Description

Fall Nourish Bowls are a vibrant and wholesome way to embrace the flavors of the season. Featuring roasted sweet potatoes, crispy Brussels sprouts, and protein-packed quinoa, this dish is both nourishing and visually appealing. Drizzled with creamy tahini dressing, each bite is a delightful mix of textures and tastes that warm your soul during chilly autumn evenings. Perfect for meal prep or cozy gatherings, these bowls are easily customizable to suit your preferences.

Ingredients

Scale

1 cup quinoa
2 cups water
2 medium sweet potatoes (cubed)
1 lb Brussels sprouts (halved)
1 can chickpeas (15 oz, drained and rinsed)
4 cups kale (torn into pieces)
3 tbsp olive oil
1/4 cup tahini
Juice of 1 lemon
1 garlic clove (minced)
Salt and pepper to taste

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Instructions

Prepare quinoa by rinsing under cold water, then combine with water in a pot. Bring to a boil, reduce heat, and simmer for 15 minutes until water is absorbed.
Preheat oven to 425°F (220°C). Toss sweet potatoes and Brussels sprouts with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until golden brown.
On a separate baking sheet, toss chickpeas with olive oil, cumin, paprika, salt; roast for about 20 minutes until crispy.
In a bowl, massage kale with olive oil and salt until tender.
For the dressing, whisk tahini with lemon juice, minced garlic, salt, and enough water to reach desired consistency.
Assemble bowls: start with quinoa at the base, layer on roasted vegetables, chickpeas, and kale. Drizzle tahini dressing before serving.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1 bowl (approximately 400g)
Calories: 540
Sugar: 7g
Sodium: 320mg
Fat: 22g
Saturated Fat: 3g
Unsaturated Fat: 19g
Trans Fat: 0g
Carbohydrates: 70g
Fiber: 14g
Protein: 18g
Cholesterol: 0mg