Autumn Nourish Bowl I

Bowls are back! (Did they every leave?) I dub bowls as "kitchen sink cooking". Autumn has arrived and let's take all the goodness the season has to offer and throw it in a bowl- whip up a tasty dressing and viola! Instant deliciousness that is interesting and nutritious!








  • cubed and roasted butternut squash
  • cooked black bean pasta, cooked per package instructions
  • seared asparagus
  • roasted Brussels sprouts
  • pre-cooked edamame
  • cooked and roasted chickpeas
  • brown rice, cooked per package instructions
  • kale sprouts to garnish


  • 1/4 cup tahini paste
  • 2 teaspoons miso paste
  • juice of 1/2 lemon
  • 2 dates (de-pitted)
  • pinch of red pepper flakes


You will have more ingredients than you need for one bowl; this recipe will make 3-4 servings - depending upon the size of your bowl of course.

Preheat oven to 375-degrees F.

To save time, I purchased the pre-cut butternut squash and tossed that with the Brussels (slice of rough stem and cut in half) in a large bowl with a quick spray of olive oil and a pinch of salt. Transfer that to a parchment paper lined baking tray and cook for 35 minutes.

Cut the rough ends of the asparagus off and chop remaining stalks into three pieces. Heat up a skillet to medium heat and begin dry saute the vegetable. Stir often, if it begins to stick, add just a tablespoon of water or vegetable broth and get things moving again. Cook only until bright green, you want to keep some of that crunch.

Using a 14 oz. can of chickpeas, drain and rinse the beans. Heat a skillet to high heat and begin to roast. Shake pan often until they begin to blacked a bit

For the dressing, blend all ingredients until creamy. The consistency of the dressing will be up to you, add just a little water for a thicker dip-like dressing, or thin it down by adding more water.

I scooped in some brown rice first and then lined the bowl with the rest of the ingredients.

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