Autumn Glow Nourish Bowl
Cozy up with this vibrant nourish bowl, featuring roasted sweet potatoes, Brussels sprouts, and a creamy tahini-turmeric sauce. Packed with plant-based protein from quinoa and topped with pomegranate seeds and almonds, it's the perfect nourishing meal for cooler days. This harvest bowl celebrates the best seasonal flavors in one delicious dish.
Instructions
- 1
Line a baking tray and preheat the oven to 425°F (220°C)*.
- 2
Toss the vegetable oil (1 tbsp), sweet potatoes (3 medium), and brussels sprouts (2.5 cup) on the baking tray.
- 3
Bake for about 20 minutes. Then toss in the cloves (2 garlic) and onion (1 medium) and bake for another 20 minutes.
- 4
Meanwhile, add the quinoa (1.5 cup), water (2.25 cup), and bouillon cube (1 vegetable) to a saucepan. Cook at a simmer, partially covered for 15 - 20 minutes, or until the liquid is absorbed.
- 5
Remove from the heat, fluff with a fork, cover, and let rest for an additional 5 - 10 minutes.
- 6
Add the sauce ingredients (tahini (0.25 cup), water (0.33 cup), lemon (0.5), white miso paste (1 tsp), dijon mustard (1 tsp), agave syrup (1 tsp), ground turmeric (0.5 tsp), onion powder (0.5 tsp), ground black pepper (1 pinch)) to a bowl and whisk until smooth.
- 7
To assemble, add the fresh spinach (2 cup), quinoa (1.5 cup), and baked veggies to a bowl. Sprinkle on the unsalted roasted almonds (0.33 cup), pomegranate seeds (0.25 cup), and dried cranberries (2 tbsp). Drizzle on the sauce and enjoy!
Nutrition Facts
Per portion