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Home » Dinner » Bourbon Roasted Delicata Comfort Bowls

Bourbon Roasted Delicata Comfort Bowls

Last Updated October 5, 2017. Originally Posted December 5, 2014 By Kristina Sloggett 23 Comments

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Bourbon Roasted Delicata Comfort Bowls – stuffed with greens and so much flavor, you will crave these all year long. Pairs well with blankeys and Netflix marathons.

 

Bourbon Roasted Delicata Comfort Bowls @spabettie

Whiskey Week

One whole week of whiskey – congratulations everyone, we made it through!

I really feel like I saved the best for last with these bowls. Serious comfort bowls, but it is all good stuff, you know? I have been eating these for lunch all week.

The exact same bowl, every day. It’s that kind of lunch that I will sometimes eat early because I have been thinking about it since breakfast. I love those kind of lunches. These bowls are brightly colored and vibrantly flavored – comfort food that satisfies but does not leave you needing a nap.

Not that there’s anything wrong with naps.

Bourbon Roasted Delicata Comfort Bowls @spabettie

Bourbon Roasted Delicata Comfort Bowls

YIELD: enough for several Comfort Bowl lunches (serves four)

dairy, egg, soy and gluten free, vegan

INGREDIENTS:

2 delicata squash, scrubbed clean
3 tablespoons bourbon
3 tablespoons maple syrup
1 pound Brussels sprouts, washed
2 cloves garlic, minced
2 tablespoons olive oil
sea salt and pepper
3 leaves raw kale, stems removed (for one bowl)
1 recipe Hummus Cauliflower Mash (recipe follows)

INSTRUCTIONS:

Preheat oven to 400 degrees. Line two baking sheets with parchment paper.

Slice the delicata in half lengthwise, use a spoon to scoop away innards. Discard innards. Slice each into half rounds, lay in single layer on baking sheet. In small bowl, combine bourbon and maple syrup, brush onto squash rounds. 

Slice Brussels sprouts in half, toss into garlic – olive oil mixture. Arrange in a single layer on baking sheet.

Bake both Brussels sprouts and delicata for 35-40 minutes, turning after 20 minutes, until caramelly brown.

Assemble bowl: line bowl with kale leaves. Add cauliflower mash, roasted delicata and Brussels sprouts. ENJOY.

Hummus Cauliflower Mash

dairy, egg, soy and gluten free, vegan

INGREDIENTS:

1 large head cauliflower, greens removed
2 cloves garlic
1/2 cup hummus
3 tablespoons butter (Earth Balance soy free)
1 tablespoon nutritional yeast
sea salt and black pepper

INSTRUCTIONS:

Chop / break cauliflower into small pieces, steam with garlic cloves until soft, 20-25 minutes (I used a bamboo stacked steamer). Combine cauliflower and garlic with hummus, butter, nutritional yeast, salt and pepper. Purée in batches in high speed blender or food processor. Serve warm.

Bourbon Roasted Delicata Comfort Bowls @spabettie

Happy Friday, and CHEERS!

 

 

printable recipes:

 

Save Print
Bourbon Roasted Delicata Comfort Bowls
Author: Kristina Sloggett
Recipe type: entree
Serves: enough for several Comfort Bowl lunches (serves four)
 
dairy, egg, soy and gluten free, vegan
Ingredients
  • 2 delicata squash, scrubbed clean
  • 3 tablespoons bourbon
  • 3 tablespoons maple syrup
  • 1 pound Brussels sprouts, washed
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • sea salt and pepper
  • 3 leaves raw kale, stems removed (for one bowl)
  • 1 recipe Hummus Cauliflower Mash (recipe follows)
Instructions
  1. Preheat oven to 400 degrees. Line two baking sheets with parchment paper.
  2. Slice the delicata in half lengthwise, use a spoon to scoop away innards. Discard innards. Slice each into half rounds, lay in single layer on baking sheet. In small bowl, combine bourbon and maple syrup, brush onto squash rounds.
  3. Slice Brussels sprouts in half, toss into garlic - olive oil mixture. Arrange in a single layer on baking sheet.
  4. Bake both Brussels sprouts and delicata for 35-40 minutes, turning after 20 minutes, until caramelly brown.
  5. Assemble bowl: line bowl with kale leaves. Add cauliflower mash, roasted delicata and Brussels sprouts. ENJOY.
3.3.3077

 
Save Print
Hummus Cauliflower Mash
Author: Kristina Sloggett
Recipe type: entree, side
 
dairy, egg, soy and gluten free, vegan
Ingredients
  • 1 large head cauliflower, greens removed
  • 2 cloves garlic
  • ½ cup hummus
  • 3 tablespoons butter (Earth Balance soy free)
  • 1 tablespoon nutritional yeast
  • sea salt and black pepper
Instructions
  1. Chop / break cauliflower into small pieces, steam with garlic cloves until soft, 20-25 minutes (I used a bamboo stacked steamer).
  2. Combine cauliflower and garlic with hummus, butter, nutritional yeast, salt and pepper.
  3. Purée in batches in high speed blender or food processor. Serve warm.
3.3.3077

