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.
Texture is a huge thing for me. It’s basically the reason why I either love or hate something.
I am not sure if you know this about me but I am EXTREMELY picky. Unbelievably picky.
For example, I do not like seafood at all because of the texture. All of it.
Fish, shellfish….you name it. I don’t like the texture. And yes, before you tell me, I’ve tried some really fresh pieces of seafood (according to my seafood loving husband) and I still don’t like it.
I eat ground beef, ground turkey etc. but I won’t eat steak because of the….texture! Weird, maybe? I don’t care.
I am not changing now. I have eaten like this for years.
Same can be said about the foods I love. In this dish, I added the sliced almonds and dried cranberries (try to get the ones with no added sugar!) because I knew it would give it that little “crunch” that I was craving. man, I love almonds so much…
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!
- 1 cup quinoa rinsed
- 1 1/2 cups vegetable broth can also use chicken broth
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1/2 onion minced
- 1 tablespoon fresh ginger root diced
- 2 cups sweet potatoes diced
- 1 cup sliced Brussels sprouts
- 2 tablespoons dried cranberries
- 1/4 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.
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.
These are so much better! I promise.
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 not a vegan, I suggest sprinkling some Parmesan cheese on top. Just a little goes a long way or go ahead and pour it on, but those calories add up so try to be mindful.
You can also add Asiago or Romano cheese. These are also 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.
Go ahead and mix it up and let me know what you think.
And before you tell me that cheese and meat aren’t vegan, I know. I am simply offering suggestions for everyone out there.
This isn’t a vegan blog, people! It just so happens to be a vegan recipe!
I plan on sharing a lot of easy, healthy recipes these days now. I am feeling overwhelmed with kids’ activities and everything back to school, so let’s simplify our meals, shall we?
I mean, something has to be easy, right? And it’s definitely not my kids or their schedules!
All of my recipes are easy to prepare because as a busy mom, I don’t have time to spend in the kitchen like I used to. But just because they are simple and healthy that doesn’t mean they lack flavor.
I will never ever eat boring food that doesn’t taste good. Period. Why would you?
I hope you enjoy this dish as much as we do. And please leave me a comment and let me know. I love hearing from you and I am always open to comments and suggestions.
Thanks for stopping by!