Description
A wholesome and flavorful bowl featuring roasted vegetables, grains, and a sweet-tangy fig balsamic dressing.
Ingredients
Scale
For the Crust:
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 sweet potato, cubed
- 1 cup Brussels sprouts, halved
- 1 tbsp olive oil
- Salt and pepper to taste
- 4 cups mixed greens
- 1/2 cup crumbled feta cheese
- 1/4 cup dried figs, chopped
- 1/4 cup balsamic vinegar
- 2 tbsp fig jam
- 1/4 cup olive oil
- 1 tsp Dijon mustard
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F. Toss sweet potato and Brussels sprouts with olive oil, salt, and pepper. Roast for 25 minutes or until tender.
- Cook quinoa in vegetable broth according to package instructions. Let cool slightly.
- Whisk together balsamic vinegar, fig jam, olive oil, and Dijon mustard for the vinaigrette.
- Assemble bowls with mixed greens, quinoa, roasted vegetables, feta, and dried figs. Drizzle with vinaigrette.
Notes
You can customize the seasonings to taste.