If you want to make your Thanksgiving cuisine a little healthier this year, or you’re not sure what to cook for that one vegan aunt of yours, try making these fall vegetarian balsamic Brussels sprouts bowls! They’re super filling from the sweet potato and quinoa, plus they’re seasoned to perfection so you know your tastebuds won’t be bored.
If you wanna add a sweeter flavor, you can glaze your Brussel sprouts with some maple syrup too! Or if you want to make things a little more savory, try adding some thyme.
Fall Vegetarian Balsamic Brussels Sprouts
This dish is basically autumn in a bowl. Very easy to make and holds up well as leftovers!
- 2 sweet potato
- 1 pound brussels sprouts
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 cup quinoa
- 1 tablespoon avocado oil
- 0.25 cup pecans
- 0.25 cup balsamic glaze
- 0.25 cup dried cranberries
- 0.25 cup goat cheese (or vegan cheese)
Preheat Oven: to 400°F and line a baking sheet with foil or use cooking spray.
Chop: brussels sprouts into halves. Peel the sweet potatoes and cut into small cubes.
Add: brussels sprouts and sweet potatoes to the sheet pan and drizzle with oil. Sprinkle paprika and chili powder on sweet potatoes.
Cook: for 15 minutes. Flip vegetables on pan and cook for 20-30 more minutes or until vegetables are tender and beginning to brown.
Cook quinoa: according to package instructions.
Add: brussels sprouts, sweet potatoes, quinoa, pecans, goat cheese, and cranberries to storage containers and drizzle with balsamic. Season with salt and pepper to taste.