Maple Balsamic Harvest Bowl
This Maple Balsamic Harvest Bowl is a healthy yet delicious vegan meal for this time of year. Trade your summer salads for this savory-sweet bowl that harnesses the flavors of fall with roasted veggies and crisp apples.
It’s fall time, which means that harvest bowls will be popping up on various menus. Harvest bowls are made by simply combining grains with the bountiful harvests of autumn – in this case, brussels sprouts, sweet potato, and apples.
While there’s a variety of roasted veggies that would work in this bowl, brussels sprouts and sweet potatoes provide the best texture – plus, they’re in peak season in the fall!
They’re roasted with a super simple, maple balsamic glaze. The maple syrup and balsamic vinegar carmelizes on the crispy brussel sprouts and brings out the sweetness of the sweet potato.
Paired with quinoa and fresh sliced apples, plus sliced almonds for crunch, this bowl has all the right textures, autumnal flavors, and is packed with nutrients. In other words, it’s the perfect bowl!
Roasted Maple Balsamic Veggies
To make the roasted veggies, preheat the oven to 400°F.
First, cut the brussels sprouts in half and cut the sweet potato in small cubes. The smaller you cube the sweet potatoes, the faster they’ll cook.
Then, place the veggies in a large baking tray and toss in 2 tablespoons of oil, maple syrup, and balsamic vinegar each, plus garlic powder, salt and pepper.
Roast the veggies at 400°F for 30 minutes or until the brussels sprouts get brown and crispy, and the sweet potatoes are tender on the inside.
Meanwhile…
While the veggies are roasting, cook your quinoa according to the directions on the package. Typically quinoa requires 2 cups of water to 1 cup of quinoa.
Thinly slice the apple with either or knife or by using a mandoline slicer. In the photo, I used a mandoline at 3.5mm thickness.
When the veggies are done roasting, plate up the quinoa, roasted brussels sprouts and sweet potatoes, then top off with the sliced apples and almonds for crunch.
Make this harvest bowl anytime this season for a simple and healthy vegan lunch!
Maple Balsamic Harvest Bowl
Ingredients
Roasted Veggies with Maple Balsamic Glaze
- 1 lb brussels sprouts cut in half
- ½ large sweet potato cubed
- 2 tbsp oil
- 2 tbsp maple syrup
- 2 tbsp balsamic vinegar
- ¼ tsp salt
- ¼ tsp garlic powder
- ⅛ tsp black pepper
Bowl Ingredients
- 1 cup quinoa
- 2 cups water or veggie broth
- 1 apple thinly sliced
- Sliced almonds
Instructions
- Preheat oven to 400°F.
- Slice the brussels sprouts and cube the sweet potato. Add them to a large baking tray, then coat with oil, maple syrup, and balsamic vinegar, as well as the spices. Toss to thoroughly coat the veggies. Place tray in the oven and bake at 400°F for 30 mins.
- While the veggies are roasting, cook the quinoa by boiling 1 cup of quinoa to 2 cups of water or veggie broth. Prepare the apple by cutting it into thin slices with either a knife or with a 3.5mm julienne slicer.
- When the veggies are done roasting, plate up the quinoa, roasted brussels sprouts and sweet potatoes, then top off with the sliced apples and almonds.
Notes
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