Go Back
Print

fall veggie quinoa bowls

Course Main Course
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

fall veggie quinoa bowls

  • 1 medium sweet potato, peeled and sliced into bite-sized chunks
  • 2 cups sliced carrots (about 6 large carrots)
  • 1 tablespoon maple syrup
  • 2 tablespoons olive oil, divided
  • 1 1/2 cups dry quinoa, rinsed well and drained
  • healthy pinch sea salt and black pepper x 2
  • 16 oz brussels sprouts, trimmed and halved
  • 1 1/2 tablespoons dijon mustard
  • 4 oz baby spinach, roughly chopped
  • toppings: maple dijon tahini sauce (below) and chopped parsley

maple dijon tahini sauce

  • 1/2 cup tahini
  • 1 lemon, juiced
  • 2-3 tablespoons maple syrup
  • 2-3 tablespoons dijon mustard
  • optional: 1-3 tablespoons water, for thinning

Instructions

  1. Preheat oven to 400F.
  2. In a large bowl, combine sweet potato chunks, sliced carrots, maple syrup, 1 tablespoon olive oil, and a healthy pinch sea salt and black pepper. Toss to coat. Spread sweet potatoes and carrots out on a parchment paper lined baking sheet then roast for 30 minutes, tossing half way through.
  3. Prepare quinoa according to package instructions while veggies are roasting.
  4. In medium bowl, toss together trimmed and halved brussels sprouts with dijon mustard plus a healthy pinch sea salt and black pepper until well coated. Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add coated brussels sprouts to the skillet then sauté about 10 minutes or until starting to char/crisp up. Add roughly chopped spinach on top of brussels sprouts, cover skillet with a lid, then cook the spinach about 5 minutes or until wilted. Remove lid, mix brussels sprouts with cooked spinach then remove skillet from heat.

  5. Make the maple dijon tahini sauce: In a measuring cup or small bowl, whisk together tahini, lemon juice, maple syrup, and dijon mustard until smooth. If sauce is too thick, whisk in water, 1 tablespoon at a time, until sauce reaches your desired consistency.

  6. Assemble bowls: Add base layer of cooked quinoa to a low bowl, top with roasted sweet potatoes and carrots plus sautéed brussels sprouts and spinach. Drizzle maple dijon tahini sauce over top then garnish with chopped parsley. ENJOY.