3 Recipes to Embrace Winter Veggies

We are over half way through the winter season here in Nova Scotia and although our regular vegetables may not be at their prime at the Farmers’ Markets, the good news is there are great options for cold weather vegetables.  These produce options will add colour to your winter blues and are versatile enough for a number of flavourful dishes.

Not sure what’s in season besides potatoes? Click here for a quick guide to local produce you can cook with this winter.

Now that you know what’s available to you this season, what can you do with them? We compiled three recipes for bowls that embrace winter veggies that will surely warm you up for the remainder of the season.

Slow Cooker Moroccan Sweet Potato Lentil Soup

Source: www.littlespicejar.com

Spice up your life with a Moroccan Sweet Potato Lentil Soup. Packed with flavour and essential winter vegetables to enjoy, this recipe is perfect for those looking to come home to an already prepared supper fresh out of the slow cooker.

Serves 6-8,  Cook Time: 6 hours



  • 2 1/2 cups baby spinach
  • 1 cup carrots
  • 1 cup celery
  • 6 cloves garlic
  • 1 1/2 cups green or brown lentils
  • 1/4 cup lemon juice
  • 1 cup onions
  • 1 red bell pepper
  • 1 lb sweet potatoes

Canned Goods

  • 6 cups chicken or vegetable broth, low sodium

Baking & Spices

  • 1 tsp Curry powder
  • 1/8 tsp Nutmeg, ground
  • 1/2 tsp Paprika, smoked
  • 1 1/2 tsp Coriander and cumin, powder

    Click here to review the full recipe

Meatless Monday Butternut Squash Chilli

Source: www.savorytooth.com

Looking for a vegetable-based protein alternative to the classic beef chilli?  This butternut squash chilli is not only quick and easy to prepare, but it’s also a great way to incorporate winter favourites like butternut squash into your diet.Serves 5,  Cook Time: 1 hour



  • 2 pounds butternut squash peeled and diced into 1/2-inch chunks
  • 28 ounce can diced tomatoes
  • 1 yellow bell pepper diced
  • 2 chipotle peppers in adobo chopped

Canned Goods

  • 15 ounce can black beans drained
  • 15 ounce can pinto beans drained
  • 1.5 cups vegetable broth plus 2 tablespoons for sautéing


  • 1 cup cooked quinoa
  • 1 yellow bell pepper diced

Baking and Spices

  • 5 garlic cloves minced
  • 1.5 teaspoons paprika
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • cilantro for garnish

Click here to review the full recipe

Winter Buddha Bowl with a Twist

Source: www.theawesomegreen.com

A new play on Taco Tuesday, where you and your family can completely customize your bowls and there is no wrong way to make it!  Thanks to The Awesome Green, we found a colourful and fun take on a winter Buddha Bowl that blends together winter vegetables and fruits, creating a sweet and savoury dish.

Serves 2-3, Cook Time 30 Minutes


  • 1/2 Avocado
  • 2 cups Baby spinach
  • 1/2 Broccoli head, small
  • 1/2 Butternut squash, medium
  • 1 cup Chickpeas, cooked
  • 1 Garlic clove
  • 1 small bunch Parsley
  • 1/2 Pink grapefruit, slices
  • 1/2 Pomegranate, seeds only
  • 1 Red onion, small


  • 2 tbsp plain greek yogurt (can substitute for soy or coconut yogurt)

Canned Goods

  • 2 tbsp Sauerkraut* this is a great source of probiotics


  • 2 tsp Dijon
  • 2 tbsp Lime juice, fresh
  • 1 tsp Maple syrup

Pasta & Grains

  • 1/3 cup brown rice or, quinoa

Baking & Spices

  • 1 Black pepper, Freshly ground
  • 1/4 tsp salt
  • 1 tsp Turmeric
  • 1 tbsp Apple cider vinegar
  • 2 tsp Coconut oil
  • 1 tsp Cumin
  • 2 tbsp Water
  • 1/4 cup Walnuts (optional)

Click here to review the full recipe.

Did these recipes inspire you to embrace winter produce in a new way? Find even more recipes on our Winter Vegetable Recipes board.