Autumn Nourish Bowl: A Comforting Plant-Based Meal

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This beautiful autumn nourish bowl by Kristina La Rue is a delicious way to enjoy a meatless Monday. It’s rich in protein from the beans, quinoa, and peanuts, but also high in antioxidants from all of the wintry vegetables.

Autumn Nourish Bowl Recipe: A Comforting Dairy-Free, Gluten-Free, Plant-Based Meal

According to a Harvard School of Public Health study published in the American Journal of Epidemiology, swapping healthy plant-based meals for some meals that contain animal protein can modestly lower type 2 diabetes risk. And plant-based bowls like this one are so easy to incorporate at lunch!

The red onions in this photo looked like purple cabbage to us, and we think that would actually be a great addition. You can roast purple cabbage with the other vegetables in this Autumn nourish bowl, but it may brown just a bit faster.

This Autumn Nourish Bowl recipe with photo was shared with us by my friend Kristina of Love & Zest. Kristina is a sports dietitian, food photographer, mom and NFL agent’s wife living in beautiful Central Florida. Her blog isn’t 100% dairy free, but it has many dairy-free recipes and tons of inspiration. You can also find Kristina on Instagram, Facebook, and Twitter.

Autumn Nourish Bowl Recipe: A Comforting Dairy-Free, Gluten-Free, Plant-Based Meal

Special Diet Notes: Autumn Nourish Bowl

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, tree nut-free, soy-free, vegan, plant-based, and vegetarian.

For a peanut-free autumn nourish bowl, you can substitute seed butter for the peanut butter and omit the peanut garnish.

5.0 from 1 reviews
Autumn Nourish Bowl
 
Prep time
Cook time
Total time
 
Author:
Serves: 2 servings
Ingredients
Instructions
  1. Preheat your oven to 400ºF and line rimmed baking sheet with parchment paper or a silicone baking mat.
  2. Place the Brussels sprouts, onion, squash, garbanzo beans, and garlic on your prepared baking sheet. Drizzle with the olive oil and season with salt and pepper. Toss to evenly coat. Spread the vegetables out into a single layer.
  3. Roast for 20 minutes. Stir the vegetables for even browning. Roast for 10 to 20 more minutes or until slightly golden in color.
  4. In a small bowl, whisk together the peanut butter, lemon juice, water, and sriracha until smooth.
  5. Divide the quinoa between 2 bowls and top with the roasted vegetables and beans. Top with as much peanut butter sauce as you like, and garnish with the chopped peanuts.
Nutrition Information
Calories: 323 Fat: 14g Saturated fat: 2g Carbohydrates: 42g Sugar: 5g Sodium: 308mg Fiber: 11g Protein: 13g

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About Author

This recipe was shared with Go Dairy Free by another recipe creator. We have not tested this recipe in our kitchens unless otherwise noted.

8 Comments

  1. I LOVE everything about this bowl! I’m the only one in my family who will eat Brussels sprouts…but it doesn’t bother me because it just means I don’t have to share! 😉

  2. Looks delicious and I could go for one right now! I love bowls like this and we make them often. My oldest would love the brussels sprouts in this one (as would I) and I love the spicy peanut sauce (going to have to try this asap)!

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