Autumn Grain Bowl
Rated 5.0 stars by 1 users
Category
Salad
Servings
2-4
Prep Time
15 minutes
Cook Time
30-40 minutes
Ingredients
3-4 cups curly kale, chopped (about 4-5 stems)
1 large or 2 small sweet potato, peeled and diced
2 cups Brussels sprouts, halved
1 can chickpeas, rinsed and drained
2 cups quinoa, cooked according to package instructions
1⁄2 cup feta, crumbled
2 Tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
Dash of cayenne
3⁄4 tsp salt
Freshly cracked black pepper, to taste
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1⁄4 cup Soom Premium or Organic Tahini
1 Tbsp maple syrup
1.5 Tbsp dijon mustard
2 Tbsp apple cider vinegar
1 clove garlic, minced
2 -3 Tbsp water
1⁄2 tsp salt
Freshly cracked black pepper, to taste
1⁄2 red onion, thinly sliced
1⁄2 cup apple cider vinegar or red wine vinegar
1⁄4 tsp salt
1⁄4 tsp sugar
Maple Dijon Tahini Dressing
Quick Pickled Red Onion: (optional)
Directions
Preheat the oven to 400°. Line a sheet pan with parchment paper and set aside.
To a small jar add all the Pickled Red Onion ingredients. Seal the jar, shake vigorously, and set aside.
To the sheet pan add the sweet potato, chickpeas, kale, and Brussels sprouts. Drizzle everything with 2 Tbsp olive oil and season with garlic powder, onion powder, cayenne, salt, and pepper. Using your hands, to distribute the oil and seasonings.
Roast for 30-40 minutes or until the sweet potatoes are fork tender and the Brussels sprouts take on a golden color. If the kale crisps before everything else is done, simply remove and set aside.
In a small bowl whisk together the Maple Dijon Tahini Dressing ingredients except the water. Mix in the water 1 Tbsp at a time, until desired consistency is achieved.
To assemble, add servings of quinoa and roasted veggies to wide, shallow bowls. Sprinkle with feta, add pickled red onion, and drizzle generously with the Maple Dijon Tahini Dressing. Enjoy!
Dressing, roasted veggies, and quinoa can be kept separately in a sealed containers in the fridge for up to a week.
Recipe & Photography: Angelica Oles
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