I love making different kinds of lunch bowls because you can add whatever you want in there. Mix in any leftovers veggies, cooked or raw! This is the vegan autumn version.
Prep. time: 10 mins
Cooking time: 20 mins
Total time: 30 mins
Ingredients
This recipe serves 2
Bowl:
1 large sweet potato
500 g brussel sprouts
100 g quinoa
1 apple
1 tablespoon roasted hemp seeds
Dressing:
Ginger
Lemon
Olive
Oil
Salt
Pepper
Step by step recipe
1. Heat the oven to 200ºC top bottom heat.
2. Peel your sweet potato and cut into small cubes. Clean brussel sprouts, slice off the nubby ends and remove any discolored or damaged leaves. Cut each sprout in half.
3. On a baking sheet, coat sweet potato and brussel sprouts with salt and olive oil. Arrange the sprouts in an even layer with their flat sides facing down. Cook in the oven for approx. 20 mins.
4. In the meantime cook quinoa in water, it should take about 10 mins.
5. Top quinoa with your roasted vegetables and add sliced apple and roasted hemp seeds.
Guten Appetit ♥︎
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