Fall Harvest Bowls
Serves 430 mins prep55 mins cook
These roasted veggie bowls are perfect for a fall meal prep! Loaded with sweet potatoes, Brussels sprouts, quinoa, and various seasonings, they're delicious and nutritious. Prepare them today and enjoy them all week long.
0 servings
What you need
Instructions
1: Preheat oven to 425°F. 2: Peel or scrub sweet potatoes, cut into cubes & toss with olive oil, cumin, salt, pepper, cinnamon, and chili flakes. 3: Spread sweet potatoes on a large baking sheet with parchment paper & bake for 30 minutes. 4: Trim & slice lengthwise Brussels sprouts; toss with olive oil, salt & pepper. 5: Roast Brussels sprouts for 25 minutes. 6: Cook quinoa according to package instructions. 7: Toast sliced almonds on a frying pan for 60 seconds until they start to slightly turn brown. 8: Wash & chop kale; massage with salt and a drizzle of olive oil until soft. 9: Slice apple & whisk together olive oil, apple cider vinegar, and Dijon mustard for dressing. 10: Assemble bowls with kale, quinoa, roasted veggies, sliced apple, toasted almonds, goat cheese & dressing (or leave out until ready to serve).View original recipe