The Wellorist
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:
- Preheat oven to 400 degrees
- Prepare vegetables: cube sweet potatoes, peel carrots (if needed), drain and rinse chickpeas, slice brussels sprouts and red onion
- Place veggies and lemon (cut into 6 pieces) in a large roasting pan or rimmed baking sheet
- Add olive oil, salt and pepper to taste
- Roast for 40-45 minutes (or until veggies are brown and tender) and shaking pan halfway through
- Remove from oven and let cool for a few minutes
- Prepare individual bowls with scoop of quinoa, handful of spinach, sliced avocado and tablespoon of hummus
- Top each bowl with your veggies
- Add a sprinkle of red pepper flakes and a squeeze of lemon juice
- 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