Fall vegetables like sweet potatoes, Brussels sprouts and kale shine bright in this simple bowl of super-food goodness.
Autumn Nourish Bowls with Brussels Sprouts + Sweet Potatoes
Prep time:
Cook time:
Total time:
Serves: 4
Recipe Modified from: ohmyveggies
Ingredients
- 1 cup uncooked quinoa, rinsed well
- 1 medium sweet potato, scrubbed and diced into ¼-inch chunks
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil, divided
- 1 cup cooked chickpeas
- 3 cups kale, tough stems removed and leaves torn into bite-sized pieces
- Salt and pepper to taste
- For the dressing:
- ¼ cup tahini
- 2 tablespoons rice wine vinegar
- 2 teaspoons mellow white miso
- 2 teaspoons Sans J gluten free soy sauce
- 2 teaspoons pure maple syrup
- Pinch of crushed red pepper flakes
- ¼ cup water
Instructions
- Preheat the oven to 425°F.
- Add 2 cups of water to a medium saucepan and place it over high heat. Stir in the quinoa and bring to a boil. Cover, reduce heat to low and cook until the quinoa has absorbed all of the liquid and can easily be fluffed with a fork, 15-20 minutes. Set aside.
- Place the sweet potatoes and Brussels sprouts in a large bowl. Drizzle with 1 tablespoon olive oil and toss until coated. Spread the vegetables on a large rimmed baking sheet, then add the chickpeas. Bake, stirring halfway through cooking, until the veggies are lightly browned and the sweet potato is fork-tender, 15-20 minutes.
- Place the kale in a large bowl and toss with the remaining 1 tablespoon of oil. Add the kale to the roasted vegetables, and add salt and pepper to taste. Return the baking sheet to the oven, cooking until the kale leaves crisp up a bit, 5-7 minutes more.
- While veggies roast, make the dressing. Add all of the dressing ingredients to a small bowl and whisk until smooth, or use an immersion blender or food processor to blend. Taste and adjust seasonings if desired.
- Set out four medium bowls and divide the quinoa between each. Top each bowl with an equal amount of the veggies. Drizzle with the dressing and serve.
Photo Credit: ohmyveggies