Sweet Potato + Brussels Sprouts Tahini Bowls

MEAL TYPE: Entree

SEASON: Fall

MAKES 4 SERVINGS

Chef Andrea Bemis’ bowl is beyond delicious, but it’s also packed with anti-cancer agents, thanks to the Brussels sprouts. It may be just what the doctor ordered! Recipe courtesy of Andrea Bemis, chef/writer of Dishing Up The Dirt and owner of Tumbleweed Farm, in Hood River, OR.

INGREDIENTS

2 Tbs. coconut oil (or other high heat oil), divided

1 cup quinoa, uncooked

1 medium sweet potato, scrubbed clean and chopped into 1-inch cubes

2 cups Brussels sprouts, trimmed and sliced in half lengthwise

1 medium yellow onion, peeled and diced

1 14.5-ounce can chickpeas, drained and rinsed

1/4 cup tahini

2 Tbs. rice wine vinegar

2 Tbs. low-sodium tamari

2 tsp. pure maple syrup

1/8 tsp. red pepper flakes, crushed

1/4 cup water (or more to thin sauce out)

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INSTRUCTIONS

Preheat oven to 400F.
In a large bowl combine the Brussels sprouts and sweet potatoes with 1 Tbs. oil. Place on a prepared baking sheet and roast in the oven until sweet potatoes are fork tender and Brussels sprouts are lightly browned, about 20-25 minutes. Flip veggies halfway through cooking time.
Meanwhile combine 1 cup quinoa with 2 cups water. Bring to a boil. Reduce heat, cover, and simmer until water is absorbed, about 12 minutes. Remove from heat and fluff with a fork.
Heat remaining oil in a large skillet over medium heat. Add the onion and saute’ for about 5 minutes. Add the chickpeas, and stir. Once chickpeas are heated through and slightly toasted, turn heat to low.
Make sauce by combining tahini, vinegar, tamari, syrup, red pepper, and water until smooth. (This works best with an immersion or regular blender.)
Combine roasted veggies with onion, chickpeas, and quinoa. Drizzle sauce over everything and enjoy!

12 people have left a comment. Join the conversation!

Krista SAID:

05/25/2016 |Reply

I love b3 recipes but this was a little disappointing… weird flavors together and not very filling. I added a turkey burger patty to make it more filling. Might make again and alter slightly. Otherwise love your recipes!
Tanya SAID:

03/14/2016 |Reply

How many servings does this make?

Sarah Olson REPLIED:

02/20/2017 |Reply

This will make 4 servings.

rebecca.meurer SAID:

09/10/2015 |Reply

Delicious. We were out of chickpeas so I sautéed some Swiss chard along with the onions.
vharms85 SAID:

07/30/2015 |Reply

This turned out pretty tasty with the addition of ground turkey! I used Okinawan sweet potatoes because that is what we have here in HI, and I combined almond butter with sesame oil in place of tahini, which seemed to work well. I’ll definitely be making this one again!

onlinesupport REPLIED:

07/31/2015 |Reply

Sounds delicious!

vharms85 SAID:

07/21/2015 |Reply

This sounds yummy and I can’t wait to try it! My husband likes to have meat as a part of his dinner, would this recipe be good with ground turkey added to it? Or would the turkey throw off the flavors?

onlinesupport REPLIED:

07/22/2015 |Reply

Hi Vanessa, ground turkey would be delicious. Let us know how he likes it!

rakefilms SAID:

01/05/2015 |Reply

this was really great. wonder if cashews would complement, or bring it over the top?
sorreldye SAID:

11/20/2014 |Reply

Wow. A combo where the whole is greater than the sum of the parts. Really tasty and satisfying.
cjmartin70 SAID:

03/09/2014 |Reply

Great . Love the sauce
kariemjohnson SAID:

11/18/2013 |Reply

Loved this recipe! My 8 year old and 4 year old loved it as well. Simple flavors, simple to make, yet very filling!

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