Morning made simple

Enjoy the flavors of fall with this infinitely customizable bowl. Add any seasonal veggie or plant protein you have on hand. This is a great recipe to make ahead and reheat for an easy weekday dinner. This veggie bowl works just as well with our Caramelized Onion and Yogurt Dip.


  • 1 can (15.5oz) of chickpeas, drained, rinsed
  • 1 tablespoon chili powder
  • ¼ teaspoon cumin
  • 2 cups Brussels sprouts, cut in half
  • 1 small Delicata squash, seeds removed and chopped
  • ½ cup red onion, chopped
  • 2 cups sweet potato, chopped
  • 1 bulb of garlic, discard the outside of the papery layers and cut ½ inch off the top
  • 1 sprig of rosemary
  • 1 tablespoon avocado oil
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ⅓ cup Forager Project Sour Cream
  • 4 cloves of roasted garlic, mashed
  • ½ teaspoon green onions, chopped
  • Salt and pepper to taste


  • Harvest Bowl: Preheat the oven to 425º degrees F. In a bowl, combine the chickpeas, chili powder, and cumin, then mix.
  • Line the pan with parchment paper and evenly spread the seasoned chickpeas, Brussels sprouts, Delicata squash, red onion, sweet potatoes, and garlic.
  • Remove the rosemary leaves and sprinkle them over the chickpeas. Drizzle the veggies with avocado oil, salt, and pepper. Roast for 25 minutes or until the veggies are roasted to perfection.
  • Roasted Garlic Sauce: Combine 4 cloves of mashed roasted garlic, Forager Project Sour Cream, green onions and salt & pepper together in a bowl and mix until combined.
  • Divide into a bowl and serve with the garlic sauce in a small bowl or drizzled on top of your Harvest Bowl.
Top view of a large bowl of fall vegetables with a small side bowl of garlic sauce.