Autumn Nourish Bowls with Brussels Sprouts + Sweet Potatoes

Name: Autumn Nourish Bowls with Brussels Sprouts + Sweet Potatoes
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 bowls
Ingredients: 1 cup uncooked quinoa; 1 medium sweet potato; 1 pound Brussels sprouts; 2 tablespoons olive oil; 1 cup cooked chickpeas; 3 cups kale; salt and pepper to taste; ¼ cup Tahini; 2 tablespoons rice wine vinegar; 2 teaspoons mellow white miso; 2 teaspoons Tamari or low-sodium soy sauce; 2 teaspoons maple syrup; Pinch crushed red pepper flakes; ¼ cup water

User Reviews

5.0

6 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings
4 bowls
Calories
515 kcal
Course
Side Dish, Main Course
Cuisine
American

Autumn Nourish Bowls with Brussels Sprouts + Sweet Potatoes

Omar Parker

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Fall vegetables like sweet potatoes, Brussels sprouts and kale shine bright in this simple bowl of super-food goodness.

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Ingredients

Servings

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 Tamari or low-sodium soy sauce
2 teaspoons maple syrup
Pinch crushed red pepper flakes
¼ cup water

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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.

Nutrition Information

Show Details

Calories 515kcal (26%) Carbohydrates 71g (24%) Protein 20g (40%) Fat 20g (31%) Saturated Fat 3g (15%) Polyunsaturated Fat 7g Monounsaturated Fat 9g Sodium 370mg (15%) Potassium 1326mg (38%) Fiber 13g (52%) Sugar 9g (18%) Vitamin A 13920IU (278%) Vitamin C 159mg (177%) Calcium 208mg (21%) Iron 7mg (39%)

Nutrition Facts

Serving: 4bowls

Amount Per Serving

Calories 515 kcal

% Daily Value*

Calories	515kcal	26%
Carbohydrates	71g	24%
Protein	20g	40%
Fat	20g	31%
Saturated Fat	3g	15%
Polyunsaturated Fat	7g	41%
Monounsaturated Fat	9g	45%
Sodium	370mg	15%
Potassium	1326mg	28%
Fiber	13g	52%
Sugar	9g	18%
Vitamin A	13920IU	278%
Vitamin C	159mg	177%
Calcium	208mg	21%
Iron	7mg	39%