nicolette@theyardgym.com.au
Quinoa, Brussels Sprouts & Sweet Potato Bowl
25 minutes
Brussels Sprouts (trimmed,
Preheat the oven to 400°F (205°C) and line a baking sheet with parchment paper.
halved) Sweet Potato (medium, cubed) Extra Virgin Olive Oil Harissa Quinoa (dry)
Toss the Brussels sprouts and sweet potato with the oil and harissa. Spread the vegetables evenly onto the baking sheet. Cook for 20 to 25 minutes, stirring once halfway through, until tender and starting to brown.
Baby Spinach (finely chopped) Hummus Water (warm) Avocado (medium, sliced) Pumpkin Seeds (toasted)
Meanwhile, cook the quinoa according to package directions. Once cooked, stir in the spinach.
Prepare the dressing by mixing the hummus and the water.
Divide the quinoa, Brussels sprouts, potatoes, and avocado into each bowl. Top with the hummus dressing and pumpkin seeds. Enjoy!
512 26g 59g 14g 5g 16g 0mg
Refrigerate in an airtight container for up to three days. Store the dressing
Fiber
separately.
Sugar
One serving is equal to approximately one cup of the quinoa and spinach mix, one cup of the roasted vegetables, a 1/4 avocado and three tablespoons hummus dressing. Cook the quinoa in broth.
Cholesterol
Sodium
207mg
Vitamin A Vitamin C
11379IU
86mg
Calcium
117mg
Iron
6mg
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