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Cozy Autumn Crockpot Veggie Delight for Fall Comfort

Cozy Autumn Crockpot Veggie Delight: Simple Fall Comfort Meal

Cozy Autumn Crockpot Veggie Delight for Fall Comfort: A hearty, nutritious meal perfect for busy weeks or gatherings.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 bowls
Course: Comfort Foods
Cuisine: Vegetarian
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Vegetables
  • 2 cups Sweet Potatoes Substitution: Yams can be used.
  • 2 cups Carrots Substitution: Parsnips for a slightly different flavor.
  • 1 cup Celery Substitution: Fennel for a unique twist.
  • 1 cup Onion Substitution: Shallots for a milder taste.
  • 1 cup Zucchini Substitution: Yellow squash for similar texture.
  • 1 cup Red Bell Pepper Note: Any color bell pepper can be used.
  • 2 cups Butternut Squash Substitution: Acorn squash for a different flavor profile.
  • 1 can Chickpeas Substitution: Other beans like kidney beans for variation.
  • 2 cups Fresh Spinach or Kale Substitute: Swiss chard for a similar leafy green.
Cooking Base
  • 4 cups Vegetable Broth Note: Use low-sodium broth if preferred.
  • 1 can Diced Tomatoes Can use fresh tomatoes instead.
Seasoning
  • 1 teaspoon Dried Thyme Substitute with rosemary for a different herbal note.
  • 1 teaspoon Smoked Paprika Substitute with regular paprika, though flavor will differ.
  • 1 teaspoon Ground Cumin Note: Can omit if not available.
  • to taste Salt
  • to taste Pepper
Cooking
  • 2 tablespoons Olive Oil Substitution: Avocado oil for high-heat cooking.
  • to taste Fresh Parsley Substitute: Chives for a milder garnishing option.

Equipment

  • Crockpot
  • Skillet
  • knife
  • cutting board

Method
 

Steps
  1. Prepare Vegetables: Start by peeling and chopping the sweet potatoes, carrots, celery, onion, zucchini, and butternut squash into even pieces.
  2. Sauté Aromatics: In a skillet, warm the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent, then add the minced garlic and cook for another minute until fragrant.
  3. Layer Ingredients in Crockpot: Transfer the sweet potatoes, carrots, celery, zucchini, red bell pepper, and butternut squash into your crockpot. Top with the chickpeas.
  4. Add Liquids and Spices: Pour in the vegetable broth and diced tomatoes. Sprinkle in thyme, smoked paprika, cumin, salt, and pepper; stir to combine.
  5. Cook: Cover the crockpot, setting it to low for 6-8 hours or high for 3-4 hours until veggies are tender.
  6. Incorporate Greens: About 30 minutes before serving, toss in the spinach or kale and stir gently until wilted.
  7. Serve: Ladle the veggie delight into bowls. Garnish with fresh parsley if desired, and enjoy with crusty bread.

Nutrition

Serving: 1bowlCalories: 220kcalCarbohydrates: 38gProtein: 9gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 400mgPotassium: 500mgFiber: 10gSugar: 4gVitamin A: 7000IUVitamin C: 30mgCalcium: 60mgIron: 3mg

Notes

Optional: Add a splash of lemon juice before serving for a bright kick.

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