This bowl is jam packed with fall/winter veggies, topped with a tahini miso dressing and it is DELICIOUS! Before going vegan, I had only tried 3 of the things on this plate...all of them are fantastic so expand your palate and try something new!
Preheat oven to 400 degrees F. On a baking sheet, line with tinfoil and arrange butternut squash cubes, chickpeas, beets, and brussel sprouts. Drizzle olive oil, salt and pepper across all. Season the butternut squash and chickpeas with paprika; the beets with garlic powder; and the brussel sprouts with garlic and onion powder. Place in the oven and roast for 30-35 minutes. The beets and squash should be tender, brussel sprouts nicely browned (watch and remove sooner if they are small), and chickpeas crunchy. In a pot, steam broccoli and kale until tender. Drain and season with lemon juice. Heat the frozen cauliflower rice in a pan until defrosted and heated through. Create the dressing by whisking all sauce ingredients together. Put all cooked veggies in a bowl or on a plate, top with dressing and enjoy!
