Vegan Buddha Bowl
I feel like a hero when I eat this delightful vegan buddha bowl with eggplants, peppers, zucchini, tomatoes, asparagus, and butternut squash. What's great about this bowl? It is super healthy (but also super yum), it packs in tons of veggies, and combines everything with a delicious mustard sauce (yes to whole mustard!). I've made this a few times for lunch during the workweek and I feel full of energy when I go back to my desk.
The best thing about this dish, other than feeling like the jolly green giant after you eat it, is that it's incredibly flexible. You can sub in and out any of your favorite vegetables - the roasting method and dressing will work on almost anything!
I was initially hesitant about the butternut squash - it seems so tedious to peel and cut. Once, I found it in a little container, already cut and prepped by the supermarket (oh what a glorious day!) But, for all the other days, here's a great tutorial on prepping butternut squash (um, also, I have that same santoku knife she has - it's here in my store - and it's ah-may-zing. Seriously.)
So, if you've got the time and willingness to prep the squash, I say go for it! If not, why not chop up a couple red onions and roast those instead?