Autumn Harvest Bowl with Chermoula Trout

This time of year we crave warming, comforting foods and that means lots of roasted veggies in this chermoula harvest bowl! This harvest bowl is our version of a buddha bowl or power bowl that’s designed for the colder times of the year.  Instead of a salad with fresh veggies, we use warm roasted root veggies to keep the body warm and nourished.

Chermoula is an herb based sauce that’s used as a marinade or chutney in North African cooking, such as Moroccan and Tunisian cuisines.  There are many variations of chermoula and we’ve kept ours really simple. If you prefer some heat, you could always add chili pepper or cayenne to spice things up.

Harvest Bowl with Chermoula Trout

For roasting:
3 beets, peeled and cut in wedges
1 delicata squash, cut in half moons
1 lb brussels sprouts, trimmed

To season the brussels sprouts before roasting:
2 tsp dijon mustard
2 tsp maple syrup
2 Tbsp avocado oil

Chermoula:
½  tsp ground cumin
½  cup chopped parsley
½  cup chopped cilantro
1 small garlic clove, minced
Zest and juice of ½ a lemon
Pinch of sea salt, to taste
¼  cup extra virgin olive oil

Fish:
2 servings of smoked trout

Additional Components:
2 cups of cooked brown rice
handful broccoli sprouts (or other type of micro greens)

 

    1. Preheat oven to 375. Line baking dish with parchment paper.

    2. Cut the delicata squash in half lengthwise, remove seeds, and then slice each half into thin half moons (leaving the skin on).

    3. Trim the brussels sprouts and cut in halves.

    4. Peel the beets and cut into wedges.

    5. Spread the veggies out in different sections of the baking sheet (you can use more than one baking dish if needed).

    6. Mix together the dijon mustard, maple syrup and avocado oil to season the brussels sprouts.

    7. Season the brussels sprouts with the marinade, tossing them with the mixture.

    8. Rub the squash and beets with avocado oil, sea salt and pepper.

    9. Roast the veggies for around 25-30 minutes  (the brussels sprouts might need to come out before the others and the beets might need more time). You’ll want the squash to get lightly brown and crisp on edges.

    10. Meanwhile, make the chermoula. In a food processor, combine all of the ingredients, and process until smooth. If you have no food processor, chop the herbs finely by hand.  Mix the ingredients together and taste, you can always add more lemon if you like!

    11. Place brown rice at the bottom of two large bowls.  Serve the roasted veggies over top.  Add a serving of smoked trout to each bowl and drizzle the chermoula over top.  Finish off with a large handful of broccoli sprouts or other type of microgreens that you like.  Enjoy!

1 Comment
  • Roasted Cauliflower Brussels Sprouts Salad - Living Kitchen Wellness
    Posted at 16:10h, 20 November Reply

    […] This cauliflower Brussels sprouts salad is made for autumn!  It’s the perfect combination of fall flavours: roasted cauliflower and Brussels sprouts, with sweet tart cranberries and toasty pumpkin seeds.  Brussels sprouts are one of our favourite vegetables because of their delicious flavour once roasted and caramelized, but also because of their health benefits!   Here’s another one of our fall recipes with Brussels sprouts. […]

Post A Comment