Autumn Nourish BowlsAutumn Nourish Bowls

Name: Autumn Nourish Bowls
Prep time: 24 min
Cook time: 60 min
Total time: 84 min
Yield: 4 Persons
Ingredients: 1 pound Brussels sprouts, trimmed and halved; 1 cup cooked chickpeas; 3 cups kale, tough stems removed and leaves torn into bite-sized pieces; 2 teaspoons Tamari or low-sodium soy sauce; 2 teaspoons pure maple syrup; 2 teaspoons mellow white miso; 2 tablespoons olive oil, divided; 1 cup uncooked quinoa, rinsed well; Pinch of crushed red pepper flakes; 2 tablespoons rice wine vinegar; Salt and pepper to taste; 1 medium sweet potato, scrubbed and diced into 1/4-inch chunks

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Cuisine

International

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Servings

4 Persons

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Prep Time

24 Minutes

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Cook Time

60 Minutes

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Difficulty

Medium Level

Autumn Nourish Bowls is a main course that serves 4. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe has 508 calories, 19g of protein, and 20g of fat per serving. For $2.08 per serving, this recipe covers 41% of your daily requirements of vitamins and minerals. 1123 people were glad they tried this recipe. A mixture of rice wine vinegar, sweet potato, maple syrup, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Oh My Veggies. From preparation to the plate, this recipe takes about 1 hour. All things considered, we decided this recipe deserves a spoonacular score of 99%. This score is great. If you like this recipe, take a look at these similar recipes: Autumn Nourish Bowl, Southwestern Nourish Bowls, and Honey Lime Chicken and Nourish Bowls.

DeliciousTastyWell Prepared

Ingredients

•1 pound Brussels sprouts, trimmed and halved

•1 cup cooked chickpeas

•3 cups kale, tough stems removed and leaves torn into bite-sized pieces

•2 teaspoons Tamari or low-sodium soy sauce

•2 teaspoons pure maple syrup

•2 teaspoons mellow white miso

•2 tablespoons olive oil, divided

•1 cup uncooked quinoa, rinsed well

•Pinch of crushed red pepper flakes

•2 tablespoons rice wine vinegar

•Salt and pepper to taste

•1 medium sweet potato, scrubbed and diced into 1/4-inch chunks

Cooking Instructions

01
Preheat the oven to 425F.
02
Add 2 cups of water to a medium saucepan and place it over high heat. Stir in the quinoa and bring to a boil. Cover, reduce heat to low and cook until the quinoa has absorbed all of the liquid and can easily be fluffed with a fork, 15-20 minutes. Set aside.
03
Place the sweet potatoes and Brussels sprouts in a large bowl.
04
Drizzle with 1 tablespoon olive oil and toss until coated.
05
Spread the vegetables on a large rimmed baking sheet, then add the chickpeas.
06
Bake, stirring halfway through cooking, until the veggies are lightly browned and the sweet potato is fork-tender, 15-20 minutes.
07
Place the kale in a large bowl and toss with the remaining 1 tablespoon of oil.
08
Add the kale to the roasted vegetables, and add salt and pepper to taste. Return the baking sheet to the oven, cooking until the kale leaves crisp up a bit, 5-7 minutes more.While veggies roast, make the dressing.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023