Autumnal Goodness Bowl

I struggle to call this a full out recipe but the flavors of everything together is what you would dream a fall meal to be. It's light enough for a lunch or can be made heftier with extra protein + grains for a dinner.  This bowl is utterly simple and requires no further introduction. 

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Ingredients:

1 butternut squash,  peeled + cut

1-3 tbsp  avocado oil

1 tbsp softened coconut oil

1 tbsp maple syrup

1/2  tsp  cinnamon

1 head broccoli, cut

1 head cauliflower, cut into florets

1 egg, boiled

Fresh leafy greens, (I used spinach)

1/4 tsp garlic powder

Heavy sprinkle of paprika

Heavy sprinkle of cayenne

salt + pepper to taste

Favorite dressing (Tesse Mae's Honey Poppyseed is a good match for this bowl)

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Instructions:

For the butternut squash:

Toss pieces in large bowl + coat lightly in 1 tbsp (roughly) avocado oil, maple syrup and cinnamon.

Spread on baking sheet and roast at 400 degrees for about 40 minutes. (Until tender + browning occurs)

For the broccoli:

Toss cut broccoli florets in large bowl + coat lightly in 1 tbsp (roughly) avocado oil, garlic powder, pink salt, pepper, paprika and cayenne. 

Spread on baking sheet and roast at 400 degrees for about 25-30 min. 

For the Cauliflower:

Toss cauliflower florets in a large bowl + coat lightly in 1 tbsp (roughly) softened coconut oil, turmeric, black pepper + pink salt.

Spread on baking sheet and roast at 400 degrees for about 25-30 min. 

Assemble Your Bowl:

Fill your bowl with the leafy greens, enough to cover the bottom of the bowl.

Top with the roasted cauliflower, broccoli, butternut squash and boiled egg. 

Drizzle your dressing (if you're using it) over the bowl. 

This bowl is easy to prep a lot of the ingredients and have it several times with different add-ins through out the week. Hummus would be a good alternative to dressing. Seasoned chicken and/or brown rice would be good options for making this a larger meal.