I made this bowl hoping it’s an “over here!” sign for the fall weather to begin. I mean it’s half way through October and it’s in the 90’s… come on. I roasted some butternut squash, brussel sprouts, chickpeas, tomatoes, and served them over lettuce and brown rice. I was going to make my usual BBQ mustard dressing, and then I thought I would change it up and make a bright, fresh avocado dressing. After a lot of trial I got something I was happy with. This was a delicious way to welcome fall and also have a bit of summer with the creamy avocado sauce.

Autumn Butternut Squash Bowl

Makes 4

1 bag of diced butternut squash

2 cups grape tomatoes, halved

1 can chickpeas, drained and rinsed

1 bunch brussel sprouts, cleaned and halved

4 cups cooked brown rice

3 cups lettuce of choice

Salt and pepper to taste

Avocado Herb Dressing

1 ripe avocado

Juice of one lemon

1/4 cup water

1 tsp onion powder

1/2 tsp garlic powder

1-2 tsp dried dill

1 tsp agave nectar

Splash of vegan Worcestershire

1 tbsp apple cider vinegar

Salt and pepper to taste

Blend to make a creamy dressing.

1. Preheat oven to 400*. Prepare veggies and put the chickpeas and brussel sprouts on one parchment lined pan and the squash and tomatoes on another.

2. Sprinkle all with salt and pepper and add the chickpea sheet in the oven. Bake for 20 minutes.

3. After 20 minutes, add the other tray of veggies to cook another 15-20 minutes.

4. Make the dressing and have rice cooked.

5. In each bowl, add a handful of lettuce and some scoops of rice. Add the chickpeas and veggies on top.

6. Add dressing on top and combine.