Creamy Autumn Veg Bake

This wonderfully colourful dish is a great addition to any winter warmer meal. Comfort food is rarely this easy!
5 from 1 vote
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Side Dish
Cuisine Global
Servings 4
Calories 291 kcal

Equipment

  • Baking Dish
  • Lidded Jar

Ingredients
  

  • 3 cups Butternut Squash peeled, chopped into 1/2" pieces
  • 3 Parsnip peeled, chopped into 1/2" pieces
  • 1 Sweet Potato peeled, chopped into 1/2" pieces
  • 1 Carrot peeled, chopped into 1/2" pieces
  • 1 Yellow Onion
  • 1 cup Water
  • 3/4 cup Organic Coconut Milk
  • 3 cloves Garlic minced
  • 2 tsp Nutritional Yeast
  • 1 tsp Sea Salt

Instructions
 

  • Preheat the oven to 400ºF (200ºC)
  • Add the chopped vegetables to a baking dish and toss to combine.
  • Add the remaining ingredients to a jar with a lid and shake well. Pour the mixture over the vegetables and carefully stir to incorporate.
  • Cover the baking dish and bake for 45 to 50 minutes or until the vegetables are very tender.
  • Remove from the oven and let cool slightly before serving. Enjoy!

Nutrition

Calories: 291kcalCarbohydrates: 51gProtein: 5gFat: 10gSaturated Fat: 8gSodium: 649mgPotassium: 1207mgFiber: 11gSugar: 12gVitamin A: 21726IUVitamin C: 47mgCalcium: 134mgIron: 3mg
Keyword plant-based, wfpb

Photos by Amber Asakura

Gabrielle is a Nutritional Coach, Cooking Teacher and Mama of Five. Her mission is to help and inspire women to create a life of optimal health by transitioning to a plant-based lifestyle. She currently lives in sunny Queensland, Australia with her ‘Beardo’, five skallywags and adorable rescue dog, Lolly. 

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