Enjoy the flavors of fall with this infinitely customizable bowl. Add any seasonal veggie or plant protein you have on hand. This is a great recipe to make ahead and reheat for an easy weekday dinner. This veggie bowl works just as well with our Caramelized Onion and Yogurt Dip.
Ingredients
Prep
- Harvest Bowl: Preheat the oven to 425º degrees F. In a bowl, combine the chickpeas, chili powder, and cumin, then mix.
- Line the pan with parchment paper and evenly spread the seasoned chickpeas, Brussels sprouts, Delicata squash, red onion, sweet potatoes, and garlic.
- Remove the rosemary leaves and sprinkle them over the chickpeas. Drizzle the veggies with avocado oil, salt, and pepper. Roast for 25 minutes or until the veggies are roasted to perfection.
- Roasted Garlic Sauce: Combine 4 cloves of mashed roasted garlic, Forager Project Sour Cream, green onions and salt & pepper together in a bowl and mix until combined.
- Divide into a bowl and serve with the garlic sauce in a small bowl or drizzled on top of your Harvest Bowl.
