Roasted Maple Acorn Squash & Turmeric Cauliflower Buddha Bowls

Roasted Maple Acorn Squash & Turmeric Cauliflower Buddha Bowls

These roasted maple acorn squash and turmeric cauliflower buddha bowls are packed with some of my favorite fall flavors. This recipe is great for lunch or dinner and would be a perfect vegan option to serve at Thanksgiving. Once you’ve got all your roasted goodness in the bowl, drizzle with a simple maple tahini dressing.Roasted Maple Acorn Squash & Turmeric Cauliflower Buddha Bowls Roasted Maple Acorn Squash & Turmeric Cauliflower Buddha Bowls

I’m roasting acorn squash, cauliflower and chickpeas, but you can customize your buddha bowl with any produce you’d like (butternut squash, sweet potatoes, carrots, bussles sprouts, etc.). Adding avocado, topping with pumpkin seeds or slivered almonds, and swapping rice for quinoa are all other ideas for making this bowl your own.Roasted Maple Acorn Squash & Turmeric Cauliflower Buddha Bowls

Roasted Maple Acorn Squash & Turmeric Cauliflower Buddha Bowls

Yield: 4 bowls

Roasted Maple Acorn Squash & Turmeric Cauliflower Buddha Bowls

Ingredients

  • 4 big handfuls of kale
  • 1 cup quinoa (uncooked)
  • 1/2 cup pomegranate seeds
  • For the acorn squash:
  • 1 acorn squash
  • 1 tbsp maple syrup
  • 1/2 tbsp extra virgin olive oil
  • Salt and pepper to taste
  • For the cauliflower:
  • 1 head cauliflower
  • 1 1/2 - 2 tbsp extra virgin olive oil
  • 1 tsp turmeric
  • 1/2 tsp cumin
  • Salt and pepper to taste
  • For the chickpeas:
  • 1 can chickpeas
  • 1 tbsp maple syrup
  • 1 tsp extra virgin olive oil
  • 1/4 tsp cinnamon
  • Pinch of cayenne
  • Salt to taste
  • For the maple tahini dressing:
  • 1/4 cup tahini
  • 3 tbsp water
  • 1 tbsp maple syrup
  • 1 tbsp apple cider vinegar (or lemon juice)
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Wash and prepare the ingredients. Rinse and drain the chickpeas then pat dry with a paper towel. Cut the head of cauliflower into florets. Cut the ends off the acorn squash, remove the seeds, slice into 1/2" rounds.
  3. Place the chickpeas, squash and cauliflower in separate bowls and toss with the appropriate spices and oil (see ingredient lists). To cut down on dishes to wash, you can do this directly on separate pans and just toss with your hands. If you want to cut down on pans, put the chickpeas and cauliflower on different sides of the same pan (they'll need to roast for the same amount of time) and the acorn squash on a separate pan.
  4. Roast the chickpeas for 40 minutes, tossing every 10 minutes so that they cook evenly. Roast the cauliflower for 40 minutes. Roast the acorn squash for 30 minutes, flipping over halfway through.
  5. While your veggies and chickpeas roast, cook the quinoa. Add 1 cup dry to 2 cups boiling water and then bring to a simmer for about 10-15 minutes until fluffy.
  6. While the quinoa cooks, massage your kale. Place the kale in a big bowl and drizzle with olive oil, salt and a squeeze of lemon juice (or apple cider vinegar). Massage for 60 seconds then set aside.
  7. Prepare the dressing. In a small bowl, whisk together the maple tahini dressing ingredients.
  8. When everything is cooked and roasted, assemble your bowl, top with pomegranate seeds and drizzle with dressing.
http://pumpsandiron.com/2017/11/12/roasted-maple-acorn-squash-turmeric-cauliflower-buddha-bowls/

Roasted Maple Acorn Squash & Turmeric Cauliflower Buddha Bowls

You might recognize the chickpea component of these buddha bowls from last week (check out the post here). The roasted maple acorn squash also makes for a great side on its own (top the slices with a little bit of hummus—so good!).

Sweet Potato Veggie Burgers (Vegan)

Sweet Potato Veggie Burgers - vegan and gluten-free

This recipe was originally published on December 14, 2014. It’s one of my favorites and was deserving of some new photography so I gave it a little facelift. Make these sweet potato veggie burgers today and freeze the leftover patties so you have them on hand for weeks to come. Original blog post below!

