Warm and comforting grain bowls are a perfect way to welcome fall.
Grain Bowls are a staple around my house. Endlessly customizable, they never get old. As with all my recipes, this is method based and you should feel FREE to change up the recommended grain, vegetable, or protein to something that fits your budget, tastes and seasonality.
Nutty quinoa, steaming hot brussels sprouts and broccoli, paired with chewy roasted chickpeas and bursting with bright pomegranate seeds? yes please. I say this serves 2-4. It really depends on appetite and how big of a meal someone is needing. If you are meal prepping feel free to double or triple the quantities, and store the ingredients separately.
Brussels Sprouts and Pomegranate Bounty Bowls
For the Bowl:
1 cup cooked quinoa or brown rice
1 cup roasted sweet potatoes, cubed
1 cup roasted Brussels sprouts, halved
1 cup steamed or roasted broccoli florets
1 cup chickpeas, roasted or canned (drained and rinsed)
1/2 cup pomegranate seeds (arils)
1/4 cup chopped toasted walnuts or pecans
1 cup kale, massaged with olive oil and a pinch of salt
For the Dressing:
2 tablespoons olive oil
1 tablespoon balsamic vinegar (I used a raspberry balsamic vinegar that's amazing)
1 tablespoon maple syrup or honey (adjust to taste)
2-3 clove garlic, minced
Salt and pepper to taste
Prep and Roast Vegetables: Preheat your oven to 400°F (200°C). Place sweet potato cubes and halved Brussels sprouts on separate baking sheets. Drizzle each with a little olive oil, season with salt and pepper, and roast for about 20-25 minutes or until they are tender and slightly caramelized. You can roast the chickpeas at the same time if you'd like them crispy.
Cook the Grains: While the vegetables are roasting, cook quinoa or brown rice according to package instructions. Once cooked, set aside.
Prepare Dressing: In a small bowl, whisk together olive oil, balsamic vinegar, maple syrup or honey, minced garlic, salt, and pepper. Adjust the sweetness and seasoning to your liking.
Assemble the Bowl: In individual serving bowls or one large serving bowl, start with a base of the cooked quinoa or brown rice. Arrange the roasted sweet potatoes, Brussels sprouts, broccoli, roasted chickpeas (if using), and the massaged kale or spinach on top.
Add Toppings: Sprinkle the pomegranate seeds and chopped toasted nuts (walnuts or pecans) over the bowl.
Drizzle with Dressing: Drizzle the balsamic dressing over the top of the bowl.
This colorful and nutritious fall bounty bowl is not only visually appealing but also a great way to enjoy the flavors of the season. The combination of roasted vegetables, grains, and a tangy-sweet dressing creates a satisfying and wholesome meal. You can add more protein on top in the way of baked tofu, chicken, or seitan!
I hope you enjoy this recipe, let me know in the comments how it goes!