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Roasted Delicata Cauliflower Bowl

Roasted Delicata and Cauliflower Buddha Bowl

The Roasted Delicata and Cauliflower bowl is a healthy dinner that is perfect for late summer and fall. The cheesy and crispy cauliflower is wonderful with the soft, yet chewy oven roasted delicata squash. The sliced apples adds an element of sweet crispness to an otherwise savory and hearty buddha bowl.
Print Recipe
CourseVegan Recipes
CuisineAmerican
Prep Time10 minutes
Cook Time20 minutes
Servings2 servings
Calories474kcal

Ingredients

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

Instructions

  • Preheat Oven to 400 F

Delicata Squash

  • In a pan under medium high heat melt melt 2 tbs butter and add your delicata. Add your sage, salt. and cinnamon and sauté for 5-6 minutes until fragrant. Set aside

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

Oven Roasted Veggies

  • Roast both the Delicata and the Cauliflower for 20 minutes

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

Over All Assembly

  • In your serving bowl add your spinach, drizzle a small amount of dressing over it. Now add the herbed chickpeas, roasted veggies, and fresh apples.
    Drizzle your remaining dressing over everything
  • *optional* Sprinkle over crushed walnuts or pecans, dried cranberries, cooked wild rice or quinoa

Notes

  • 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

    • Nutrition

    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