(MEATLESS MONDAYS/VEGAN RECIPES) When most people think about cooking for fall, they typically resort to using pumpkin and apples in their recipes–but there’s so much more to enjoy!
Brussels sprouts, cranberries, and sweet potatoes are also in season, so why not throw them all together in a large bowl with quinoa and sliced almonds for this week’s Meat-Free Monday?
This protein-packed bowl is bursting with healthy comfort foods, and it’s all ready in just 30 minutes! Voila! — Global Animal
Sweet Potato Brussels Sprouts Quinoa Bowl
Yield: 4-6 servings
- 1 cup quinoa rinsed
- 1 1/2 cups vegetable broth can also use chicken broth
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1/2 onion minced
- 1 tablespoon fresh ginger root diced
- 2 cups sweet potatoes diced
- 1 cup sliced Brussels sprouts
- 2 tablespoons dried cranberries
- 1/4 cup sliced almonds
Place quinoa and broth into a pot. Bring to a boil over medium heat. Cover and reduce heat to low, simmer for 15-20 minutes until all liquid is absorbed.
Meanwhile while quinoa is cooking, place olive oil, garlic, onion and ginger into large skillet. Cook over medium heat 3-4 minutes until onions are translucent. Add sweet potatoes and brussels sprouts and let cook for 10 minutes or until they soften.
Add cooked quinoa to skillet and thoroughly combine.
Remove from heat.
Add cranberries and almonds and mix again.
Recipe Courtesy of Lauren Kelly Nutrition
More Lauren Kelly Nutrition: http://laurenkellynutrition.com/sweet-potato-brussels-sprout-quinoa-bowl/