 

Bourbon Roasted Delicata Comfort Bowls #Vegan @spabettie

 

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Filed Under: Dinner, Gluten Free, recipes, Vegan

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Comments

  1. pam (Sidewalk Shoes) says

    February 17, 2015 at 4:56 am

    I could eat that every day too!!! I would love if you would link up with Tipsy Tuesday at Grey is the New Black!

    Reply
    • Kristina Sloggett says

      February 18, 2015 at 9:09 am

      a good daily lunch for sure! I keep meaning to come visit and link up!

      Reply
  2. Arman @ thebigmansworld says

    February 16, 2015 at 11:47 pm

    Actually screaming comfort right now. I wish I was part of your brain. You’re creativity…I have no words.

    Reply
    • Kristina Sloggett says

      February 18, 2015 at 9:21 am

      ha! thank you!! it is fun in my brain, for sure!

      Reply
  3. Marye says

    February 16, 2015 at 9:22 pm

    Yum! What a great flavor combination!

    Reply
    • Kristina Sloggett says

      February 18, 2015 at 9:22 am

      thank you Marye!

      Reply
  4. Kirsten says

    February 4, 2015 at 2:00 pm

    Kristina,
    I love meals that have me dreaming about them on a daily basis.
    [I’m currently infatuated with oatmeal and looking forward to my next bowl. I know. Strange.]
    This looks very colorful and I bet the flavor is divine. And nap-inducing 😉 .
    Thanks!

    Reply
    • Kristina Sloggett says

      February 5, 2015 at 10:14 pm

      oh, I know about looking forward to the next day’s oatmeal. I recently experimented with different cooking techniques, so we were always looking forward to the next day’s results! 🙂

      Reply
  5. Christie says

    February 4, 2015 at 6:54 am

    This would be the best lunch – healthy but sparks of indulgence.

    Reply
    • Kristina Sloggett says

      February 4, 2015 at 10:27 am

      it IS a good lunch, Christie, and yes, healthy and indulgent can coexist! 🙂

      Reply
  6. kristy @ the wicked noodle says

    February 4, 2015 at 6:23 am

    Bourbon and maple syrup is such an awesome flavor combination. I love how you’ve used it here!

    Reply
    • Kristina Sloggett says

      February 4, 2015 at 10:28 am

      don’t you just LOVE that combination? I don’t use them together nearly enough.

      Reply
  7. Blessing says

    February 4, 2015 at 1:39 am

    I love cauliflower and this special dish you’ve prepared with it is just awesome.
    Very attractive, delicious and healthy.

    Reply
    • Kristina Sloggett says

      February 4, 2015 at 10:28 am

      thank you!

      Reply
  8. Kaylin @ Enticing Healthy Eating says

    December 10, 2014 at 6:29 pm

    I love cooking with alcohol (especially bourbon! I made a whiskey bourbon apple pie this year for Thanksgiving!) but never thought of roasting squash with bourbon. Genius!

    Reply
    • Kristina says

      January 11, 2015 at 9:25 am

      wow, that pie sounds fantastic! I don;t know if I’ll ever roast squash without bourbon again… 🙂

      Reply
  9. Ann S says

    December 9, 2014 at 3:08 am

    The picture looks great, but am I missing something? The last instruction for the comfort bowl says, “Add potatoes, roasted delicata and Brussels sprouts. ENJOY.” Where are the potatoes in the recipe? Are they just mashed potatoes? Or is that the hummus cauliflower mash in the picture? Thanks.

    Reply
    • Kristina Sloggett says

      December 9, 2014 at 6:24 am

      thanks Ann – yes, the ‘potato’ is the mash – I have updated the recipe to make more sense. (I make these bowls often, and sometimes with potatoes rather than cauliflower – wrote the recipe originally that way). thank you for catching that, cheers!

      Reply
  10. Cat @ Breakfast to Bed says

    December 6, 2014 at 3:27 pm

    Lady, that’s some SERIOUS bourbon.

    we need to drink together.

    Reply
    • Kristina says

      January 11, 2015 at 9:24 am

      OKAY!!

      Reply

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welcome! I’m Kristina

I am a voracious reader and chickpea eater. also known as spabettie.

using my extensive culinary training and work in the industry, I have been creating vegan recipes for more than a decade.

at spabettie, you will find easy and appealing plant based recipes - vegan, gluten free, and full of vibrant flavor.
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