These farmers’ market bowls feature roasted vegetables, warm whole grains, chickpeas and a creamy yogurt-based green goddess sauce. It’s a healthy, hearty vegetarian dinner option that is very flexible
Ingredient:
1 acorn squash, halved lengthwise, seeded and sliced into ½” thick half-moons
½ pound Brussels sprouts, trimmed and halved
1 bunch heirloom carrots with greens (about ¾ pound), scrubbed and halved lengthwise (leaving just 1-inch of greens attached)
Be an Author
