When yesterday's roasted vegetables become tonight's easy dinner
Savory and Delicious!
The best part of cooking on Sunday is having extras for Monday.
Yesterday as part of dinner, I made a delicious savory Autumn Quinoa Salad with caramelized onions, dried cranberries, sliced almonds and sage (see linked post for details), and roasted white and yellow cauliflower and Delicata squash. I also roasted some chickpeas to have for the week.
So today I put it all in a big bowl with some lettuce and the most perfect avocado (can we just say it is so exciting when you open a PERFECT avocado!) and had a super easy, delicious and satisfying dinner.
A simple bowl of veggie goodness. Autumn Quinoa Salad, Roasted Cauliflower, Roasted Delicata Squash, Roasted Chickpeas and avocado, all on a bed of lettuce. Best part is this bowl was put together using all food cooked the day before.
Yellow and White Cauliflower, cut into bite size or slightly larger pieces
2 Delicata Squash, cleaned and rinsed well (you can eat skin)
Chickpeas, 1 can, rinsed and drained
Maple Syrup (for squash)
Preheat oven to 400 degrees
Cauliflower: Gently toss in avocado oil salt and pepper. Lay in a single layer on individual baking sheets or bake 30 minutes or until tender and slightly crispy
Maple Glazed Squash: Cut in half lengthwise. Remove seeds. Slice into approx ¼ inch slices. Toss with olive oil and maple syrup (just enough to coat) Roast squash for approx 30-40 minutes, until softened and starting to turn golden on one side.
Chickpeas: Gently toss in oil. Sprinkle with salt and pepper Place in a single layer on baking sheet and bake 15 minutes or until just crispy.