Thanksgiving has always been one of my favorite holidays. Aside from the (amazing!) food, it’s the feeling the holiday gives and the people you share it with that I love the most.
Each year, I always get so excited to create new recipes to enjoy with my family, and thought this year it would be fun to incorporate something I do on a daily basis: eat nourish bowls!!!
A nourish bowl typically starts with a base of dark leafy greens that is then topped with a protein, complex carbohydrate, healthy fat, and of course as many veggies as your heart desires! You can make it completely raw, use only roasted veggies, or a mix of both. Anything goes, which is what makes it my go-to meal (you can read more about nourish bowls and find the recipe for my favorite combination here). So why not make it Thanksgiving worthy, right?
These Vegan Thanksgiving Nourish Bowls are what harvest holiday dreams are made of. Creamy mashed potatoes with the most delicious mushroom gravy, my favorite fall combination of roasted vegetables, acorn squash that is cooked with coconut oil, sea salt and pure maple syrup for a touch of sweetness, and all topped with toasted pecans and a spoonful of cranberry sauce.
So there you have it! All of the things that make these holiday bowls full of delicious nourishment!
Vegan Thanksgiving Nourish Bowls
(Makes 2 Servings)
1 small acorn squash, halved long
2 tsp coconut oil, divided
1 tsp pure maple syrup, divided
sprinkle of sea salt
2 cups broccoli florets
2 cups cauliflower florets
2 cups brussels sprouts, halved
2 medium carrots, cut lengthwise
drizzle of EVOO
pinch of sea salt
3 medium-sized potatoes
2 Tbs unsweetened original hemp milk (or similar non-dairy milk)
1-2 Tbs coconut oil
1 Tbs nutritional yeast
1/2 tsp sea salt
1/4 tsp black pepper
1/4 tsp onion powder
1/4 tsp garlic powder
drizzle of extra virgin olive oil (about 1 Tbs)
2-3 cloves garlic, minced
1 small onion, chopped
1 container mushrooms, sliced
1 cup vegetable broth
2 Tbs gluten-free all purpose flour
1 Tbs nutritional yeast
1/2 tsp dried thyme
pinch of sea salt and black pepper
pecans or walnuts, toasted or simply chopped
Acorn Squash + Roasted Vegetables:
- Preheat oven to 400 degrees and line a baking tray with parchment paper.
- Cut acorn squash lengthwise and scoop out the seeds and pulp with a spoon. Discard seeds or save to roast later!
- Place squash cut-side up on parchment lined baking tray. Add 1 tsp of coconut oil and 1/2 tsp of maple syrup to each, then sprinkle with sea salt.
- Bake for 45 minutes or until fork tender.
- Add chopped broccoli, cauliflower, carrots, and brussels sprouts to a large mixing bowl and drizzle with EVOO and a pinch of sea salt. Toss using your hands then spread out the vegetables evenly on a baking tray.
- Vegetables can be cooked with the acorn squash if your oven has room, otherwise, wait for the squash to be done and cook the vegetable mixture separately for 30-35 minutes.
- While the vegetables are cooking, peel and cube potatoes then add them to a sauce pot and cover with water. Bring water to a boil and cook the potatoes until fork tender (about 20 minutes).
- Once the potatoes are cooked, strain them well, then place back in the pot. Mash with a potato masher or fork, then add the remaining ingredients (hemp milk, coconut oil, nutritional yeast, sea salt, black pepper, onion powder and garlic powder) and mix with a spoon or hand mixer until potatoes are creamy.
- Begin making the gravy after you place the potatoes in water to boil.
- Heat olive oil in a skillet over medium-low heat, then add minced garlic and chopped onion and sauté for about 5 minutes.
- Add sliced mushrooms and sauté for another 10-12 minutes, or until mushrooms are soft and brown, stirring as necessary.
- Now stir in the flour and spices: gluten-free flour blend, nutritional yeast, thyme, and salt and pepper.
- Next, slowly whisk in the vegetable broth and reduce heat to a simmer until desired thickness is reached. Another 5 or so minutes. If you want the gravy to be thicker, add more flour, or if you would like it to be thinner, add more broth.
- Assemble bowls (I think pasta/soup size works best) by placing an even amount of roasted vegetables in each. Add one half of the squash to the bowls, and a scoop of mashed potatoes. Top with mushroom gravy and a spoonful or two of cranberry sauce. Pecans or walnuts are also a great addition! Simply chop and scatter a few on top of each bowl. Or, if you would like to lightly toast the nuts, chop and then place them in the oven at 300 degrees on a baking tray for about 10 minutes before adding to the bowls.
- Feast and be grateful!
I hope that everyone has a wonderful Thanksgiving spent around a table full of good food, but most importantly, family and friends.