Bowls are not a new concept, but they’re one I like. They are simple to prepare, with an almost infinite number of varieties. Just toss up some healthy ingredients with contrast and crunch, add a flavourful dressing and you’re done. Each person can self-serve their own flavour combination. And there’s often leftovers. This is a good thing.
Here I’ve included some of my favourite fall flavours: Brussel sprouts (no, I’m not kidding, I LOVE these – I pan fry then roast to crisp perfection with some olive oil, lemon juice and salt in a 400 F oven for about 25 minutes), radishes, cabbage and pumpkin seeds, with roasted chickpeas and quinoa to round out the nutrition and make it a full meal.
Mint adds a fresh touch. You could include carrots or add an avocado. You can add whatever colourful raw vegetables you’ve got on hand for the season. Roasted cauliflower would make a great substitute for Brussel sprouts.
Drizzle a simple honey dijon vinaigrette and enjoy. I find these amounts serve 3 easily, 4 if some are children or not that hungry 🙂
Fall Flavours Bowl with Quinoa, Brussel Sprouts and Pumpkin Seeds
Healthy bowl of warming fall flavour.
Ingredients
Dressing
- 1 garlic clove minced
- 2 tbsp white wine vinegar
- 2 tsp grainy Dijon mustard
- 1 tsp honey
- Pinch of salt
- 1/3 cup olive oil
Salad
- 2 cups Brussel sprouts, trimmed and halved. You can substitute cauliflower if you prefer.
- Juice of half a lemon Alternatively, use tbsp lemon juice
- 2 tbsp olive oil
- 1/3 cup raw pumpkin seeds
- 1 14 oz can chick peas
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp sea salt
- 2 tbsp olive oil
- Handful fresh mint, torn
- 1 cup raw cabbage, finely sliced
- 1/2 cup radishes, finely sliced
- 1/2 cup quinoa, uncooked
Instructions
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Whisk together all vinaigrette ingredients, except for the oil. Then slowly add the oil while whisking. Add salt and pepper to taste. Set aside.
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Cook the quinoa according to your package and set aside.
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Preheat oven to 400 F. Mix the cumin, chili powder, paprika and sea salt. Rinse and dry the chickpeas. The drier the chickpeas, the crispier you'll get them. Toss the chickpeas with half the spice mix and 1 tbsp olive oil and spread on a baking sheet.
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Roast the chickpeas for 15-18 minutes. Meanwhile, toss the pumpkin seeds with the remaining spice mix and 1 tbsp olive oil.
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In another roasting pan, toss the Brussel Sprouts with the lemon juice, 2 tbsp olive oil and salt and pepper to taste. Roast in the 400 F oven for 20 - 25 minutes. Stir at least once.
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When the chickpea timer goes, add the pumpkin seeds to the same baking sheet and roast for an additional 5 minutes. The pumpkin seeds should puff up and the chickpeas should be golden and crispy. Watch to ensure the seeds don't burn.
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To assemble, divide the quinoa, chickpeas, pumpkin seeds and roasted vegetables between all serving bowls. Top with raw radishes and cabbage and drizzle dressing on top. Sprinkle the torn mint and enjoy!