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!

Course Dinner, Lunch

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings 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