This Sweet Potato Brussels Sprouts Quinoa Bowl is a plant-based, protein packed bowl of healthy comfort food, all ready in 30 minutes!
These days I seem to get bored of foods easily. I used to have some chicken, some vegetables, pasta rice or quinoa and be happy.
Lately I have been taking a huge bowl and just throwing everything in. And this time it came out delicious.
I love the fall flavors out there. Most people think of pumpkin and apples for fall, but there are so many more as well!
Brussels sprouts, cranberries and sweet potatoes are also fall fruits and vegetables and are in season now. So basically I threw them in a large bowl with quinoa and sliced almonds and became a very happy girl.
Another great recipe...my Simple Roasted Brussels Sprouts. If you haven't tried roasting them yet, today is the day.
For all of those Brussels haters, I bet this would change your mind.
If you are looking for some other healthy dish inspiration, try this Eggplant Parmesan, Alfredo Spaghetti Squash, Slow Cooker Thai Chicken Soup or this Zucchini Ravioli. And all of these recipes would be even more delicious with some Spiked Apple Cider!
Why You Should Make This Sweet Potato Brussels Sprouts Quinoa Bowl
I made this for my husband and he added chopped sausage to his bowl for all the meat lovers out there. I was more than satisfied with this bowl just the way it is.
But that's the beauty of this dish. It's extremely versatile and the possibilities are endless.
I have also added shredded rotisserie chicken and leftover ground beef to this. My husband liked it both ways and it added a little extra protein as well.
Whatever you have in the house, go for it. This is kind of like one of those dinners you can just throw together. If you have broccoli or cauliflower, toss it in!
Oh and I have also added leftover roasted butternut squash instead of the sweet potatoes (again because it was already in my fridge) and that was yummy as well!
All of this fall-flavored-healthy-deciciousness is ready in 30 minutes too! What more can you ask for?
Especially on those busy weeknights when you are acting as a bus driver for your kids (which is most nights these days). I have also made it earlier in the day and reheated it before dinner time too.
That works. And it still tastes incredible!
Just promise me you will keep the Brussels sprouts in there, even if you think you don't like them. Brussels sprouts get such a bad rap.
The truth is, if they are prepared correctly then they are super delicious. Try to forget about those boiled Brussels sprouts that your grandma used to make.
- Quinoa - Everyone's favorite super food! Quinoa is a huge source of plant-based protein and fiber and is extremely versatile in so many dishes.
- Vegetable broth - You can also use chicken broth if you aren't vegan, both work great in this recipe. I always buy organic broths to make sure there's no junk in there.
- Olive oil - Extra virgin olive oil is my absolute favorite and I use it in most of my recipes.
- Ginger root - Ginger is such a powerful anti-inflammatory and is loaded with antioxidants which are compounds that prevent stress and damage to your body. Ginger also offers so much flavor. I used fresh ginger root in this recipe but if you need to substitute for ground ginger, you can use 14 teaspoon as a substitute. They both have so many health benefits.
- Sweet potatoes - Another wonderful superfood! Sweet potatoes are filled with vitamins, minerals, nutrients and fiber. They are a powerhouse of nutrition.
- Brussels sprouts - Even though these sprouts get a bad rap, they really are delicious. They are little tiny cabbages and are packed with fiber, vitamins and antioxidants.
- Dried cranberries - Please read the ingredients for your dried cranberries, many of them contain so much unnecessary added sugar, even in the form of fruit juice. I use these dried cranberries all the time because it's not easy to find the unsweetened ones in grocery stores. I also love this recipe from All Day I Dream About For sugar free dried cranberries, it's so easy to make your own.
- Almonds - You can use chopped almonds, chopped walnuts or chopped pecans in this recipe and they all taste delicious and add the perfect texture and crunch.
Recipe FAQ's and Expert Tips
Yes, of course you can. I do want to say the this dish is flavorful all on it's own though. You can add Parmesan, Asiago or Romano cheese. These are hard cheeses that pack a powerful, flavorful punch. I also added Feta cheese once (because I love Feta and want to put it on everything!) but I think I liked it better with the harder cheese. But that's just a personal preference.
This I one of those dishes that I like to make on Sunday to have an easy, healthy lunch available for the week. I store it in an airtight container and it lasts in the refrigerator for up to 7 days.
You can either leave out the Brussels spouts or you can substitute with cauliflower, broccoli or even asparagus would all be lovely additions to this dish. Let me know what you try!
Avocado Black Bean Quinoa Salad from Lauren Kelly Nutrition
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Sweet Potato Brussels Sprout Quinoa Bowl
- 1 cup quinoa rinsed
- 1 ½ cups vegetable broth can also use chicken broth
- 1 tablespoon olive oil
- 2 cloves garlic minced
- ½ onion minced
- 1 tablespoon fresh ginger root diced
- 2 cups sweet potatoes diced
- 1 cup sliced Brussels sprouts
- 2 tablespoons dried cranberries
- ¼ 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.