Description
This Brussels sprouts quinoa bowl is a hearty fall grain bowl with crispy roasted Brussels sprouts and chickpeas, potatoes, kale, quinoa and avocado, topped with a creamy creamy avocado dressing.
Ingredients
Units
- 2 cups Brussels sprouts, halved
- 1 cup chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon cracked pepper
- 1/4 teaspoon paprika
- 1 yellow potato, skin-on and cubed
- 1/2 cup quinoa
- 1 cup water
- 1/4 teaspoon salt
- 2 cups kale, chopped
- 1 avocado, sliced
Creamy Avocado Dressing:
- 1 cup plain Greek yogurt
- 1 medium avocado
- 1 tablespoon fresh lime juice
- 1 garlic clove
- 2 teaspoons fresh dill
- 1/2 teaspoon onion powder
- 4 tablespoons plain, unsweetened almond milk, to thin out the dressing
Instructions
- Preheat the oven to 400°F. Arrange the Brussels sprouts and chickpeas in a single layer on a baking sheet lined with non-stick foil. Sprinkle with olive oil, salt, pepper and paprika and lightly toss on the baking sheet until coated. Bake for 30-40 minutes or until the Brussels sprouts and chickpeas are beginning to crisp. Check for doneness, then remove from the oven.
- Bring a small pot of water to a boil, then add the potatoes. Allow to simmer in the boiling water until tender, about 5-7 minutes. Drain and set aside.
- In another pot, bring the quinoa, 1 cup water and ¼ teaspoon salt to a boil. Reduce the heat to a simmer, then cover for 18-20 minutes or until the water is absorbed. Fluff with a fork and set aside.
- In a large bowl, add the warm quinoa with the kale, Brussels sprouts, chickpeas and potatoes, then toss. Place in bowls, then top with sliced avocado.
- Blend all of the creamy avocado dressing ingredients except the almond milk in a food processor. Slowly add the almond milk until it reaches a pourable consistency. Serve with the quinoa bowls and enjoy!
Notes
Meal prep: Store the quinoa, roasted vegetables, chickpeas and potatoes in an airtight container in the fridge for up to 4 days. Keep the dressing separate (best within 2 days) and slice the avocado fresh.
Swaps: Use spinach or arugula instead of kale, or add grilled chicken or salmon for extra protein.
