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 at Tumbleweed Farm 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.
Go to Autumn Nourish Bowls with Brussels Sprouts + Sweet Potatoes recipe
Prep Time:
15 minutesCook Time:
15 minutesTotal Time:
15 minutes Yield:
4 bowlsingredients:
For the dressing:
instructions:
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Comments
Being a big sweet potato fan, this recipe is right spot on 🙂
LOVE the look of these! So healthy, and so many amazing autumnal ingredients. The dressing sounds amazing too!
Yum! Looks comforting and delicious!
This looks so delicious and so nourishing. Can’t wait to try it out!
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!)
My favorite kind of meals! Love Andrea’s brussel photos. It’s always so majestic seeming them growing on the stalk.
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!
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!
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!
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.
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!
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!!
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!)
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.
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…..
The dressing alone is worth pinning! So simple and easy, yet full of flavor and satisfying on blustery autumn evenings. Thanks!
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.