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In coming up with recipes lately, my focus has been on recreating things I find myself buying constantly. Every time I go to the grocery store, I pick up some frozen veggie burgers. And every time I tell myself I should just make my own. The first attempt resulted in patties of baby food mush. Yummy baby food, but … baby food. It’s funny how with cooking, sometimes the tiniest ingredient or technique tweak can make a world of difference—I made a couple tiny changes for round two and BOOM. Sweet Potato Veggie Burgers -- vegan, gluten-free and a great option for food prepping for the week!

I’m so in love with these. I make a batch at the start of the week and pop ‘em in the freezer to have on hand. They can be served as a burger (duh), on top of a salad (my favorite way to eat them!) or mashed up with some scrambled eggs for breakfast. Talk about a food prepper’s dream!

I’m not vegan or gluten-intolerant, but it was so easy to make these without eggs or gluten that I went for it. (The buns pictured aren’t gluten-free—I’m just referring to the patty!)Sweet Potato Veggie Burgers - vegan and gluten-free

Sweet Potato Veggie Burgers (Vegan + Gluten Free)

Yield: 10-12 patties

Sweet Potato Veggie Burgers (Vegan + Gluten Free)

Ingredients

  • 2 cups sweet potato, coarsely mashed
  • 1 can black beans (15oz)
  • 1 cup cooked brown rice
  • ½ of a red onion, chopped
  • 1 cup old fashioned oats (I used gluten free), ground
  • ½ cup loosely packed fresh cilantro, chopped
  • 1 large clove garlic
  • 1 tsp cumin
  • 1 tsp paprika
  • ½ tsp chili powder
  • Salt and pepper to taste (I probably used ½ tsp salt and a little less pepper)

Instructions

  1. Cook the rice according to the package (bring water to a boil, add rice, simmer 35-40 mins); roughly ½ cup dry with make enough for the 1 cup of cooked rice you need.
  2. While the rice is cooking, peel your potato/s (one huge potato or two medium sized will probably be enough) and chop into small pieces. Toss them lightly in extra virgin olive oil before spreading on a baking sheet and placing in the oven for 20 minutes at 425 degrees Fahrenheit, flipping halfway through. When they’re done, use a fork to coarsely mash them up (you want them to be chunky; not like a puree).
  3. Grind the oats into a flour using your food processor. Next add the beans, rice and onion into the food processor and pulse a few times. You want them to retain some structure and “chunk”. Because I am severely challenged in the cutting-cilantro-and-garlic department, I also tossed those in the food processor with the previous ingredients.
  4. In a large bowl, mix together the food processor contents, the sweet potato and all the remaining spices. I found it was most efficient to use my hands to do this.
  5. If the potatoes were still hot when you mixed everything together, you may want to stick the mixture in the refrigerator for 20 minutes. Otherwise, get right to the patty-making. Grabbing a small handful of the mixture, roll it into a ball in your hands and then gently press it into a patty shape.
  6. To serve, heat a splash of olive oil on medium-high heat on the stove top and cook the veggie burger for 3-4 minutes, flipping midway.
  7. To store, wrap in a piece of parchment paper (so they don’t stick to each other), place into a plastic Ziploc or Tupperware container, and freeze.
http://pumpsandiron.com/2017/10/08/sweet-potato-veggie-burgers-vegan-gluten-free/

Sweet Potato Veggie Burgers -- vegan, gluten-free and a great option for food prepping for the week!Sweet Potato Veggie Burgers - vegan and gluten-freeIf you do Sunday food prepping for the week, add these to your list! I wrap each patty in a small piece of parchment paper and then stack 3-4 into a ziploc bag and slide ’em in the freezer. Sweet Potato Veggie Burgers -- vegan, gluten-free and a great option for food prepping for the week!

Hope you all had a great weekend!

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Mint Pesto Edamame Pasta with Summer Squash

This mint pesto edamame pasta with summer squash recipe makes for a delicious dinner! Gluten-free and vegan.This post is sponsored by Explore Cuisine. All opinions—as always!—are my own.

Hello from New Jersey! I’m at Joe’s mom’s place for the weekend so there’s no meal prepping for the week ahead going on for me today (or, honestly, any Sunday in the summer). However if you’re planning to get busy in the kitchen today, I highly suggest you whip up a big batch of this mint pesto edamame pasta with summer squash. Store the leftover pesto in the fridge and enjoy it spread on toast, roasted veggies and pastas all week long. Bonus: this recipe is dairy-free and gluten-free.

