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Autumn Glow Nourish Bowl
1 hr
Main
Servings
Total
1 hrPrep
10 minCook
50 minContains
soy
sesame
Swap out
tree nut
Free from
peanut
gluten
Ingredients
Harvest bowl
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1 Tbsp (15 mL)vegetable oil
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1medium onion, sliced
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2garlic cloves, chopped
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3medium sweet potatoes, cut into 1 cm cubes
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2½ cups (275 g)Brussels sprouts, ends trimmed, halved
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2¼ cups (540 mL)water
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1vegetable bouillon cube
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2 cups (60 g)fresh spinach
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⅓ cup (46 g)roasted unsalted almonds, chopped
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¼ cup (44 g)pomegranate seeds
Golden glow sauce
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⅓ cup (80 mL)water
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½lemon, juiced
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1 tsp (5 mL)dijon mustard
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½ tspground turmeric
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½ tsponion powder
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1 pinchground black pepper
Make your own
Directions
- Line a baking tray and preheat the oven to 430°F (220°C)*.
- Toss the oil, sweet potatoes, and Brussels sprouts on the baking tray.
- Bake for about 20 minutes. Then toss in the garlic and onion and bake for another 20 minutes.
- Meanwhile, add the quinoa, water, and bouillon to a saucepan. Cook at a simmer, partially covered for 15 - 20 minutes, or until the liquid is absorbed.
- Remove from the heat, fluff with a fork, cover, and let rest for an additional 5 - 10 minutes.
- Add the sauce ingredients to a bowl and whisk until smooth.
- To a assemble, add the greens, quinoa, and baked veggies to a bowl. Sprinkle on the almonds, pomegranate seeds, and cranberries. Drizzle on the sauce and enjoy!
Notes
- * We used top and bottom heating (not fan-assisted/convection).
Storage
- Store the sauce separately from the remaining ingredients in airtight containers in the fridge for up to 4 days.
Let us know what you think
Watch it step-by-step!
Plate method
The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.
Grains & Starches 59%
• medium sweet potato
• uncooked quinoa
Proteins 4%
• roasted unsalted almonds
• tahini
Fruits & Veggies 37%
• medium onion
• garlic clove
• Brussels sprouts
• fresh spinach
• pomegranate seeds
• dried cranberries
• lemon
Calcium
No significant sources of calciumFat
• vegetable oil
• roasted unsalted almonds
• tahini
Nutrition info
Focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. For specific nutrition needs due to a medical condition, consult a dietitian or physician. While we strive to provide accurate nutritional information, we cannot guarantee its accuracy. See our disclaimer for details.
Leave a comment
Swapped the sweet potato with pumpkin and beet root (cheaper and def. local). My roommate cooked the spinach for her portion and we liked it both very much. Going to make it again
The first time I am actually not too happy with the recipe. The veggie seasoning is not sufficient and I did not enjoy the sauce. I had to add to both to make it to my liking. Might just be me though.
This is a great way to add more veggies to my diet, thank you! I realized after making the sauce that I'm not a fan of tahini so I added more lemon juice as suggested in another comment + paprika, garlic powder and chili powder. It was delicious!
So good with avocado
I cooked too much of quinoa, but I found a recipe for your quinoa waffles, and it was a nice sweet reward after this delicious food. I felt good after eating it. Thank you for your recipes!
Hi PUL team,
Is there a way to make the sauce less bitter?
Did NOT like the sauce; I replaced with a combo of balsamic vinegar and balsamic glaze and it was AWESOME
I love the nourish bowl concept and I love how seasonal this recipe is. good flavors too. I ended up overbaking the sweet potato by blindly following the time in the recipe, I need to remember to keep an eye on things!
Thank you thank you thank you for this recipe!!! So good
What a great recipe for brussel sprouts! Dressing was also delicious. Definitely worth a repeat.
Easy to assemble and hearty. The dressing is delicious with a splash of maple syrup added.
Absolutely delicious !
This is incredible. I can’t believe I can enjoy something with brussel sprouts this much 😄
I love this bowl! It's perfect for meal prepping because it tastes great both warm and cold.
Delicious and very filling and nourishing!
Such an easy recipe that tastes so delicious!!
So yummy and light!😍
Definitely nourishing! I still have ways to go with trying to adapt to quinoa so I used brown rice instead. Absolutely delicious and the dressing was outstanding. And this is my first time trying and finishing all my brussel sprouts. Autumn or not— this meal will be made on repeat.
