Autumn Nourish Bowl

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:

  1. Line a baking tray and preheat the oven to 430°F (220°C)*.
  2. Toss the oil, sweet potatoes, and Brussels sprouts on the baking tray.
  3. Bake for about 20 minutes. Then toss in the garlic and onion and bake for another 20 minutes.
  4. 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.
  5. Remove from the heat, fluff with a fork, cover, and let rest for an additional 5 – 10 minutes.
  6. Add the sauce ingredients to a bowl and whisk until smooth.
  7. 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!