Autumn Root Veggie Bowl With Turmeric Ginger Sauce

The flavours of fall harvest and warm spices all come together for this hearty veggie bowl, ready in 40 minutes!


Serves 3

Prep Time: 10 Minutes

Cook Time: 30 Minutes


  • 1 cup dry quinoa
  • Pumpkin seeds for garnish

Roasted Veggies

  • 2 medium yellow potatoes, diced into small chunks
  • 2 medium beets, diced into small chunks
  • 1 large sweet potato, diced into small chunks
  • 1 medium carrot, sliced into thin pieces
  • 1/2 cup vegetable broth
  • 1/2 cup fresh herbs, such as sage, rosemary, and thyme (optional)
  • 3/4 tsp salt
  • 1/2 tsp pepper

Roasted Chickpeas

  • 1 14oz can chickpeas
  • 1 tbsp maple syrup
  • 1 tsp turmeric
  • 1/2 tsp salt
  • 1/4 tsp pepper

Turmeric Ginger Sauce

  • 3/4 cup cashews
  • 3/4 cup water
  • 1 tbsp maple syrup
  • 1 tbsp fresh ginger (i just use a large chunk about the size of a tbsp)
  • 2 tsp turmeric powder
  • salt and pepper to taste



  1. Preheat your oven to 450 degrees F and line a baking sheet with parchment paper. Set aside.
  2. In a large bowl combine all of the veggies, broth, herbs (if available), salt, and pepper and toss until all of the veggies are coated. Pour the veggies onto the parchment lined tray and spread out evenly. Bake for 30 minutes.
  3. While the veggies are baking, line another small pan with parchment. Drain and rinse a can of chickpeas. Combine the chickpeas, turmeric, salt, pepper, and maple syrup in a small bowl. Toss to coat evenly. Pour the chickpeas onto the small pan and place it in the oven to bake for the remaining time.
  4. Boil 1 cup of quinoa according to package directions. Set aside.
  5. Make your sauce by blending all of the sauce ingredients together in a high powered blender until smooth. Adjust seasonings to taste.
  6. When the veggies and chickpeas are done, remove them from the oven. Add the quinoa, veggies, and chickpeas into a bowl. Drizzle with sauce and garnish with pumpkin seeds. Enjoy!




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