Main image of Autumn Glow Nourish Bowl

Autumn Glow Nourish Bowl

1 hr


A nourish bowl perfect for fall, containing seasonal ingredients like sweet potatoes, Brussels sprouts, and pomegranates.



1 hr


10 min


50 min


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The bowl

  • 1½ cups (255 g)
    uncooked quinoa, rinsed
  • 2¼ cups (540 mL)
  • 1
    vegetable bouillon cube
  • 1 Tbsp (15 mL)
    vegetable oil
  • 1
    red onion, thinly sliced
  • 2
    cloves garlic, minced
  • 3
    sweet potatoes, cut into 1 cm cubes
  • 2½ cups (388 g)
    Brussels sprouts
  • 2 cups (60 g)
    fresh spinach
  • ⅓ cup (43 g)
    roasted almonds, coarsely chopped
  • ¼ cup (44 g)
    pomegranate seeds
  • 2 Tbsp (20 g)

Golden glow sauce

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  1. Preheat the oven to 430°F (220°C).
  2. Toss the oil, onion, garlic, sweet potatoes and Brussels sprouts in a baking dish or on a baking tray lined with baking paper, and bake on the middle rack of the oven until cooked to your liking, about 40 - 50 minutes, stopping halfway to stir.
  3. Place quinoa and water in a pot. Crush in the bouillon cube, bring to a boil then reduce heat to low, partially cover, and allow to cook for 15 - 20 minutes until liquid is absorbed and the quinoa is al dente.
  4. Add the sauce ingredients to a small food processor and blend (or add to a bowl and whisk) until well combined.
  5. To create your bowl add greens, quinoa, and baked veggies. Sprinkle on the almonds, pomegranate seeds, and cranberries. Drizzle on the sauce and enjoy!


  • * Speed-it-up: you can speed up this recipe by pan cooking the veggies instead of roasting. Simply cook the onion and garlic in the oil on high heat for about 3 minutes until fragrant, then lower to medium-high, add the sweet potatoes and Brussels sprouts with a splash of water, cover with the lid and allow to cook until soft, about 15 - 20 minutes.


  • Store in an airtight container in the fridge for up to four days.
  • Keep the sauce stored separately for up to 3 days.

Plate method

The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.

Grains 33%

uncooked quinoa

Proteins 4%

roasted almonds


Fruits & Veggies 63%

red onion

clove garlic

sweet potato

Brussels sprouts

fresh spinach

pomegranate seeds

dried cranberries


No significant sources of calcium

vegetable oil

roasted almonds


Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

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