Fall Nourish Bowl

Fall Nourish Bowl

recipe contributed by Megan Roosevelt, RD Healthy Grocery Girl


2 Hilary's Fiesta Black Bean Burger
2 small potatoes
2 cups brussels sprouts
2 cups cauliflower florets
1/2 small kabocha squash
1 (15 oz) can chickpeas
2 T extra virgin olive oil
salt and pepper to taste




1.) Preheat the oven to 400° Fahrenheit.

2.) Drain and rinse the chickpeas then prepare the vegetables; scrub and chop the sweet potato, rinse and slice brussels sprouts in half, rinse cauliflower florets. Scrub the outside of the squash and scoop out seeds from one half, then slice into 1/2 thick slices.

3.) Coat the vegetables with olive oil and lay out on a backing sheet with a pinch of salt and pepper. Then toss the chickpeas with olive oil and place on a separate baking sheet with a pinch of salt and pepper.

4.) Place the vegetables and chickpeas in the oven and roast for 25-30 minutes, flipping once.

5.) Add the Hilary's veggie burger to the baking sheet in the oven and cook for 10 minutes, then flip and cook for another 10 minutes.

6.) Once everything is cooked, add to a bowl with a squeeze of lemon juice and if you'd like, a drizzle of your favorite dressing, and enjoy!