Autumn is my absolute favorite time of year to be a farmer. The hardest part of the farm season is over now that the days are cooler, darker and quite a bit shorter. Not only are we working less, but since the harvest is in full swing we are eating like kings! The 2014 season has been very good to us and each meal we cook is better than the last. It's been amazing and these nourish bowls are becoming our go-to dinner on evenings when we don't have the energy to cook a more sophisticated meal. I adopted the name "nourish bowl" from one of my favorite vegan cafes. I think the name suits this meal because it is full of ingredients that nurture, heal and taste pretty darn good all at the same time. Farm fresh at its best! Can't beat that.
One of my favorite farm fresh veggies that we are harvesting now that the cooler temperatures have finally arrived are Brussels sprouts. I didn't grow up eating Brussels sprouts but now that we grow hundreds of them, I have grown to love this tasty brassica.
If you are interested in growing Brussels sprouts in your home garden you should start planning and researching varieties this winter so you can start sowing your seeds in the early spring. Brussels are very slow to mature and require at least 6 hours of sun per day. Unlike a lot of crops, they thrive in cooler temperatures and actually become sweeter after the first frost of the fall. If you live in an area with cool springs, mild summers and crisp falls, Brussels should grow well for you. (As always, check with local farmers or gardeners for tips and varieties that work well in your specific location.)
The best part about growing your own food is simple dinners that let the vegetables shine. This time of year I love roasting a bunch of fresh veggies from the farm and tossing them with a grain and a simple dressing. This bowl is full of so many wonderful things—roasted veggies, crispy chickpeas and a creamy dressing that ties the whole meal together. Grab a fork and dive into this simple farm-to-table meal.
Ingredients
- 1 cup uncooked quinoa rinsed well
- 1 medium sweet potato scrubbed and diced into ¼-inch chunks
- 1 pound Brussels sprouts trimmed and halved
- 2 tablespoons olive oil divided
- 1 cup cooked chickpeas
- 3 cups kale tough stems removed and leaves torn into bite-sized pieces
- Salt and pepper to taste
For the dressing:
- ¼ cup tahini
- 2 tablespoons rice wine vinegar
- 2 teaspoons mellow white miso
- 2 teaspoons Tamari or low-sodium soy sauce
- 2 teaspoons pure maple syrup
- Pinch of crushed red pepper flakes
- ¼ cup water
Instructions
- Preheat the oven to 425°F.
- 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.
- Place the sweet potatoes and Brussels sprouts in a large bowl. Drizzle with 1 tablespoon olive oil and toss until coated. Spread the vegetables on a large rimmed baking sheet, then add the chickpeas. Bake, stirring halfway through cooking, until the veggies are lightly browned and the sweet potato is fork-tender, 15-20 minutes.
- Place the kale in a large bowl and toss with the remaining 1 tablespoon of oil. 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. Add all of the dressing ingredients to a small bowl and whisk until smooth, or use an immersion blender or food processor to blend. Taste and adjust seasonings if desired.
- Set out four medium bowls and divide the quinoa between each. Top each bowl with an equal amount of the veggies. Drizzle with the dressing and serve.
Aniqa says
Being a big sweet potato fan, this recipe is right spot on 🙂
Becca @ Amuse Your Bouche says
LOVE the look of these! So healthy, and so many amazing autumnal ingredients. The dressing sounds amazing too!
Millie | Add A Little says
Yum! Looks comforting and delicious!
Ciara (My Fussy Eater) says
This looks so delicious and so nourishing. Can't wait to try it out!
Gretchen @ Two Healthy Kitchens says
This looks absolutely wonderful!! I love sweet potatoes, brussels sprouts, and quinoa ... I'm in love with this recipe, too!! I didn't grow up eating brussels sprouts, either ... but I like 'em now! It's actually been just the past few years that I've really starting enjoying them! 🙂 Can't wait to make this - pinned!!
(Autumn is my favorite season, as well ... everything is so beautiful!)
Grace @ FoodFitnessFreshAir says
My favorite kind of meals! Love Andrea's brussel photos. It's always so majestic seeming them growing on the stalk.
Joanne says
I am eternally excited about brussels sprouts!! This bowl sounds like just the kind of meal I love - veggie-stuffed, but smothered in a tasty dressing!
She Rocks Fitness says
I love all of these ingredients! I never seem to tire of sweet potatoes or brussel sprouts! This bowl is beautiful, nourishing, and so perfect for Fall. Thanks for sharing!
Amanda says
This recipe was so delicious! It was a beautiful bowl to look at and to eat. I tweaked the recipe just a little by adding spices to each of the ingredients to make it taste a little warmer, a little more winter!
Anonymous Coward says
It's strange to me that so many people comment on how the recipe sounds or looks without trying it. Having made and eaten this recipe several times, however, I can say that this is a great, hearty, nutritious, and easy-to-make meal.
kelli says
I agree!!! I have tried this, just tonight in fact, and it was wonderful!! LOVE brussels sprouts and wish I hadn't wasted so much of my life disliking them!
Emily says
This was AUH-MAZING! I made it just now. Gobbled it up. Wow.
I didn't have miso so I just left it out, and I used apple cider vinegar instead of white wine vinegar. Everything else was the same.
Thank you so much for the recipe!!
Kelly says
So fantastic! My 4-year-old inhaled it and asked for seconds. That's a serious win. We'll be adapting it seasonally (and bathing in the dressing, now and then!)
Amanda F says
I've made this so many times and now that fall produce is back, I'm making it again. One of my favorite recipes! The dressing works with lots of other salads combos as well.
reva k says
I just want to thank you for this wonderful recipe that I enjoyed many times last year and made again last night for the first time this season. As has been said above, it is also one of my favorite recipes and I too use the dressing with other combinations, though I adore roasted brussel sprouts, sweet potatoes and kale...yummy... and my first time eating roasted chick peas. A very nutritious, delicious and beautiful mixture.....
Megan says
The dressing alone is worth pinning! So simple and easy, yet full of flavor and satisfying on blustery autumn evenings. Thanks!
Sue says
Thank you for an amazing recipe. I love all of the parts separately, but when I put them together (in a collard wrap, for me) it was phenomenal. Dressing was marvelous, too. What a great surprise seeing how all the flavors went together so incredibly well. Right after dinner last nt, I prepared another wrap for today's lunch. 🙂 Keep up the great work.