The Wellorist

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Nyssa's Favorite Nourish Bowl

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 Serves: 2-3

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
  • 1/4 large red onion
  • 1 can (15 oz) chickpeas
  • 1-2 lemons
  • Salt & pepper
  • 2 cups cooked quinoa
  • 5 oz spinach
  • 1/2 large avocado
  • 2 tablespoon Hummus
  • Red pepper flakes

Steps:

  1. Preheat oven to 400 degrees
  2. Prepare vegetables: cube sweet potatoes, peel carrots (if needed), drain and rinse chickpeas, slice brussels sprouts and red onion
  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 and a squeeze of lemon juice
  10. Keep leftovers in refrigerator for up to 3-4 days in a covered container

Tips:

  • Replace quinoa with farro or brown rice
  • Want more flavor? Add hot sauce on top
  • Want more protein? Add hemp hearts, chicken, or hard boiled egg

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