Toronto based Holistic Nutritionist, Jaclyn Irwin, aims to encourage women to end years of yo-yo dieting and develop a healthier relationship with food. As founder of Holistic Foodie, a food and lifestyle blog filled with delicious recipes, wellness tips and green beauty, she is blending her love of food with gentle nutrition and showing you how to enjoy both kale and cocktails.

Vegan Cauliflower & Squash Nourish Bowl

Name: Vegan Cauliflower & Squash Nourish Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cauliflower; Delicata Squash; Chickpeas; Extra-Virgin Olive Oil; Kosher Salt; Black Pepper; Quinoa; Tahini; Water; Fresh Lemon Juice; Nutritional Yeast

Recipe by Jaclyn Irwin

Ingredients

Time

30m

Serves

These nourishing vegan meal prep bowls are perfect for taking on the go. They’re packed with fibre and protein to keep you feeling full and satiated. Feel free to substitute the veggies for what you have on hand!

Meal Prep

Vegan

Gluten-Free

Ingredients

1 large head

Cauliflower

chopped into florets

2 med

Delicata Squash

seeded and sliced into half moons

2 1/2 cups

Chickpeas

cooked, drained, rinsed and pat dry with paper towel

1/3 cup

Extra-Virgin Olive Oil

1/2 tsp

Kosher Salt

or to taste

1/4 tsp

Black Pepper

or to taste

1 cup

Quinoa

rinsed and drained

1/2 cup

Tahini

1/3 cup

Water

2 Tbsp

Fresh Lemon Juice

2 Tbsp

Nutritional Yeast

Instructions

Preheat the oven to 425ºF.

Place the cauliflower, squash and chickpeas on a baking sheet(s) being sure to spread things out evenly. Pour the olive oil over everything and season with salt and pepper.

Transfer to the oven and bake for 25 to 30 minutes, flipping the veggies and turning the baking sheets halfway through, until everything is roasted and golden brown.

Meanwhile, cook the quinoa according to package directions.

In a large measuring cup, or bowl, combine the tahini, water, maple syrup, lemon juice and nutritional yeast. Whisk well until everything is smooth and combined. Add a splash more water if needed to thin. Season with salt and pepper.

Divide the quinoa, veggies and chickpeas evenly and serve with the tahini sauce drizzled on top (or on the side).

Substitutions: Veggies: use brussels sprouts, other types of squash or cooked lentils. No quinoa: use another grain/wheat such as rice, farro, millet or couscous. More flavour: garnish with fresh chopped parsley.