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

September 17, 2015 by lauren.kelly 29 Comments

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
Print

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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Signature

Filed Under: Gluten Free, Quinoa, Recipes, Side Dishes, Vegan, Vegetarian, Wheat Free Tagged With: clean eating, easy, Gluten free, meatless, plant based, protein, vegan



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Comments

  1. Kristen+@+A+Mind+Full+Mom says

    September 17, 2015 at 11:55 am

    Gotta love when you can throw a bunch of things together and it comes out like this–looks perfect Lauren!

    Reply
    • lauren.kelly says

      September 17, 2015 at 5:12 pm

      Thank you Kristen!

      Reply
  2. Sharon @ What The Fork Food Blog says

    September 17, 2015 at 3:30 pm

    What a delicious/healthy looking bowl!

    Reply
    • lauren.kelly says

      September 17, 2015 at 5:12 pm

      Thank you Sharon!

      Reply
  3. Jo says

    September 17, 2015 at 3:56 pm

    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
    • lauren.kelly says

      September 17, 2015 at 5:11 pm

      Thanks so much Jo! It’s time to start eating Brussels sprouts again 🙂

      Reply
  4. Chrissa - Physical Kitchness says

    September 17, 2015 at 7:21 pm

    Oh yum – this looks amazing! I love all the ingredients you put in this dish. I want to make a big batch to have for lunches next week!

    Reply
  5. Tasha @thatssoyummy says

    September 17, 2015 at 8:24 pm

    I love just throwing it all together in one bowl. Looks delicious and perfect for lunch anyway!

    Reply
  6. The Food Hunter says

    September 17, 2015 at 8:40 pm

    I love all the fall flavors in this.

    Reply
  7. Lauren @ Healthy Delicious says

    September 18, 2015 at 12:37 am

    This looks so flavorful – and so easy. I never think to throw bowls like this together.

    Reply
    • lauren.kelly says

      September 19, 2015 at 10:44 am

      Thanks Lauren!

      Reply
  8. Patricia @ Grab a Plate says

    September 18, 2015 at 5:55 am

    Love this dish – all the veggies! What a great combo. This might be something nice to serve for the upcoming fall holidays!

    Reply
    • lauren.kelly says

      September 19, 2015 at 10:44 am

      Thank you Patricia!

      Reply
  9. Ginny McMeans says

    September 18, 2015 at 3:54 pm

    Yes, please! LOVE this festive dish and the veggie mix with cranberries. Can’t wait to make it.

    Reply
    • lauren.kelly says

      September 19, 2015 at 10:42 am

      I hope you like it Ginny!

      Reply
  10. Amanda @ The Kitcheneer says

    September 18, 2015 at 8:14 pm

    I am so a bowl person. Throw it in a bowl and 90% of the time I will eat it. I am loving all of the other fall flavors here! This is a must try! Pinning!

    Reply
    • lauren.kelly says

      September 19, 2015 at 10:42 am

      Thank you Amanda!

      Reply
  11. Kim Beaulieu says

    September 20, 2015 at 4:59 am

    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
  12. Colleen (Souffle Bombay) says

    September 20, 2015 at 1:04 pm

    What a beautiful meal…so colorful and full of good-for-you bits! Love it!

    Reply
  13. Rose | The Clean Dish says

    September 28, 2015 at 2:21 am

    You’re right – most people just think pumpkins once fall rolls around! There is so much more out there! I’m loving this Quinoa Bowl. Absolutely delicious!

    Reply
  14. Morgan says

    December 8, 2015 at 2:10 am

    What a great recipe! Really enjoyed making this. Did my own take on it by adding feta + fresh cilantro!

    Reply
    • lauren.kelly says

      December 8, 2015 at 2:20 am

      Thanks for telling me, I am so glad you liked it! And I LOVE your additions of feta and cilantro!

      Reply
  15. Nina says

    March 5, 2016 at 10:45 pm

    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
    • lauren.kelly says

      March 6, 2016 at 2:51 am

      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. Kim says

    April 1, 2016 at 9:57 pm

    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
    • lauren.kelly says

      April 1, 2016 at 10:23 pm

      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. Marilyn says

    May 28, 2016 at 1:40 pm

    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

Trackbacks

  1. Fall Vegan Recipes - 25 Delicious and Seasonal Recipes says:
    October 5, 2017 at 9:20 pm

    […] Sweet Potato Brussels Sprouts Quinoa Bowl […]

    Reply
  2. 50 Vegan Bowl Recipes | The Stingy Vegan says:
    April 9, 2018 at 11:01 am

    […] Sweet Potato Brussels Sprout Quinoa Bowl – Lauren Kelly Nutrition […]

    Reply

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