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4.67 from 3 votes
This Brussels Sprout Sweet Potato Quinoa Bowl is packed with protein and ready in 30 minutes! #vegan #glutenfree
Sweet Potato Brussels Sprout Quinoa Bowl
Course: dinner, meatless
Servings: 4 -6
Author: Lauren Kelly Nutrition
  • 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
  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.