Description
A vibrant and wholesome bowl featuring roasted sweet potatoes and Brussels sprouts tossed in a sweet-spicy glaze, served over fluffy quinoa and topped with tart cranberries and crunchy pistachios for a satisfying meal.
Ingredients
Scale
For the Crust:
- 2 medium sweet potatoes, peeled and cubed
- 1 lb Brussels sprouts, trimmed and halved
- 1 cup quinoa, rinsed
- 2 cups vegetable broth or water
- 1/4 cup maple syrup
- 2 tbsp hot honey
- 3 tbsp olive oil, divided
- 1/2 cup dried cranberries
- 1/2 cup shelled pistachios, roughly chopped
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- Salt and black pepper to taste
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). In a large bowl, toss sweet potatoes and Brussels sprouts with 2 tbsp olive oil, smoked paprika, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and caramelized, stirring halfway.
- In a saucepan, combine quinoa and vegetable broth. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Fluff with a fork and set aside.
- In a small bowl, whisk together maple syrup, hot honey, and remaining 1 tbsp olive oil. Drizzle over roasted vegetables during the last 5 minutes of cooking, tossing to coat evenly.
- To assemble bowls, divide quinoa among four bowls. Top with roasted vegetables, dried cranberries, and chopped pistachios. Serve warm.
Notes
You can customize the seasonings to taste.