A holiday feast is about to happen in one bowl. Get ready!
Who doesn’t love healthy, delicious veggies that taste like thanksgiving in a bowl? I’m seriously going to start a veggie bowl party where everyone has to come up with their favourite holiday or seasonal flavour and put it in one bowl. Are you in?
But honestly guys, you have to try this bowl. Even though thanksgiving is only a day away you can still enjoy the taste of thanksgiving all winter long. It’s the answer to long winter nights or an excuse to celebrate how lucky we are to have a comfy couch, a soft blanket, and The Ultimate Holiday Veggie Bowl right on your lap.
This veggie bowl combo was a last minute “what veggies do we have in the fridge?” kind of bowl. Like when you make an ‘everything juice’ where you juice all your veggies that are going bad, and as you start to drink it you think to yourself “why didn’t I just make soup?”. Yeah, it’s that. But this veggie bowl is a 100 times better! So if you have yams, brussels sprouts, onions, mushroom, cauliflower, and cranberries in your fridge then you are all set!
Instead of a recipe bowl it’s kind of like a custom-make bowl where you start with the basics and build it into something AMAZING! It’s a step by step to creating a warming, comforting, and tasty meal for your belly.
You could just have a basic bowl with roasted veggies, which would still be a big yum, but why not go all the way and create something really delicious! You want to create a nutritious powerhouse bowl that’s filling, colourful, and so very yummy! So if you’re in then keep reading.
To balance this veggie bowl you NEED this cauliflower mash…
…this sweet and savoury cranberry sauce…
… and then top it with a warm creamy mushroom gravy. THIS IS HOW WE DO THANKSGIVING.
- 1 tablespoon oil, for baking
- 12 brussels sprouts
- 1 yam, cut into 1 inch chunks
- 1 onion, cut into thick wedges
- 1 portobello mushroom (optional)
- 1/4 teaspoon sea salt, or to taste
- 1/4 teaspooon black pepper, or to taste
- 1/2 teaspoon dried thyme
Preheat oven to 425 degrees F.
Place brussels sprouts, yams, onions, and portobello mushroom on an oiled frying pan.
Season generously with salt, pepper, and thyme.
Roast for 30 minutes or until veggies are soft.
Put everything in a bowl and enjoy with cauliflower mash, cranberry sauce, and mushroom gravy.