1400 700 well good quinoabowl retouched

Quinoa Veggie Bowls

with Roasted Brussels Sprouts & Lemon Vinaigrette

dinner

Comfort Foods Quick and Easy Seasonal Menu Spring Recipes Summer Recipes Winter Recipes Gluten-Free Nut-Free Soy-Free American Grain Bowl Hearty Vegetables Leafy Greens Root Vegetables Dinner <600 Calories
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
400
FAT
16g
CARBOHYDRATES
73g
PROTEIN
15g

MAIN INGREDIENTS

  1. 1 sweet potato
  2. 6 oz Brussels sprouts
  3. 1 shallot
  4. 1 lemon
  5. 1 garlic clove
  6. 4 oz Lacinato kale
  7. 1 tbsp rice vinegar
  8. 6 oz precooked quinoa
  9. 1 avocado
  10. 4 oz vegan cabbage kimchi
  11. 1 tbsp sesame seeds
  12. 1 tbsp vegetable oil*
  13. 3 tbsp + 2 tsp olive oil*
  14. Salt and pepper*
  15. *Not Included
  16. For full ingredient list, see Nutrition
Allergens: N/A
Nutrition

TOOLS

  • Large nonstick skillet
  • Small saucepan
  • Baking sheet

INSTRUCTIONS

1
Prepare the vegetables

Preheat oven to 425°F. Chop the sweet potato into 1-inch cubes, no need to peel. Trim and quarter the Brussels sprouts.Trim, peel, and mince the shallot. Halve the lemon. Peel and mince the garlic. Destem and roughly chop the kale.

2
Roast the vegetables

Add the chopped sweet potato and quartered Brussels sprouts to a baking sheet with 1 tbsp vegetable oil and a pinch of salt and pepper. Roast until fork-tender and slightly browned, about 15 to 18 minutes.

3
Make the lemon vinaigrette

Combine 1 tbsp minced shallot, lemon juice, rice vinegar, 3 tbsp olive oil, and a pinch of salt and pepper in a small bowl. Stir the lemon vinaigrette well.

4
Sauté the kale

Place a large nonstick skillet over medium-high heat with 2 tsp olive oil. Once the oil is hot, add the minced garlic and cook until fragrant, about 1 to 2 minutes. Add the chopped kale and a pinch of salt and pepper. Cook until slightly wilted, about 3 to 4 minutes.

5
Serve

Make a small tear in the top of the quinoa bag and microwave for 1 minute. Halve the avocado, remove the pit, and dice the flesh. Divide the cooked quinoa between bowls. Add the roasted vegetables, sautéed kale, diced avocado, and kimchi. Drizzle quinoa veggie bowls with lemon vinaigrette and sprinkle with sesame seeds. Enjoy!