Description
Savor the vibrant flavors of this harvest grain bowl, featuring roasted sweet potatoes, Brussels sprouts, and fresh kale—perfect for a nutritious meal any day.
Ingredients
Scale
- 1 cup quinoa or farro
- 2 cups water
- 1 large sweet potato, peeled and cubed
- 2 cups Brussels sprouts, halved
- 2 tbsp extra virgin olive oil
- 1 tsp salt
- 1/2 tsp pepper
- 4 cups fresh kale leaves, de-stemmed and torn
- 2 tbsp balsamic vinegar
- 1 tsp Dijon mustard
Instructions
- Rinse quinoa or farro under cold water.
- In a medium saucepan, bring 2 cups of water to a boil.
- Add quinoa or farro along with a pinch of salt.
- Reduce heat to low, cover, and cook according to package instructions (about 15 minutes for quinoa or 30-40 minutes for farro).
- Preheat oven to 400°F (200°C) and line two baking sheets with parchment paper.
- In a large bowl, toss sweet potatoes and Brussels sprouts with olive oil, salt, and pepper until evenly coated.
- Spread veggies on one baking sheet in a single layer.
- Roast for about 25-30 minutes until golden brown and tender, stirring halfway through.
- Place kale in a large mixing bowl. Drizzle with olive oil and sprinkle with salt.
- Massage kale gently until tender.
- In serving bowls, layer cooked quinoa or farro at the bottom.
- Top with massaged kale and roasted veggies.
- Drizzle balsamic dressing over each bowl before serving.
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 380
- Sugar: 8g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: - For added protein, consider topping your bowl with chickpeas or grilled chicken. - Customize by swapping in seasonal vegetables such as zucchini or carrots. - Enjoy meal prep by storing components separately in airtight containers for up to four days.