Roasted Veggie Thanksgiving Bowls with Savory Gravy
A vegan-friendly deconstructed Thanksgiving meal featuring roasted sweet potatoes, chickpeas, and Brussels sprouts with spiced notes, paired with creamy mashed potatoes, tart cranberry sauce, and rich nutritional yeast gravy. Perfect for using up holiday leftovers or creating a satisfying plant-based feast. This version layers vegetables for textural contrast and builds umami depth through soy sauce and nutritional yeast rather than traditional meat-based gravy, making it ideal for mixed-diet tables.
Ingredients
- 4 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground white pepper
- ¼ teaspoon ground cumin
- 1 sweet potato, cubed
- 15 ½ ounce canned chickpeas, drained
- 1 cup Brussels sprouts, trimmed and halved
- 1 carrot, sliced or cut into chunks
- 1 teaspoon honey
- 1 cup mashed potatoes, prepared or leftover
- ½ cup cranberry sauce
- 1 tablespoon oil
- 2 tablespoon onion, diced
- 1 clove garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon nutritional yeast
- 2 tablespoon all-purpose flourcornstarch1:1gluten-freegluten-free
thickens gravy without grain texture
- 1 cup low-sodium vegetable broth
Instructions
- 1
Whisk together olive oil, salt, cinnamon, white pepper, and cumin.
- 2
Toss sweet potato in oil mixture using a slotted spoon, then arrange on parchment-lined baking sheet.
- 3
Coat chickpeas in remaining oil mixture and add to baking sheet.
- 4
Add Brussels sprouts and carrot to sheet, season with extra salt, and drizzle honey over carrots.
- 5
Roast until vegetables are fork tender.
- 6
Heat oil in saucepan over medium heat, add onion and garlic, cook until translucent.
- 7
Stir in soy sauce, nutritional yeast, and flour until combined.
- 8
Slowly pour in vegetable broth while stirring constantly, bring to simmer, and cook until desired thickness.
- 9
Heat mashed potatoes in microwave before vegetables finish roasting.
- 10
Divide mashed potatoes among serving bowls, top with roasted vegetables, add more potatoes if desired.
- 11
Top with cranberry sauce dollop and drizzle with gravy, serve warm.
Tips
Prepare vegetables and mashed potatoes ahead, then simply roast and assemble on serving day for quick holiday meals.
Customize gravy thickness to preference: thinner for drizzling, thicker for spooning over vegetables.
Layer hot roasted vegetables on warm mashed potatoes to maintain temperature throughout the meal.
Good to Know
Refrigerate roasted vegetables and gravy separately up to 4 days. Reheat gently with splash of broth to restore sauce consistency.
Roast vegetables and make gravy up to 2 days ahead. Prepare mashed potatoes and cranberry sauce the day before. Assemble bowls to order just before serving.
Serve in individual bowls at the table for guest customization. Offer extra gravy on the side. Pairs with simple green salad or roasted greens.
Common Mistakes
Do not skip draining chickpeas to avoid soggy texture and excess liquid on baking sheet.
Stir gravy continuously while adding broth to avoid lumps and ensure smooth consistency.
Do not overfill bowls to avoid potatoes sliding off vegetables during plating.
Substitutions
Vegan Options
Gluten-Free Swaps
General Alternatives
FAQ
Can I prepare this completely ahead for Thanksgiving dinner?
Yes. Roast vegetables and make gravy up to 2 days before. Warm all components separately just before serving and assemble to order for best temperature and texture.
What if I do not have nutritional yeast for the gravy?
Use miso paste at half the amount for deeper umami, or omit and add extra soy sauce plus a pinch of smoked paprika for complexity. Gravy will be thinner but still flavorful.
How long can I keep assembled bowls?
Assemble just before eating for best results. Leftovers store covered up to 3 days refrigerated but texture degrades as potatoes absorb gravy and vegetables soften further.