Nourish Bowl

I’ve definitely been taking advantage of all the Brussel Sprouts on sale lately! How about you? What are your favorite fall fruits and veggies? I also love me some Acorn squash, pears, persimmons, dates, and pomegranates as well. Wholesome bowls with the current season in mind is definitely the way to go.

As for Brussel Sprouts, this Nourish Bowl is one of my favorite ways to incorporate this healthy cruciferous vegetable into my whole food plant-based diet.

Brussel Sprouts are full of fiber, antioxidants, vitamins and minerals. And when prepared properly, they are also freaking delicious. Enjoy!

Nourish Bowl - Makes 2 bowls

• 2 cups cooked quinoa

• 2 cups Brussel Sprouts, washed, ends trimmed off and cut in half

• 1 can of chickpeas, rinsed and drained

• 4 cups of kale, shredded

• 1/2 cup of sauerkraut, divided

• 1 Tb of BBQ sauce of choice or Korean gochujang paste

• 1 Tb coconut aminos ( tamari or soy sauce can be used instead )

• 2 tsp roasted sesame seeds or furikaki, divided

• 1 avocado cut in half and sliced

• 1 lemon sliced in half

• Creamy Lemon Tahini Dressing ( recipe can be found on my “Dressings” page. Link HERE )

*Preheat oven to 375F and cook quinoa according to the package instructions.

*Put washed and sliced Brussel Sprouts in a medium-size bowl and add 1 Tb of coconut aminos and the juice of 1/2 of a lemon. Next, spread Brussel Sprouts on a parchment-lined baking tray.

*Place one can of rinsed and drained chickpeas in the medium-size bowl and toss with 1 Tb of BBQ sauce or gochujang paste until well coated. Place chickpeas on a second parchment-lined baking tray.

*Put baking trays in your pre-heated oven for 30-40 minutes or until desired “crispiness” has been reached.

*Place shredded kale in a medium-size bowl and squeeze the remaining lemon half over the kale. Massage the lemon juice into the kale and set aside.

To Assemble Nourish Bowl

Separate the kale into 2 medium-size serving bowls. Add 1 cup of cooked quinoa on top of the kale. Next, divide the Brussel sprouts and BBQ chickpeas and arrange them in the serving bowls. Top Nourish Bowl with 1/2 of a sliced avocado, 1/4 of a cup of sauerkraut, 1 tsp sesame seeds, or furikaki and Tahini Miso Dressing.

Fig, Chickpea and Quinoa Salad

When I make a salad, they tend to end up looking more like a main course verses a side dish. All of my salads tend to have most of these components…something crunchy, something herby, something tangy, something creamy, something salty, and something sweet. I give myself bonus points if I’m able to incorporate something warm as well ( like potatoes, root vegetables, or cooked grains ).

I came across some gorgeous fresh figs on sale recently at Wholefoods Market and I couldn’t pass them up. I mean, normally fresh figs are about $10 a basket here but these were only $3.99! So yaaaa… I had to grab a few.

When it comes to measurements for my salads I generally don’t use them ( dressings being an exception ). I toss together whatever amount of one particular ingredient I’m feeling that day. Sometimes it’s more greens, sometimes it’s more quinoa, and sometimes it’s a lot more “cheese”. So feel free to play with the ingredients with this recipe.

This salad is so satisfying and surprisingly filling. Just layer everything in a large bowl, pour in some Maple + Mustard dressing, and toss. Makes a perfect easy light dinner. Enjoy!

Fig, Chickpea and Quinoa Salad

• Romaine Lettuce - approximately 2 to 4 cups chopped

• Fresh or dried sliced figs - approximately 4 fresh figs or 4 dried figs

• Cooked Quinoa - about 1/2 cup cooked ( sweet potatoes cut into 1” cubes and baked make a great sub! )

• Crumbled Vegan Feta - about 1/4 cup or you could use another type of other crumbly/creamy vegan cheese ( Violife Brand Feta is delicious, it has a flavor and consistency similar to goat cheese. I find this at Wholefoods Market )

• Cooked Chickpeas - about 1/3 - 1/2 cup

• Chopped Walnuts - a handful

• Fresh Tarragon - handful ( optional but so delicious in this dish )

• Fresh chopped Green Onions of Chives - a handful

Maple + Mustard Salad Dressing

* I don’t consume a lot of oil and tend to replace it with other ingredients ( like water ). However, for this dressing, I make an exception.

• 3 Tbs neutral-tasting oil like sunflower oil

• 3 Tbs extra virgin olive oil

• 2 Tbs white wine vinegar ( champagne or apple cider vinegar can be used instead )

• 2 Tbs maple syrup

• 5 tsp dijon mustard

• 1/4 tsp salt

• cracked black pepper to taste

Place all dressing ingredients in a sealed jar and shake until well combined. You should have plenty of dressing to make a few servings of this salad.