Prep time:
10 min
Cook time:
50 min
Total time:
1 hour
Servings:
4
Bowl Ingredients:
- 1 Tbsp (15 mL) vegetable oil
- 1 medium onion, sliced
- 2 garlic cloves, chopped
- 3 medium sweet potatoes, cut into 1 cm cubes
- 2½ cups (275 g) Brussels sprouts, ends trimmed, halved
- 1½ cups (255 g) uncooked quinoa, rinsed
- 2¼ cups (540 mL) water
- 1 vegetable bouillon cube
- 2 cups (60 g) fresh spinach
- ⅓ cup (46 g) roasted unsalted almonds, chopped
- ¼ cup (44 g) pomegranate seeds
- 2 Tbsp (20 g) dried cranberries
Golden Glow Sauce Ingredients
- ¼ cup (60 mL) tahini
- ⅓ cup (80 mL) water
- ½ lemon, juiced
- 1 tsp (6 g) miso paste
- 1 tsp (5 mL) dijon mustard
- 1 tsp (5 mL) agave syrup, or to taste
- ½ tsp ground turmeric
- ½ tsp onion powder
- 1 pinch ground black pepper
Directions:
- Line a baking tray and preheat the oven to 430°F (220°C)*.
- Toss the oil, sweet potatoes, and Brussels sprouts on the baking tray.
- Bake for about 20 minutes. Then toss in the garlic and onion and bake for another 20 minutes.
- Meanwhile, add the quinoa, water, and bouillon to a saucepan. Cook at a simmer, partially covered for 15 – 20 minutes, or until the liquid is absorbed.
- Remove from the heat, fluff with a fork, cover, and let rest for an additional 5 – 10 minutes.
- Add the sauce ingredients to a bowl and whisk until smooth.
- To a assemble, add the greens, quinoa, and baked veggies to a bowl. Sprinkle on the almonds, pomegranate seeds, and cranberries. Drizzle on the sauce and enjoy!