Be sure to scroll down after you check out the recipe—I’ve got a delicious giveaway for you today!

This mint pesto edamame pasta with summer squash recipe makes for a delicious dinner! Gluten-free and vegan. This mint pesto edamame pasta with summer squash recipe makes for a delicious dinner! Gluten-free and vegan.

This recipe would work with any pasta or pasta alternative you choose, but I highly recommend you give Explore Cuisine‘s Edamame Spaghetti a try. We love it in our apartment! Joe is skeptical of everything and kept asking me, “What’s in this? Why is it so good?” but it’s just made with one simple ingredient: organic edamame. Not only is it easy to cook with (same texture as regular spaghetti), but it’s high in fiber (11g per serving) and protein (24g per serving), vegan, gluten-free, non-GMO and organic. If you have a gluten allergy or just otherwise are looking for a pasta alternative, give Explore Cuisine a try!

This mint pesto edamame pasta with summer squash recipe makes for a delicious dinner! Gluten-free and vegan.

Mint Pesto Edamame Pasta with Summer Squash

Yield: 4 servings

Mint Pesto Edamame Pasta with Summer Squash

Ingredients

  • 8 oz edamame spaghetti (1 box of Explore Cuisine)
  • 1 yellow squash
  • 1 zucchini
  • 2 cloves garlic, minced
  • 1/2-1 tbsp extra virgin olive oil
  • Salt and pepper to taste
  • Mint Pesto:*
  • 1 cup fresh mint leaves
  • 1 cup fresh basil leaves
  • 1/2 cup pistachios
  • 1 tbsp lemon juice
  • 2 cloves garlic
  • 2 tsp red pepper flakes
  • Salt and pepper to taste
  • 1/2 cup extra virgin olive oil

Instructions

  1. Prepare all the ingredients. Wash the produce. Remove ends of the squash and zucchini and slice into 1/4" rounds. If large in diameter, cut the rounds in half. Remove the mint and basil leaves from their stems. Peel and mince two of the cloves of garlic (to be used with the squash).
  2. While the water comes to a boil, make the pesto. Place all listed pesto ingredients and half the olive oil in a food processor and pulse until the nuts are finely chopped. Slowly add in the remaining olive oil as you process until you reach the desired consistency. Set the pesto aside.
  3. Bring a large pot of water to a boil. As you wait, heat 1/2-1tbsp of olive oil on a large pan over medium-high heat. Add in the minced garlic and stir until fragrant and the garlic just starts to turn golden in color. Add in the squash and zucchini and sauté for 4-6 mins (until soft, but not mushy). Remove from heat and season with salt and pepper. You don't want to add the salt while the squash cooks or it'll get too watery.
  4. When the water boils, add in the edamame spaghetti. Bring to a simmer for 3-5 minutes. Strain. For al dente texture, I like to run it under cold water while I strain.
  5. Add spaghetti to pan with squash and mix together. Add on the pesto. Enjoy!

Notes

*I usually don't use all the pesto and have some leftover which I store in the refrigerator and enjoy spread on toast the next day. 🙂

http://pumpsandiron.com/2017/07/30/mint-pesto-edamame-pasta-with-summer-squash/

This mint pesto edamame pasta with summer squash recipe makes for a delicious dinner! Gluten-free and vegan.

Reader Discount Code & #ExploreEdamame Giveaway – Win a Year’s Supply of Pasta

One lucky winner is going to get a year’s supply of assorted pasta from Explore Cuisine! You’ll get six boxes per month for a total of 72 throughout the year. To enter, leave a comment on this blog post telling me your favorite pasta sauce (pesto, alfredo, marinara, etc.). Make sure to verify that you’ve left the comment using the widget below. Winner will be randomly selected Friday at noon. Good luck!

a Rafflecopter giveaway
If you don’t win, fear not! You can still get 20% off purchases at www.ExploreCuisine.com (excluding flash sale items) with the code EXPLORECUISINE20.

This mint pesto edamame pasta with summer squash recipe makes for a delicious dinner! Gluten-free and vegan.

Big thanks to Explore Cuisine for sponsoring this giveaway! In addition to their Edamame Pasta, I was sent a beautiful Pastaiola Pasta Set from Lagostina in which to cook this recipe and I absolutely love it! You can follow Explore Cuisine on Facebook, Instagram, Twitter and Pinterest.

Hope you all enjoy the rest of your weekend!