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Maple Balsamic Harvest Bowl with brussel sprouts, sweet potatoes, quinoa, and apple

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.
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Total Time 30 minutes
Course Main Course, Salad
Cuisine American
Servings 2 servings

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

Make slicing easier by using a mandoline slicer to get thin, even slices every time. Get the one I use here. 
Keyword bowl, brussel sprouts, grain bowl, harvest bowl, maple balsamic, quinoa bowl, roasted veggies, salad, sweet potatoes
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