Everyday I’m brusselin’ with this seasonal Sweet Potato and Brussels Sprout Buddha Bowl! Perfect comfort bowl for fall. Vegan, whole grain, and delicious.
Course: lunch, dinner, bowl
Keyword: vegan, whole grain, vegetarian, seasonal
1poundsweet potatoes,peeled and cut into ½ inch cubes (about 2 medium sweet potatoes)
1large red onion,sliced
4cupsof kale,shredded (about 1/2 bunch kale)
1cupraw quinoa,rinsed and drained
Maple Balsamic Dressing: (makes about 1 cup)
1/2cupextra virgin olive oil
1/2cuphigh-quality balsamic vinegar
3tablespoonspure maple syrup
Salt and pepperto taste
Preheat oven to 450 degrees F.
To make maple balsamic dressing, combine all ingredients to a small mason jar and shake until combined. Set aside.
Line a large baking sheet with foil. Place sweet potatoes and red onion on sheet and toss with 1/4 cup of the dressing. Next, place brussels sprouts onto sheet and toss with 2 tablespoons olive oil. Salt and pepper vegetables generously and toss one final time. Roast for 30 minutes, tossing halfway through. Remove from oven and lightly drizzle with more dressing.
While the vegetables cook, transfer quinoa to a medium pot, add 2 cups of water and bring to a boil. Then, cover, reduce heat to medium low and simmer until water is absorbed, about 15 minutes. When quinoa is done cooking, remove from heat.
In a small bowl, thoroughly massage kale with 1 tablespoon of dressing until kale begins to darken.
When everything is done cooking, assemble bowls. Divide quinoa among four bowls, top with roasted vegetables and massaged kale. Sprinkle with sliced almonds and drizzle with more maple balsamic dressing as desired. Mix and enjoy!