Comfort food that's actually healthy, easy to make, and roast to perfection!
{Vegan; yields 4 bowls}
You will need:
- 1 acorn squash
- 2 sweet potatoes
- 1 bag brussel sprouts
- 4 cups mixed salad greens
- 3/4 cup vegan mayonnaise
- 6 cloves garlic minced
- 1 tbsp olive oil
- 2 tsp vegan worcestershire sauce
- 2 tsp raw sugar
- 2 tsp salt
- 2 tsp ground black pepper
- 1 tsp sriracha
Making the bowls:
- Prepare the vegetables. Halve the acorn squash, and scoop out the seeds. Douse the squash in about a teaspoon of olive oil, and salt and pepper it. Place halves face up on a baking sheet. Peel and cube the sweet potatoes, and douse them with about a tablespoon of olive oil, and salt and pepper. Place them on another baking sheet. Halve the brussel sprouts, douse them with a tablespoon of olive oil, and salt and pepper. Place those on the baking sheet with the sweet potatoes.
- Preheat oven to 425 degrees Fahrenheit. While oven preheats, make the aioli. Mix vegan mayo, garlic, olive oil, worcestershire sauce, sugar, salt, pepper, and sriracha until well combined.
- Place baking sheets near the middle of the oven. Roast brussel sprouts and sweet potatoes for 30 minutes. Roast acorn squash for 40 minutes.
- When acorn squash has cooled, cut a grid into it and scoop out the cubes (like you would an avocado).
- In a bowl, place a cup of mixed greens, a quarter of the brussel sprouts, a quarter of the sweet potato cubes, and a quarter of the acorn squash. Drizzle a tablespoon or two of the aioli over the top, and enjoy.
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