A Healthy Vegan Holiday Recipe - Roasted Acorn Squash Harvest Bowls

feta cheese

🥗Healthier: goat cheese

💰Cheaper: cottage cheese

Goat cheese offers a tangy flavor while cottage cheese is more budget-friendly.

walnuts

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds provide healthy fats and are often cheaper.

quinoa

🥗Healthier: farro

💰Cheaper: brown rice

Farro is nutritious with a similar texture, while brown rice is more economical.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is rich in healthy fats, while canola oil is a more affordable option.

Preheat the oven to 425°F (218°C) and line a baking sheet with parchment paper.

Cut the acorn squash in half and scoop out the seeds; discard or save for roasting later.

Place the acorn squash cut-side down on the prepared baking sheet and roast for about 40 minutes to an hour.

In a bowl, combine 1 cup of red quinoa with apple juice for cooking instead of water; cook according to package instructions.

Prepare the brussels sprouts by trimming them from the stock and removing any damaged leaves; rinse them.

Cut the brussels sprouts in half or quarters depending on size for even roasting.

Trim the greens from the golden beets, leaving about 4-5 inches of stem; peel and chop the beets into bite-sized pieces.

Spread the chopped beets and brussels sprouts on a baking sheet in a single layer, sprinkle with salt and garlic powder, and roast at 425°F (218°C) for about 30 minutes, removing the brussels sprouts when browned.

While the vegetables roast, wash and roughly chop baby spinach and sauté in a pan over medium-high heat with a little vegetable broth until wilted.

Add the cooked quinoa to the sautéed spinach and stir in the non-dairy pesto; cover and set aside.

Remove the roasted brussels sprouts and return the butternut squash and beets to the oven for an additional 10-15 minutes until caramelized.

Chop pecans and dried cranberries to add to the mixture.

In a large mixing bowl, combine the pesto spinach quinoa with the roasted vegetables, drizzle with fig sweetened balsamic vinegar, and gently stir to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens