Fall Nourish Bowl

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by Sapna
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I love the Autumn season.  The colors, the change in flavors, the hint of crisp air and everything else about Fall is just perfect!

Making this nourish bowl with a hint of Fall flavors was fun.  I decided to roast the veggies with oregano and smoked paprika for some warmth in the taste.

For a pop of spice, I added charred Shishito peppers which made this dish so perfect!

Instead of dressing, I used hummus which becomes smooth and creamy as a dressing when combined with the hot roasted veggies.

This nourish bowl is so filling, try it out for your next lunch or dinner.  You’ll be so satisfied and comforted.

From my kitchen to yours, I hope you enjoy this bowl!

Fall Nourish Bowl

Fall Nourish Bowl
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Sapna
October 2, 2020
by Sapna
Category Salads Vegetarian
Persons
2
Prep Time
10 minutes
Cook Time
35 minutes
Total Time
45 minutes

Ingredients

  • 2 c spinach
  • 1/2 c quinoa
  • 1 medium sweet potato
  • 1 zucchini, chopped
  • 1 yellow squash, chopped
  • 1 large beet, peeled and chopped
  • 10 shishito peppers
  • 1/2 c hummus
  • 1 1/4 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 1/2 Tbsp Olive or Avocado Oil
  • 1 tsp kosher salt
  • 1 tsp red chili flakes

Instructions

For the quinoa:

  1. Thoroughly rinse the quinoa and mix with 1 c water and 1/4 tsp salt. Bring to a boil over high heat then reduce med-low heat and keep at a simmer for 10 minutes, until all of the water has evaporated.
  2. Remove from heat and cover to steam for 5 minutes.

For the roasted veggies:

  1. Preheat oven to 400 degrees F.
  2. In a large bowl, mix together 1 Tbsp oil, 1 tsp salt, smoked paprika, oregano, and black pepper.
  3. Add in the chopped veggies and toss well to make sure everything is coated properly!
  4. Line on a baking sheet and bake for 30-35 minutes.

For the Shishito peppers:

  1. In a cast iron skillet, heat 1/2 Tbsp oil on high flame.
  2. Add in Shishito peppers and roast for 5-10 minutes or until you have a nice char on them.
  3. Remove from heat and set aside.

To assemble:

  1. In a wide bowl, add in 1 c spinach to each bowl.
  2. Scoop in 1/2 c cooked quinoa into each bowl.
  3. Divide the veggies in half into each bowl.
  4. Add in the Shishito peppers and sprinkle kosher salt over the peppers.
  5. Top with hummus on each bowl.
  6. Sprinkle with red chili flakes.
  7. Serve hot!

Tags

Eat a Rainbow,
Eat your colors,
Fiber,
Gluten Free,
Healthy,
Sustainable,
Vegan,
vegetarian,
Veggies
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Sapna

I'm Sapna, a foodie, blogger, wife, mom of two beautiful girls, and lover of spices.  I have a background in Nutrition and Dietetics, which I use to incorporate healthy options into all of my recipes.  I love traveling to new places, trying new food, and in turn, creating them in my kitchen to relive the magic. When I'm not in the kitchen, I love curling up with a good book, playing with my munchkins, running, hanging out with friends, and gardening.

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