Fall Bowl of Veggie Goodness

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.

Scroll down for recipes.

Fall Bowl of Veggie Goodness


Fall bowl of Veggie Goodness
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.
Recipe type: Dinner, Veggies, Fall
Cuisine: Gluten-Free, Vegan, Vegetarian
  • 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
  • ½ avocado
  • Avocado oil
  • Kosher salt
  • Pepper
  • Maple Syrup (for squash)
  1. Preheat oven to 400 degrees
  2. 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
  3. 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.
  4. 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.


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