Harvest Bowl with Maple Dijon Dressing
This Harvest Bowl with Maple Dijon Dressing is layered with rice, roasted sweet potatoes, crispy brussels sprouts, almond breadcrumbs & a tangy 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.
Nutrition
Calories: 474kcal | Carbohydrates: 63g | Protein: 8g | Fat: 23g