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    Home » Recipes » Dairy Free

    Riced Broccoli Bowls with Roasted Fall Produce and Apple Cider Vinaigrette

    Modified: Feb 20, 2020 · Published: Sep 18, 2017 by Lizzie Streit, MS, RDN · This post may contain affiliate links · 5 Comments

    77 shares
    Jump to Recipe Print

    This weekend marked the unofficial start of fall in my mind. My husband and I took a trip to the North Shore of Minnesota, and although the leaves haven’t changed yet, the crispness in the air convinced me that autumn is on its way.

    Saturday brought rain and fog, but that didn’t stop us from visiting Bent Paddle Brewery, Vikre Distillery, Northern Waters Smokehaus, and some other local spots!

    On Sunday, we visited Split Rock Lighthouse on Lake Superior, and took in this beautiful view on the most gorgeous early fall day.

    Before we headed back to the Cities, we stopped at Gooseberry for a hike around the falls. It’s cold and rainy in Minneapolis today, but revisiting the photos from this weekend makes me excited for the beautiful days we have ahead!

    With a new season comes new recipes, and I have so many tasty ones in store for all of you! I’m looking forward to using the Minnesotan staples, wild rice and maple syrup, that I picked up on our trip this weekend. Stay tuned for seasonal eats that will make you just as excited for sweater weather as I am!

    Now on to today’s recipe…

    Apples, root vegetables, squash, and more are popping up at the farmers markets. Today I was inspired to use a medley of these early fall staples to create a delicious dish. I even found a way to incorporate that maple syrup I mentioned! The final product is bursting with flavor, fiber, and a touch of sweetness. It’s perfect for lunch or as a side dish for dinner.

    So go on, give it a try!

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    Riced Broccoli Bowls with Roasted Fall Produce and Apple Cider Vinaigrette

    This easy vegan and gluten-free meal is a great way to use early fall produce. Roasted vegetables with riced broccoli and pumpkin seeds, tossed in homemade apple cider vinaigrette!
    5 from 3 votes
    Print Pin Rate
    Prep Time: 15 minutes mins
    Cook Time: 30 minutes mins
    Total Time: 45 minutes mins
    Servings: 3 servings
    Calories: 405kcal
    Author: Lizzie Streit, MS, RDN

    Ingredients 

    For the bowls:

    • 1 small delicata squash - deseeded and diced into ¼ pieces
    • 2 Gala apples - diced into ¼ pieces
    • ½ yellow onion - sliced
    • 2 cups riced broccoli - **Trader Joe's and other stores sells pre-made riced broccoli. To make it yourself, use a food processor to "rice" a head of broccoli.**
    • ½ cup raw pumpkin seeds

    For the dressing:

    • ¼ cup extra-virgin olive oil
    • ¼ cup apple cider vinegar
    • 1 clove garlic - minced
    • 2 teaspoon dijon mustard
    • 2 tablespoon maple syrup
    • ¼ teaspoon kosher salt
    • ¼ teaspoon ground black pepper

    Instructions

    • Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil. Toss the squash, apples, and onion with some extra-virgin olive oil, sea salt, and pepper. Spread on the baking sheet, and roast for 30 minutes or until the produce turns golden brown.
    • While the produce is cooking, combine the dressing ingredients in a glass jar. Shake until well combined.
    • In a large bowl, mix the riced broccoli with the roasted produce. Add the pumpkin seeds and dressing. Mix until well combined. Serve cold or at room temperature. Enjoy!

    Nutrition

    Serving: 2cups | Calories: 405kcal | Carbohydrates: 46g | Protein: 7g | Fat: 24g | Saturated Fat: 4g | Sodium: 263mg | Potassium: 1008mg | Fiber: 8g | Sugar: 26g | Vitamin A: 2508IU | Vitamin C: 80mg | Calcium: 102mg | Iron: 3mg
    Did you make this recipe?Tag @vegworld_recipes and follow me today!

    Have a happy and healthy week!

    Lizzie

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    77 shares

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    Comments

      5 from 3 votes (1 rating without comment)

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    1. Mary in AZ

      January 19, 2020 at 1:25 pm

      5 stars
      My hubby, the vegan, absolutely loved this recipe! Instead of the squash which we could not find in our area, I used a large sweet potato that we had on hand. I also added some Craisins for chewiness. Will definitely make this again!

      Reply
      • Lizzie Streit, MS, RDN

        January 21, 2020 at 10:26 am

        I’m so glad that you enjoyed it! Craisins sound like a wonderful addition. Thanks for letting me know and rating the recipe.

        Reply
    2. Jenny Streit

      September 23, 2019 at 1:00 pm

      5 stars
      This was filling, delicious and easy! Plus, I learned what a delicata squash is. I hadn’t ever bought one or eaten one before. Thanks for enlarging my veggie repertoire!

      Reply
    3. WholisticallyHannah

      September 18, 2017 at 5:09 pm

      How yummy!!

      Reply
      • Lizzie Streit, MS, RDN

        September 18, 2017 at 5:26 pm

        They are my new fall favorite 🙂

        Reply

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    Welcome! I'm Lizzie, a Registered Dietitian and cookbook author who loves vegetables. And I'm here to help you love them too! My easy, veggie-forward recipes will help you get comfortable in the kitchen and celebrate the seasons.

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