Roasted Delicata Squash
- 1 whole Delicata Squash, chopped into bite sized pieces
- 2 tbs Plant Based Butter or Coconut Oil
- 1 tsp Sage
- 1/2 tsp Sea Salt
- 1/2 tsp Cinnamon
Roasted Parmesan Cauliflower
- 3 cups Cauliflower, cut into bit sized pieces
- 1/3 cup Plant Based Parmesan Cheese*
- 1/2 tsp Sea Salt to taste
- 1 tsp Onion Powder
- 1 tsp Sage
- 1 tsp Thyme
Herbed Chickpeas
- 2 cups Cooked
- 1 tsp Thyme
- 1 tsp Sage
- 1 tsp Sea Salt
Maple Mustard Vinaigrette
Fresh Toppings
- 1 cup Fresh Spinach or Arugula
- 1/2 Medium Chopped Apple
- 1 tbs Crushed Pecans
Roasted Parmesan Cauliflower
In a large bowl add your cauliflower and sprinkle over olive oil, grated parmesan cheese, onion powder, sage, thyme, and sea salt. Stir well for an even coating
Pour your delicata squash onto a baking sheet with the coated cauliflower. Both will fill half a large baking sheet, they can fit on the same sheet
Dressings
While your veggies are roasting, in a small bowl mix all your ingredients together for the dressing, set aside
In another medium bowl add your chickpeas, thyme, sage, and sea salt and mix well
For premade parmesan cheese the brands Violife, Follow Your Heart, and Daiya are all great.
Otherwise add 1 tbs nutritional yeast flakes ground up with 4 tbs brazil nuts/walnuts, 1 tsp garlic powder, 1/2 tsp black salt, and 1/2 tsp miso paste to a food processor and blend up. This makes a quick and healthy plant based parmesan nut crumble
The amount of salt needed with depends on the parmesan cheese you use. Different brands and recipes are saltier than others, salt to taste!
If you do not have white wine vinegar you can sub it with balsamic vinegar.
In a pinch you can use 1/2 tbs Apple Cider Vinegar
Calories: 474kcal | Carbohydrates: 32g | Protein: 32g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 109mg | Sodium: 4049mg | Potassium: 1042mg | Fiber: 6g | Sugar: 20g | Vitamin A: 1910IU | Vitamin C: 109mg | Calcium: 330mg | Iron: 3mg