Autumn Nourish Bowls
Ingredients
The bowl
-
1
cup
uncooked quinoa
-
1
medium
sweet potato
-
1
pound
Brussels sprouts
-
2
tablespoons
olive oil
-
1
cup
cooked chickpeas
-
3
cups
kale
-
to taste
salt
-
to taste
pepper
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
-
a pinch
crushed red pepper flakes
-
¼
cup
water
Instructions
- Preheat the oven to 425°F.
- Cook the quinoa by boiling it in 2 cups of water, then reduce heat and simmer until liquid is absorbed.
- In a bowl, toss sweet potatoes and Brussels sprouts with 1 tablespoon olive oil, then spread on a baking sheet and add chickpeas.
- Bake the vegetables for 15-20 minutes, stirring halfway through, until browned and tender.
- Toss kale with the remaining olive oil and add to the baking sheet, seasoning with salt and pepper, and bake for an additional 5-7 minutes.
- Prepare the dressing by whisking all dressing ingredients together until smooth.
- Divide the cooked quinoa into four bowls, top with roasted vegetables, and drizzle with dressing.
Nutrition Facts (estimated)
Servings
4
Calories
515
Total fat
20g
Total carbohydrates
71g
Total protein
20g
Sodium
370mg
Cholesterol
0mg
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