Description
A hearty and nutritious bowl featuring roasted vegetables, grains, and a sweet-tangy fig balsamic vinaigrette.
Ingredients
Scale
For the Crust:
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 sweet potato, cubed
- 1 cup Brussels sprouts, halved
- 1 apple, sliced
- 4 cups mixed greens
- 1/2 cup pecans, toasted
- 1/4 cup dried cranberries
- 1/4 cup olive oil
- 2 tbsp balsamic vinegar
- 2 tbsp fig jam
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F. Toss sweet potato and Brussels sprouts with 1 tbsp olive oil, salt, and pepper. Roast for 20-25 minutes until tender.
- Cook quinoa in vegetable broth according to package instructions. Let cool slightly.
- Whisk together olive oil, balsamic vinegar, fig jam, Dijon mustard, salt, and pepper for the vinaigrette.
- Assemble bowls with mixed greens, quinoa, roasted vegetables, apple slices, pecans, and cranberries.
- Drizzle with fig balsamic vinaigrette and serve immediately.
Notes
You can customize the seasonings to taste.