Asian cuisine

Medium

Fall Harvest Bowl with Maple Dijon Vinaigrette

Name: Fall Harvest Bowl with Maple Dijon Vinaigrette
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Asian
Ingredients: Roasted vegetables; 1 large Sweet potato; 1/2 lb. Brussel sprouts; 2 tbsp. Olive oil; 2 tsp. Salt; 1 tsp. Pepper; Quinoa; 1 cup Quinoa; 2 cup Water; Dressing; 4 tbsp. Maple syrup; 4 tbsp. Apple cider vinegar; 2 tbsp. Dijon mustard; 1/2 cup Olive oil; 1/4 tsp. Salt; 1/4 tsp. Pepper; Salad; 12 heads Romaine lettuce; 1/2 small Red onion, julienned; 1 cup Chickpeas; 1 ea. Avocados; 1 cup Farmers cheese; 1/2 cup Sliced almonds; 1/2 cup Dried cranberries

Chef Alex Treen

RATING LIKE SAVE PRINT

Fall Harvest Bowl with Maple Dijon Vinaigrette

5 stars rating if you like it!

Done

A superfood poke bowl, with a maple dijon dressing. it doesn’t get much healthier than this. Baked sweet potatoes and roasted Brussel sprouts give that winter boost in this vibrant poke bowl. quinoa is said to be the most popular health food grain at the moment. it is gluten-free and also is super high in protein and holds nine amino acids.

Recipe

PRE TIME: 20 min

COOKING TIME: 30 min

TOTAL TIME: 50 min

4 SERVING

Ingredients:

Roasted vegetables
1 large Sweet potato
1/2 lb. Brussel sprouts
2 tbsp. Olive oil
2 tsp. Salt
1 tsp. Pepper
Quinoa
1 cup Quinoa
2 cup Water
Dressing
4 tbsp. Maple syrup
4 tbsp. Apple cider vinegar
2 tbsp. Dijon mustard
1/2 cup Olive oil
1/4 tsp. Salt
1/4 tsp. Pepper
Salad
12 heads Romaine lettuce
1/2 small Red onion, julienned
1 cup Chickpeas
1 ea. Avocados
1 cup Farmers cheese
1/2 cup Sliced almonds
1/2 cup Dried cranberries

Directions:

Step 1

Preheat our oven to 400°F/200°C to roast our veggies.

Step 2

Peel our sweet potato and cut into 3/4 inch cubes and tossed in oil, salt, and pepper and put on baking sheet. Cut the stems off Brussel sprouts and half them, toss in oil, salt, and pepper, and place on baking sheet. Place both in the oven and cook for 25-30 minutes till tender.

Step 3

Start by washing our quinoa. Cook our 1 cup of quinoa to 2 cups of water(2:1) and salt. Bring to a boil and reduce to a simmer until cooked all the way through. approx 20 minutes.

Step 4

Let's make our dressing in our mason jar or bowl. Mix our maple syrup, apple cider vinegar, dijon mustard, salt and pepper and oil and shake the jar until combined. If you are doing it in a bowl add all ingredients except oil and whisk it in last slowly.

Step 5

Prepare the bowls toppings. Thinly sliced red onion, drained chickpeas, small diced cheese, a fan of a 1/4 avocado, almonds, and raisins, the cooled down roasted veggies.,

Step 6

In a mixing bowl combine the quinoa with the shredded romaine lettuce and toss with the dressing.

Step 7

Time to assemble our bowls: Place the quinoa and romaine mix first, then continue to dress your bowl on top in sections of Roasted vegetables the chickpeas the farmers cheese the red onion the almond and cranberries the fanned avocado

Step 8

Enjoy!