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Recipes

Autumn Bowl with Thyme Squash, Fried Mushrooms, Quinoa and Almond/Dill Dressing

I love the cooking concept of bowls. You simply combine different delicious dishes, nicely arranged in bowls, to get an even more delicious complete meal. It is advantageous to choose components with different colors so that the bowl looks particularly beautiful. You can use all your leftovers in bowls, which is great. You can also be creative and add whatever you feel like today. The world of plant-based foods is so incredibly versatile. I am still thrilled every day. ๐Ÿ˜Š

Of course, I only use local and seasonal vegetables in my bowls. What Swiss nature has to offer in autumn, is fantastic. This is why I’ve decided to write down the recipe for an Autumn Bowl.

As a base, we have the protein-rich and light quinoa. In addition, we have the sweet tastes of the red kuri squash, which we are going to bake in the oven with thyme, and of the beetroot dip, which is particularly tasty in chicory leaves. The fried mushrooms fit perfectly with the other ingredients. Furthermore, the bowl contains steamed broccoli, crunchy raw vegetables, and roasted walnuts. The most important part of a delicious bowl is the dressing! In this recipe, I suggest a super creamy and fresh almond and dill dressing, which is ready in two minutes.

Don’t be scared by the many components of the bowl! Actually, everything is very easy to prepare and it’s only the combination that makes it appear so fancy.

Here is the recipe:

Preheat the oven to 200C/392F. Peel the red kuri squash roughly. Remove the seeds in the middle and cut the squash into 10 cm long strips. Turn the squash in a large gratin dish in olive oil, thyme and 1 tsp salt. Spread the squash strips and bake them about 30 minutes.

This is how the thyme squash looks after baking. In the meantime, however, you can continue with the other components of the bowl.

Rinse the quinoa in a sieve to wash it.

Then cook it with the triple amount of water. The cooking time is approximately 15 minutes. Keep the quinoa covered for another 10 minutes. Add 1 tsp of salt.

Clean the mushrooms with a kitchen paper.

Cut the mushrooms into slices. Then chop the onion and fry it in olive oil in a small frying pan. Add the mushrooms and stir occasionally.

Add the soy sauce and the molasses to the mushrooms and season with salt and pepper.

Peel the beetroot and cut it into thin slices. Put only a little water in a small saucepan and steam the beetroot covered on medium heat.

Add the olive oil, the apple vinegar, the almond butter, the coriander, the cumin and a pinch of salt. Blend everything together in a blender.

Fill the chicory leaves with the beetroot dip.

Cut the broccoli into pieces.

If you cut the edge, you can also use the lower part. Steam the broccoli in a small covered pot, also with little water and over medium heat with a pinch of salt.

Roast the walnuts in a frying pan on medium heat.

Cut some raw vegetables, as for example red cabbage. I encourage you to look into the fridge and use up the vegetables you’ll find.

Finally, you can make the dressing. Blend the white almond butter with the apple vinegar, 50 ml of water and a pinch of salt. Then, add the dill.

Arrange all prepared food in bowls. Put the dressing into small bowls, which you put into the bowls. Optionally you can garnish the bowls with fresh sprouts , hemp seeds, fresh parsley and black sesame.

AUTUMN BOWL WITH THYME SQUASH, FRIED MUSHROOMS, QUINOA AND ALMOND/DILL DRESSING

lactose-free, plant-based (vegan), gluten-free

4 servings

Level of difficulty: intermediate

Preparation time:

Ingredients:

For the quinoa

  • 180 g/6.3 oz quinoa

For the mushrooms

  • 250 g/8.8 oz mushrooms
  • 1 onion
  • 1 tbsp olive oil
  • 2 tbsp soy sauce
  • 1 tsp molasses
  • black pepper

For the thyme squash

  • 1 small red kuri squash
  • 2 tsp thyme (fresh or dried)
  • 2 tbsp olive oil

For the chicory with beetroot dip

  • 12 chicory leaves
  • 1 beetroot
  • 1 tbsp olive oil
  • 1 tbsp apple vinegar
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tbsp white almond butter

For the toasted walnuts

  • 60 g/2.1 oz walnuts

For the steamed broccoli

  • 1 broccoli

For the raw veggies

  • ยฝ red cabbage (or other raw vegetables)

For the almond/dill dressing

  • 5 tbsp white almond butter
  • 2 tbsp apple vinegar
  • 1 tsp dill

Directions:

  1. Preheat the oven to 200C/392F. Peel the red kuri squash roughly and cut it into 10 cm long strips. Turn them in 2 tbsp olive oil, 2 tsp thyme and 1 tsp salt. Spread them in a gratin dish and bake them in the oven for about 30 minutes.
  2. Rinse the quinoa in a sieve. Cook it with the triple amount of water. The cooking time is about 15 minutes. Leave it covered for another 10 minutes. Add 1 tsp of salt.
  3. Clean the mushrooms with a kitchen paper. Cut them into slices. Chop the onion and fry it in olive oil. Add the mushrooms and fry them a few minutes before adding the soy sauce and the molasses. Season with salt and pepper.
  4. Peel the beetroot and cut it into thin slices. Put only a little water in a small pot and steam the beetroot on medium heat. Then add the olive oil, the apple vinegar, the coriander, the cumin, the almond butter and a pinch of salt. Blend it all together and fill the chicory leaves with the resulting dip.
  5. Cut the broccoli and stew it in a small covered pot, also with only a little water and on medium heat, with a pinch of salt.
  6. Roast the walnuts in a frying pan over medium heat.
  7. Cut the red cabbage or other raw vegetables.
  8. For the dressing, blend the almond butter, 50 ml of water, the apple vinegar and a pinch of salt. Add the dill.
  9. Arrange all the prepared foods in bowls. Put the dressing into small bowls, which you place in the big ones.

Download the PDF Recipe

I hope you like the recipe and got a bit inspired. Be creative and eat more bowls! And enjoy the beautiful autumn!๐Ÿ˜Š

Kind regards

Lisa

P.S. If you like the recipe, please like it and share it on social media. Thank you!

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