Nyssa's Favorite Nourish Bowls



A nutrient-dense meal packed with colorful greens to spice up your usual salad! Make ahead and bring in for lunch all week long.


Created by: Wellory Nutritionist Nyssa


Prep time: 10 minutes

Cook time: 40 minutes


Great source of…

✓ Healthy fats

✓ Protein

✓ Fiber

✓ Manganese

✓ Iron

✓ Folate

✓ Magnesium

✓ Potassium

✓ Vitamins A, B, E, K, C & B2


Ingredients:


  • 1–2 tbsp olive oil

  • 1 large sweet potato

  • 2 large carrots

  • 1 1/2 cups brussels sprouts

  • 1 1/2 cups broccoli florets

  • 1/2 large red onion

  • 6 serrano chilis

  • 1 can (15 oz) chickpeas

  • 1-2 lemons

  • Salt & pepper

  • 2 cups cooked quinoa

  • 5 oz spinach

  • 1 – 2 avocados

  • Hummus

  • Red pepper flakes

  • Hemp hearts


Steps:

  1. Preheat oven to 400 degrees

  2. Prepare vegetables: cube sweet potatoes, peel carrots (if needed), drain and rinse chickpeas, slice brussels sprouts, red onions, and serrano chilis

  3. Place veggies and lemon (cut into 6 pieces) in a large roasting pan or rimmed baking sheet

  4. Add olive oil, salt and pepper to taste

  5. Roast for 40-45 minutes (or until veggies are brown and tender) and shaking pan halfway through

  6. Remove from oven and let cool for a few minutes

  7. Prepare individual bowls with scoop of quinoa, handful of spinach, sliced avocado and tablespoon of hummus

  8. Top each bowl with your veggies

  9. Add a sprinkle of red pepper flakes, hemp hearts and a squeeze of roasted lemons and you're done!

  10. Keep leftovers in refrigerator for up to 3-4 days in a covered container


Tips:

  • Replace quinoa with farro, spelt berries, brown rice, white rice, or barley

  • Don't love spice? Leave out the serrano peppers!

  • Want more flavor? Add hot sauce on top


Sign up for the latest news.

WELLORY

  • Black LinkedIn Icon
  • Black Facebook Icon
  • Black Instagram Icon

© 2020 Wellory, Inc. All rights reserved. Read our Privacy Policy, Terms of Use, and Copyright Dispute Policy