Lauren Kelly Nutrition

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Sweet Potato Brussels Sprouts Quinoa Bowl {Vegan, Gluten Free, Ready in 30 minutes}

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A protein packed bowl of healthy comfort food, all ready in 30 minutes!

This Brussels Sprout Sweet Potato Quinoa Bowl is packed with protein and ready in 30 minutes! #vegan #glutenfree

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 am loving 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.

This Brussels Sprout Sweet Potato Quinoa Bowl is packed with protein and ready in 30 minutes! #vegan #glutenfree

I made this for my husband and he added chopped sausage to his for all the meat lovers out there. I was more than satisfied with this bowl just the way it is.

This Brussels Sprout Sweet Potato Quinoa Bowl is packed with protein and ready in 30 minutes! #vegan #glutenfree
4.67 from 3 votes
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Sweet Potato Brussels Sprout Quinoa Bowl

Course dinner, meatless
Servings 4 -6
Author Lauren Kelly Nutrition

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. Add cooked quinoa to skillet and thoroughly combine.
  4. Remove from heat.
  5. 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?

This Brussels Sprout Sweet Potato Quinoa Bowl is packed with protein and ready in 30 minutes! #vegan #glutenfree

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!

This Brussels Sprout Sweet Potato Quinoa Bowl is packed with protein and ready in 30 minutes! #vegan #glutenfree

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?

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Comments

  3. Beautiful presentation for the season, very Fall-like 🙂 I haven’t had brussel sprouts since I was a kid! This looks so delicious and nutritious!!

    Reply

  11. I love this bowl, I’m a big cranberry fan. Bowls are the way to go when life gets hectic. I love simple recipes. I feel like life is complicated enough without adding a 25 step, 5 hour dinner on top of it. Since the kids were little I picked one day a week to make something complex, and the rest of the week I do easy stuff. That way I satisfy my inner chef but on a day we’re home hanging out all day. The rest of the week it’s bowl, slow cooker recipes or simple grilling. I’d nosh this any day of the week.

    Reply


  15. This was gorgeous! We got lazy and just put chunks of sweet potatoes, presliced Brussels sprouts (from TJs), chunks of onions with some chunks of carrots into the oven and roasted it. Added to quinoa with sauteed onions, diced ginger and garlic, and almonds. The cranberries were a great addition. Yummalicious!! Thanks so much 🙂

    Reply

    • I don’t call that lazy Nina, I call that a smart way to simplify! I am so glad that you like it!

      Reply


  16. I made your delicious bowl last night for dinner, Lauren. I loved how easy it was. I noticed a slight error in that the amount of olive oil isn’t listed. It just says 1 olive oil. I used a tablespoon and actually used coconut oil instead. My only other issue with the recipe is that the sweet potatoes didn’t end up cooked enough. I think the next time I make this I will probably bake them in the oven for about 10 minutes prior to adding them to the skillet. I also added torn kale pieces to the mix.

    Reply

    • Hi Kim! Thank you for pointing that error out, I changed that. Every oven can vary so that’s why cooking times may vary by several minutes too. The added kale sounds amazing, you are making me hungry! Thanks again!

      Reply

  17. This looks and sounds DELICIOUS! I wonder if you could provide the nutrition information? I am following weight watchers and would like to calculate the smart points. Thank you!

    Reply

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