Preheat oven to 400 degrees. Spray 2 large rimmed baking pans with nonstick spray.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Celebrate autumn and America’s farmers with this delightful grain bowl.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 2 medium sweet potatoes, peeled and diced | ||
| 12 oz. Brussels sprouts, trimmed and halved lengthwise | ||
| 1 (15-oz.) can Hy-Vee garbanzo beans, drained and rinsed | ||
| 1 tsp. kosher salt | ||
| ¼ tsp. Hy-Vee chili powder | ||
| 3 tbsp. Gustare Vita olive oil | ||
| 3 c. cooked Hy-Vee white or tri-color quinoa | ||
| 6 oz. farmer’s cheese, crumbled | ||
| Cilantro leaves, sliced radishes and diced avocado, for garnish | ||
| Maple Dijon dressing |
Things To Grab
- Hy-Vee nonstick cooking spray
- 2 large rimmed baking pans
- Large bowl
Directions
Combine sweet potatoes, Brussels sprouts and garbanzo beans in a large bowl. Sprinkle with salt and chili powder; drizzle with olive oil. Toss until evenly coated. Spread evenly in prepared baking pans.
Roast for 30 to 35 minutes or until tender and golden, turning occasionally.
To serve, divide cooked quinoa evenly into serving bowls. Top with sweet potatoes mixture and cheese. Garnish with cilantro, radishes and avocado, if desired. Drizzle with dressing. Serve immediately.
Nutrition facts
Servings
570 Calories per serving
Amounts Per Serving
- Total Fat: 26g
- Cholesterol: 40mg
- Sodium: 1100mg
- Total Carbohydrates: 64g
- Protein: 25g
Daily Values
0%
Iron 30%
0%
Calcium 40%
0%
Vitamin D 0%
0%
Potassium 15%