5.0 from 6 votes
Autumn Nourish Bowls with Brussels Sprouts + Sweet Potatoes
Fall vegetables like sweet potatoes, Brussels sprouts and kale shine bright in this simple bowl of super-food goodness.
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
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 Tamari or low-sodium soy sauce
- 2 teaspoons maple syrup
- Pinch 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.
Cup of Yum
Nutrition Information
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.