Food!!

Healthy Roasted Veggie bowl with Cauliflower rice

I’m really excited to share this recipe with you. A lot of vegan and vegetarian meals get a bad rep.  People say it doesn’t have flavor and that it’s bland. Well I’m here to tell you that the rumors aren’t true. Seasoning, herbs and Extra virgin olive oil are your friend when preparing a veggie meal. 

I have done a cauliflower pizza crust but I wanted to make cauliflower rice with my roasted veggies for dinner. The flavors in this dish didn’t even make me miss meat (don’t worry I’m still a carnivore, but love a good healthy shake up now and again). I have said this before but by roasting veggies you are bringing out the sweetness in veggies which is a great way to get kids to eat them. 
I hope you enjoy this dish as much as my family did. 
Cauliflower Rice ingredients: 
1 medium head of cauliflower cut into florets and add it to the food processor pulse until the size of grains or you can buy cauliflower crumbles already done for you. 
2 tablespoons of EVOO 
Salt & pepper, to taste 
1 teaspoon garlic powder 
1 teaspoon onion powder 
1/2 teaspoon paprika 
Parmesan cheese, optional 
Parsley, roughly chopped for garnish 
Preparation: 
In a large saucepan add evoo, garlic powder, onion powder on medium to high heat. Season with S&P sauté for 5 minutes. Top with Parmesan cheese and parsley. 
 
Roasted veggies ingredients: 
1 1/2 pounds of Brussels sprouts
1 small butternut squash, cubed
1 can chickpeas, drained and rinsed 
Salt & pepper, to taste
3-4 tablespoons of extra virgin olive oil
1 teaspoon Garlic powder 
1-2 sprigs of rosemary or thyme, finely chopped, optional (both if desired)
 
Preparation: 

Preheat oven to 375 degrees F.

Cut off buttons of Brussels sprouts and cut in half. Place in a large bowl.

Next cut up butternut squash into cubes (you can also buy cubed and prepped butternut squash at supermarket). Place in the bowl with Brussels sprouts. Drain and rinse chickpeas and add to bowl.

Toss veggies with seasonings, olive oil and herbs. Place all the veggies on baking sheet (don’t over crowd the veggies this will steam them instead of roasting) and roast for 35 to 40 minutes until tender and golden crisp color.  Move veggies around about half way through. Serve on top of cauliflower rice and top with pepitas and parsley. 

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