Harvest Bowl with Maple Dijon Dressing
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This Harvest Bowl with Maple Dijon Dressing is layered with rice, roasted sweet potatoes, crispy brussels sprouts, almond breadcrumbs & a tangy dressing!
This Harvest Bowl with Maple Dijon Dressing is like a warm hug on a cold day. The potatoes & sprouts are warm, seasoned & crispy. The maple dijon dressing has the perfect amount of sweetness & tang. And the bowls are topped off with an almond/parmesan breadcrumb that is super tasty! This bowl is a must make!
Step One: Roast the Sweet Potatoes
I have been on a serious sweet potato kick lately. They are super easy to roast and go well with just about everything – bowls, salads…dipped in hummus!
Slice sweet potatoes into rounds and place them on a baking sheet with olive oil, garlic powder, onion powder, cumin, smoked paprika, chili powder, salt & pepper. Toss to coat and spread out in an even layer.
Roast for 20 minutes, flip and cook for another 5-10 minutes – the potatoes should be crispy and cooked through.
Step Two: Make the Brussels Sprouts
Shredded brussels sprouts are so amazing. They are good raw (like in this salad) but for these bowls I wanted them to be warm and crispy.
Heat the oil in a skillet over medium heat. Add the shallot, garlic, brussels sprouts and a pinch of salt & pepper. Cook for 5-7 minutes, or until the sprouts get a nice char. Keep on low heat until ready to serve.
Step Three: Make the Dressing & Breadcrumbs
I know these bowls have a lot of steps, but I SWEAR, they are all worth it! For the maple dijon dressing you need:
- olive oil
- dijon mustard
- maple syrup
- lemon juice
- pepper
Combine the dressing ingredients in a bowl and whisk to combine. Set aside.
And, as a fun topping, I made some almond & vegan parmesan “breadcrumbs”. They are super easy to make and add a nice salty crunch to the bowls. To make them, just add sliced almonds (unsalted) and vegan parmesan to a food processor. Pulse until a fine crumb is made.
Step Four: Assemble & Serve
To assemble all of your hard work, layer each bowl with rice, potatoes and brussels sprouts. Sprinkle with the breadcrumbs and add some sliced avocados. Drizzle each bowl with a little dressing and dig in!
These bowls have everything – crunchy veggies, tangy dressing & delicious toppings.
Need more recipe inspo? Check these out:
Harvest Bowl with Maple Dijon Dressing
Ingredients
FOR THE SWEET POTATOES
- 2 medium sweet potatoes cut in 1/4" rounds
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon pepper
- salt to taste
FOR THE BRUSSELS SPROUTS
- 1 teaspoon olive oil
- 1 shallot sliced
- 2 cloves garlic minced
- 10 ounces shredded brussels sprouts
- salt & pepper to taste
FOR THE MAPLE DIJON DRESSING
- 2 tablespoons olive oil
- 1 tablespoon dijon mustard
- 1 tablespoon maple syrup
- 1/2 lemon juiced
- pepper to taste
FOR THE BOWLS
- 2 cups cooked rice
- almond breadcrumbs see notes
- 2 avocados sliced
Instructions
- Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
- Add all of the potato ingredients to the baking sheet and toss to coat. Spread out in an even layer and roast for 20 minutes. Flip and cook for another 5-10 minutes, or until the potatoes are crispy and cooked through.
- While the potatoes are roasting, heat the oil in a skillet over medium heat. Add the shallot, garlic, brussels sprouts and a pinch of salt & pepper. Cook for 5-7 minutes, or until the sprouts get a nice char. Keep on low heat until ready to serve.
- Combine the dressing ingredients in a bowl and whisk to combine. Set aside.
- To serve, add rice to each bowl and top with potatoes, brussels sprouts, avocado slices & almond breadcrumbs (see notes). Drizzle with the dressing and eat!
Video
Notes
- To make the almond breadcrumbs, add 1/2 cup sliced almonds (unsalted) and 1/2 cup vegan parmesan to a food processor. Pulse until a fine “breadcrumb” is formed. You won’t need all of this for the bowls. The rest can be saved in the fridge – use within 7 days.
This is a delicious go to Meal prep for me. I use a lot less oil to lower the fat grams. Whenever I share this meal With someone they are always amazed it’s all the flavor profile and deliciousness. Thank you so much, Rene for all of your amazing recipes. I am coming up on one year of being plant-based and your website recipes have been my saving grace
Thanks so much Heather! And congrats on one year!
We thought this was delicious. So flavorful! I did not eat it over rice & I only put the dressing on the Brussels sprouts.
As an appetizer we snacked leftovers from your recipe for Korean beef egg rolls. I am throughly enjoying your recipes as we transition to a plant based diet. Thank you!
Our oldest (age 11) says 4.9/5
Husband went back for seconds so I would say it is a success. We will be making this one again for sure!
Thanks so much! So glad it was a hit with the whole family!