Fall Harvest Vegetable Bowls
Ingredients
- 2 sweet potatoes or squash
- 2 cups Brussels sprouts
- 1 kale bunch
- 1 cup quinoa
- 1 apple
- 1/2 cup sliced almonds
- 1 tube of goat cheese
Spices and seasoning
- 1 teaspoon cumin
- 1 teaspoon sea salt
- 1 teaspoon pepper
- 1/2 teaspoon cinnamon
- 1/2 teaspoon chili flakes
Dressing
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
Preparation
Preheat the oven to 425 degrees.
Peel or scrub the sweet potatoes, cut them into cubes, and toss with oil and seasoning.
Spread the sweet potatoes on a large baking sheet with parchment paper and bake for 30 minutes.
Trim and slice the Brussels sprouts lengthwise and toss with oil, salt, and pepper.
Roast the Brussels sprouts for 25 minutes.
Cook the quinoa according to package instructions.
Toast the almonds in a frying pan for 60 seconds until they start to slightly turn brown.
Wash and chop the kale and massage with salt and a drizzle of oil until soft.
Slice the apple and whisk together the dressing.
Assemble the bowls with kale, quinoa, roasted vegetables, sliced apple, toasted almonds, goat cheese, and dressing, or leave the dressing out until ready to serve.
Tips
This dish is perfect for meal prep and can be prepared in advance to enjoy throughout the week.
