensure even roasting. Remove once crispy.
  4. While baking, add cauliflower rice to a skillet with remaining 1 Tbs oil. Cook for about 5 minutes until warm and cooked through.
  5. Toast almonds and pecans for about 3-4 minutes until beginning to brown.
  6. Add cauliflower rice to a large mixing bowl or serving dish, top with brussels sprouts and butternut squash. Add toasted almonds and pecans and toss together.

Nutritional info per serving: serves 6

Calories: 205

Protein: 4 g

Fat: 8 g

Carbs: 32 g

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