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vegan autumn style veggie dish

2016-11-13
autumn style veggie dish

Anyone ever heard of Biffy Clyro? They’re a British rock band and oh my, I swear it’s like magic when you listen to them. Someone told me about them one or two years ago, and I’ve been listening to them ever since. Just wanted to mention it because I was at their concert in Luxembourg yesterday (meaning last week) and once more if you don’t know them yet, stop what you’re doing now and go listen to them on Spotify. I mean it.

Let’s talk about other stuff now, meaning…

Autumn. It’s all about… So many things. I could list so many reasons why autumn is my favorite season, but let’s focus on food for now. In food, I think of autumn in colorful veggies, spicy soups, and interesting pies. And so much more. For me, autumn is all about creating that cozy feeling only autumn days can give you. One of those things I think can give you that feeling is some nice warm, colorful veggie dish. I created this one a few days ago when I got home from school late. I was being really hungry!

This veggie dish may seem a little messed up, and that’s okay. (I may have overdone it with the pomegranate seeds though haha) I’m obsessed with sweet potatoes at the moment, so I decided to try sweet potato fries and added purple potatoes as well to bring in some more color. The ‘side dish’ mainly consists of swiss chard, apple, cherry tomatoes, nuts and pomegranate seeds. Did I mention I was being really hungry? I think I did. So I also added some avocado on my plate. Man this was so good! I gave some to my family, and they really liked it as well.

autumn veggie dish

autumn veggie dish

autumn-veggie-dishautumn veggie dish

autumn veggie dish

autumn-veggie-dish-6

Here’s the recipe:

vegan autumn style veggie dish (makes about 2 large portions)

  • 1 sweet potato
  • 4-5 purple potatoes (optional)
  • 3 tbsp olive oil
  • pinch of salt
  • 1 tsp cumin
  • 2 tsp black pepper
  • 2 tsp dried herbs of your choice
  • 1 tbsp coconut oil
  • 1 swiss chard plant
  • 10 cherry tomatoes
  • seeds of 1 pomegranate (or a bit less)
  • 1 tbsp cashews
  • 1 tbsp pecans
  • 1 small apple
  • 2 tsp black pepper
  • pinch of salt
  • 1 tsp curry powder (optional)
  1. Peal and cut the sweet potato in stripes. Do the same with the purple potatoes if you want to include them as well. You can leave them with their skin.
  2. Put the potato stripes in a baking pan and add the olive oil and the spices. Mix well with a spoon or something like that. Bake about 40 mins with 150°C.
  3. Wash and cut the swiss chard and the apple. In a frying pan, first melt the coconut oil and then add swiss chard and apple. Stir them a bit on middle heat for about 3 mins.
  4. Add the tomatoes and the nuts. Add the spices as well. Stir slowly for another 2-3 mins.
  5. Just before serving, add the pomegranate seeds.
  6. When serving, also add avocado if you like or leave it be 😉

Ready is your autumn style veggie dish, packed with amazing plant-based food!

xx, Jezebel

Jezebel
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