A Maple Tahini Brussels Sprouts Quinoa Bowl packed with healthy vegetable goodness! Dairy free, gluten free & nut free, with a vegan or vegetarian option. Recipe via wordpress-6440-15949-223058.cloudwaysapps.com

Maple Tahini Brussels Sprouts Quinoa Bowl

A Maple Tahini Brussels Sprouts Quinoa Bowl packed with healthy vegetable goodness! Dairy free, gluten free & nut free, with a vegan or vegetarian option.

Course Salads and Sides
Categories dairy free, gluten free, nut free, vegan, vegetarian
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 2 people

Ingredients

  • 4 tbsp tahini
  • 3 tbsp extra virgin olive oil
  • 1-2 tbsp maple syrup (to taste)
  • 1/2 cup uncooked quinoa
  • 200-250 grams Brussels sprouts
  • 150-200 grams carrots
  • 25 grams rocket or other salad leaves (2 handfuls)
  • 100 grams cherry tomatoes
  • 2 tbsp dried cranberries

Instructions

  1. Preheat oven to 160 C and line a large baking tray with foil or baking paper.

  2. Wash and trim any inedible bits off the brussels sprouts. You can cut the sprouts in half if they're really chunky. Cut the carrots into thick batons or chunks. Spread everything out on the tray.

  3. In a small bowl or a mug, add the tahini, olive oil and maple syrup together. Whisk briskly with a fork until smoothly combined.

  4. Spoon 3 tablespoons of the tahini mixture over the sprouts and carrots (reserve the rest for later). Use your fingers or a spoon to toss the vegetables in the mixture so they're evenly coated and then spread out across the baking tray. Then season the vegetables with a sprinkle of salt and pepper.

  5. Place the vegetables in the oven to roast for 30-45 minutes, until they're softened and browning at the edges (cooking time will vary based on how big the sprouts and carrot pieces are, keep an eye on them). Gently toss them a few times while roasting to prevent burnt bits.

  6. While the vegetables are cooking, prepare the quinoa. Rinse the quinoa and pop into a lidded saucepan with 1 cup (250mL) of water and a pinch of salt. Bring to the boil and then reduce to a simmer, and cook, almost completely covered, until the water is absorbed. This should take about 15 minutes. Then, turn the heat off, place the lid on the saucepan fully and leave to sit for 10 minutes. Once it's rested, fluff with a fork.

  7. If you're making some additional protein to add to the quinoa bowls, you can also prepare this while you're cooking the vegetables and the quinoa. (e.g. grill some chicken, boil some eggs, or simply open up a can of tuna or chickpeas!)

  8. Once everything is cooked, assemble the bowls. Layer in the salad leaves, quinoa, tomatoes and then the roasted Brussels sprouts and carrots. Top with your additional protein if you're using one. Sprinkle over the dried cranberries and then spoon over some of the remaining tahini sauce. (If you'd like a larger quantity of dressing, you can thin the remaining dressing out with some water.)

  9. Serve the bowls hot or cold. Enjoy!

Recipe Notes

*the carrots are just a suggestion; you could substitute in butternut squash/pumpkin, sweet potato or parsnip here.

**again, rocket and cherry tomatoes are just some suggested salad ingredients to add to your bowl. Feel free to vary these based on what you have on hand!