I am on a keto diet. I substituted cauliflower rice with quinoa. Skipped the sweet potatoes and it was truly delicious
So delicious, nutritious and filling!! I love how you can roast any veggies you have in the fridge (we added beets and broccoli) and it tasted delicious with the sauce. Thanks PUL Team!
Love this recipe! I cook every fall😉
Super delicious and easy! Topped mine with chopped dates and pepitas also had it with brown rice instead. Will be a staple for us this winter :))
This is a recipe I come back to again and again over autumn and winter and is great for meal prep that then sees me through a few meals. I love the colours as well as the tastes of all the different components of this nourish bowl.
super !
We loved this Sadia! The dressing was just divine, and the combination of veggies with the sweetness of the cranberries and the tardness of the pomegranate was nothing but excellent! I cannot have garlic, but the other flavours in this recipe were definitely enough and the garlic wasn't missed :). Only thing I recommend others: double up on the pomegranate! Just because it's such a nice fresh crunch in there.
Thank you!
We made this for dinner tonight. OH. MY. GOD! This was truly fabulous! The only substitutions I made was to fry the onion, garlic, and spinach together as the only spinach I had was frozen, I added some salt and pepper to the sweet potato and Brussels sprouts, and I used vegetable broth instead of water and bouillon cube for the quinoa, and I omitted the almonds since I did not have any on hand. The pomegranate seeds and the cranberries add an amazing touch of sweetness and texture to the overall bowl so do not skip them. The dressing blew my mind and I cannot wait to have it on other bowls and salads! Whoever came up with the idea of pairing tahini, miso paste, and dijon mustard together was genius! This bowl will absolutely be on regular rotation at our table!
I love this bowl. It's tasty and filling and a nice way to eat Brussel Sprouts in a different way. And I love that I can make a bigger amount, since it tastes also great cold the next day as a healthy lunch at work. Thank you! 😊♥️
I made the dressing. Loved it! I substituted almond butter for tahini.. So delicious and creamy.
Wonderful and incredibly cured, thank you so much for sharing this!
Love this recipe! Was wondering if you ever record macro information or calories for those of us watching the numbers, appreciate you thank you!
Hi Sadia
I was just looking for the video where you have shown how to make homemade sprouts in the jar?
Please help me to find the video
And thanks for beautifuly presented videos !
This is a favourite we enjoy over and over again! The flavour combinations are so warming and delicious, and the pomegranate, cranberries and almonds make such a pleasant sweet crunch. I love this bowl so much! Thanks so much PUL!
Fantastic! Easy and delicious! I made this for my wife and daughter tonight and both loved it! This recipe has earned a spot on our short list. Thank you!
This tastes so amazing. Everything works so well together and I especially love the roasted veggies. It's the perfect meal for this season and so comforting, too.
Yum yum yum, so tasty and I love how healthy it makes me feel! Perfect for the season. Thank you!
I really liked the flavors of this salad. I’m not a fan of tahini so used hummus as suggested in options and thought this worked well in place of the sauce.
The toppings of cranberry, pomegranate and nuts finish it off perfectly and the caramelized onions were delicious.
I think I over-cooked the Brussel sprouts so might cook them for less time than the onions and sweet potatoes next time.
It was great! I think I used too little oil on the baking veggies though. They turned a little more black but were still tasty! I switched the tahini for cashew paste and it tasted very good.
This one is so good !! Now, that autumn arrived, it was a perfect lunch :) the sauce for this recipe was heavenly. We used peanut butter since we didn't have tahini, and it was just as good ! 10/10 !!
Could you recommend a vegetarian bouillon cube? I usually use Better Than Bouillon paste. Would that work the same? I'd love to try it with what you use to get the best flavor. Thank you in advance.
I made this for Thanksgiving a few years ago. It was great, but because it takes over an hour to make I haven't made it since.
This is the perfect bowl! Everyone in my family loved it from my 2-year old niece to the adults! Will definitely be making it again! :)
I don't really like brussels sprouts, but this is nice! I love the special toppings on this bowl and every bite has a burst of flavor. Also great sauce :D
this bowl is amazing! I made it for my family and everyone loved it. So easy and the flavours are amazing together, the sauce is especially delicious. Yum!