Low Bowl #18

 

I suspect I'll never want to give up occasionally just having a bowl of pretty, delicious things with a good sauce, even though I think it's somewhat passe by now. But Buddha bowls are kind of a vegan classic, right? Here we have green leaf lettuce, arugula, cucumber, a few little red cabbage and apple patties (recipe from Foodaciously), some basic oven roasted yellow potatoes, and garlic herb roasted veggies (recipe from Roasted Root), all with a quick ginger garlic tahini sauce (recipe from Minimalist Baker).

I didn't set out to make this, exactly, but once I knew the oven was going to be on for the cabbage patties, well, I just didn't want to have to worry about cooking on the stove. This was amazing. The cabbage patties had some chickpea flour and chia seeds for protein, plus the tahini, miso, and soy sauce in the sauce also helped (I used soy sauce instead of coconut aminos). 

Meanwhile, I haven't roasted potatoes in ages. Usually, I just make mashed potatoes. But these were pretty darn great and went well with everything else. I'm really glad the store finally had the yellow potatoes again!

I didn't have yellow squash for the roasted veggies, but otherwise made them as written, with red onion, red pepper, broccoli, carrots, and zucchini. Although I usually sauté or steam veggies, roasting really does make them much more flavorful sometimes. I think this recipe used too much oil for my liking, but that's easily fixed next time.

Although I had the idea this would be easier than other things I might do, and in a way it was, did still spend a rather long time cutting veggies and mixing things. Oh, well. Sometimes that's soothing.

This is also quite allergy-friendly. If you need to avoid soy, just make the sauce with chickpea miso and coconut aminos, or choose another sauce.

I may keep saying happy fall--but I'm really happy it is fall. So. Happy fall!