Description
This all-in-1 bowl is perfect for holidays and cozy nights at home. Sweet and savoury roasted vegetables on a bed of wild and brown rice with a topping of vegan herb gravy and maple-maca cashews. This fall bowl is full of flavours and textures.
Ingredients
Scale
- 2 cups / 500ml cooked wild and brown rice blend
- 1/4 cup / 60ml (55g) chopped maca-maple cashews
Sweet Maple Roasted Vegetables
- 1 cup / 250ml (135g) sliced sweet potato
- 1 cup / 250ml (170g) sliced kabocha squash
- 1 cup / 250ml (135g - approx. 2) parsnips, cut into large pieces
- 2 tbsp / 30ml maple syrup
- 1 1/2 tbsp / 22.5ml olive oil
- 3/4 tsp / 3.75ml Turmeric Twist Daily Blend seasoning
- salt, to taste
Savoury Roasted Vegetables
- 1 cup / 250ml (120g - approx. 7) halved Brussels sprouts
- 1 cup / 250ml (110g) broccoli florets
- 1 cup / 250 ml (110g - approx. 2) carrots, cut into large pieces
- 1 1/2 cups / 375ml (110g - approx. 7) halved mushrooms
- 2 tbsp / 30ml Herbs de Provence oil
- 1 tsp / 5ml Italian seasoning
- salt, to taste
- black pepper, to taste
Vegan Herb Gravy
- 2 tbsp / 30ml Herbs de Provence oil
- 3 tbsp / 45ml unbleached all-purpose flour
- 1 tsp / 5 ml Italian seasoning
- 3 tbsp / 45ml nutritional yeast
- 1 tbsp / 15 ml soy sauce
- 2 cups / 500ml prepared vegetable broth
Instructions
- Preheat oven to 450°F.
- Combine 1 cup uncooked rice with 1 ¾ cup water and ½ tsp salt. Bring to a boil. Reduce heat to a low simmer, cover with a tight-fitting lid and cook for 45 minutes. Turn heat off and let sit for 10 minutes.
- Prepare vegetables. Refer to pictures for chopping size for uniform cooking.
- In a large bowl combine sweet potato, kabocha squash, parsnips, maple syrup, olive oil, Turmeric Twist Daily Blend seasoning and salt. Mix well. Spread on a baking sheet.
- In the same bowl combine Brussels sprouts, broccoli, carrots, mushrooms, Herbs de Provence oil, Italian seasoning, salt, and pepper. Spread on the same baking sheet used for the sweet vegetables.
- Bake for 25 minutes, or until vegetables are tender.
- Begin preparing Vegan Herb Gravy.
- Heat Herbs de Provence oil in a saucepan. Whisk flour, Italian seasoning, and nutritional yeast into the oil. Cook for 2 minutes, whisking often. Slowly whisk in the soy sauce and vegetable broth. Simmer for 1 minute, until thickened slightly.
- Arrange sweet and savoury roasted vegetables on a bed of wild and brown rice. Top sweet vegetables with maple cashews. Top savoury roasted vegetables and rice with vegan herb gravy.
Notes
Nutrition information is for 1/4 of the recipe topped with 2 tbsp / 30ml of vegan herb gravy.