As a student I am constantly busy, and I always find myself around 7 PM at night wondering what to cook up, and although I have a food blog I sometimes just loathe cooking like most people; especially after a long day of school work. Nourishing bowls or buddha bowls as some call them are the perfect way to get all your essential nutrients in one bowl. You can also make up the components of the bowl on a Sunday and throw them together throughout the week- they are really a no hassle kind of a meal!
I love the warm roasted brussels and crispy chickpeas since they are super warm, and that’s usually what my body is craving this time of year! I hope you enjoy, and hopefully this recipe makes meal prep a little bit easier for you!
Nakd Autumnal Nourishing Bowl
- 1 Cup Brussel Sprouts (Washed, trimmed, and cut in half)
- 1 Can Chickpeas (Drained and Rinsed)
- 1/2 Butternut Squash (Peeled and cubed)
- 3 Tbsp Balsamic Vinegar
- 5 Tbsp Olive Oil
- 1 Tbsp Cinnamon
- 1 Tbsp Maple Syrup
- 2 Pinches Sea Salt
- 1/2 Cup Quinoa
- 1 Medium Carrot (Shredded)
- 2 Tbsp Tahini
- 1 Tbsp Lemon Juice
- 3 Tbsp Water
- 1/2 tsp Dried Dill
- 2 Tbsp Pomegranate Seeds (Optional)
Preheat the oven to 400 degrees fahrenheit.
2. On a lined baking tray add the brussels with 1 Tbsp of balsamic and 1 Tbsp of olive oil- add a pinch of sea salt and mix together using hands. Roast for 30 minutes while mixing half way in between (so they don't burn!).
3. In a medium sized bowl mix the chickpeas with the remaining balsamic and 2 Tbsp of olive oil, and another pinch of sea salt. Roast for 30-35 minutes on a lined baking tray. Mix them every 10 minutes to make sure that they don't burn.
4. In another medium sized bowl mix together the remaining olive oil, maple syrup, cinnamon, and squash. Roast for 30 minutes, and stir halfway in between.
5. While the brussels, chickpeas, and squash are in the oven start making the quinoa by adding in a cup of water to the quinoa over medium heat until cooked through.
6. While the quinoa is cooking mix the tahini, lemon juice, water, and dill together to make the dressing.
7. Shred a medium carrot- I used a julienne peeler.
8. Once everything is cooked place the quinoa on the bottom of a bowl, adding in the brussels, squash, chickpeas, and carrot. Drizzle over the dressing and add pomegranates (optional). Enjoy!