Roasted Fall Vegetable Bowl

Ingredients

• • 2 cups / 500ml cooked wild and brown rice blend
  • 1/4 cup / 60ml (55g) chopped maca-maple cashews

• Sweet Maple Roasted Vegetables:

• • 1 cup / 250ml (135g) sliced sweet potato
  • 1 cup / 250ml (170g) sliced kabocha squash
  • 1 cup / 250ml (135g - approx. 2) parsnips, cut into large pieces
  • 2 tbsp / 30ml maple syrup
  • 1 1/2 tbsp / 22.5ml olive oil
  • 3/4 tsp / 3.75ml Turmeric Twist Daily Blend seasoning
  • salt, to taste

• Savoury Roasted Vegetables:

• • 1 cup / 250ml (120g - approx. 7) halved Brussels sprouts
  • 1 cup / 250ml (110g) broccoli florets
  • 1 cup / 250 ml (110g - approx. 2) carrots, cut into large pieces
  • 1 1/2 cups / 375ml (110g - approx. 7) halved mushrooms
  • 2 tbsp / 30ml Herbs de Provence oil
  • 1 tsp / 5ml Italian seasoning
  • salt, to taste
  • black pepper, to taste

• Vegan Herb Gravy:

• • 2 tbsp / 30ml  Herbs de Provence oil
  • 3 tbsp / 45ml unbleached all-purpose flour
  • 1 tsp / 5 ml Italian seasoning
  • 3 tbsp / 45ml nutritional yeast
  • 1 tbsp / 15 ml soy sauce
  • 2 cups / 500ml prepared vegetable broth