Main image of Autumn Glow Nourish Bowl

Autumn Glow Nourish Bowl

1 hr

Meal

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

Servings

Total

1 hr

Prep

10 min

Cook

50 min

Contains

Soy symbol

soy

Sesame symbol

sesame

Swap out

Treenut symbol

tree nut

Free from

Peanut symbol

peanut

Gluten symbol

gluten

Ingredients

The bowl

  • 1½ cups (255 g)
    uncooked quinoa, rinsed
  • 2¼ cups (540 mL)
    water
  • 1
    vegetable bouillon cube
  • 1 Tbsp (15 mL)
    vegetable oil
  • 1
    medium red onion, thinly sliced
  • 2
    cloves garlic, minced
  • 3
    medium 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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Directions

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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!

Notes

  • * 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.

Storage

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

Let us know what you think

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

tahini

Fruits & Veggies 63%

medium red onion

clove garlic

medium sweet potato

Brussels sprouts

fresh spinach

pomegranate seeds

dried cranberries

lemon

Calcium
No significant sources of calcium
Fat

vegetable oil

roasted almonds

tahini

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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Discussion & Rating

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Celina - Nov. 7, 2021, 12:10 a.m.

This tastes so amazing. Everything works so well together and I especially love the roasted veggies. It's the perfect meal for this season and so comforting, too.

PUL Team - Nov. 7, 2021, 11:47 p.m.

So happy it was enjoyed, Celina!


Lizzy - Nov. 5, 2021, 8:34 p.m.

Yum yum yum, so tasty and I love how healthy it makes me feel! Perfect for the season. Thank you!


Linda - Oct. 25, 2021, 1:01 a.m.

I really liked the flavors of this salad. I’m not a fan of tahini so used hummus as suggested in options and thought this worked well in place of the sauce.
The toppings of cranberry, pomegranate and nuts finish it off perfectly and the caramelized onions were delicious.
I think I over-cooked the Brussel sprouts so might cook them for less time than the onions and sweet potatoes next time.

PUL Team - Oct. 26, 2021, 5:03 a.m.

Hello Linda, thanks for sharing the substitute and adjustments with us! Do let us know how it goes if you give the recipe another try 🙂


Lea - Oct. 16, 2021, 1:56 p.m.

It was great! I think I used too little oil on the baking veggies though. They turned a little more black but were still tasty! I switched the tahini for cashew paste and it tasted very good.

PUL Team - Oct. 16, 2021, 3:49 p.m.

Hi Lea! Thanks for sharing your experience with this one. We're glad it was enjoyed despite the darker veggies. Turning the oven down a touch should help as well if you're interested and plan to give the recipe another try ☺️


Clara - Oct. 5, 2021, 11:24 a.m.

This one is so good !! Now, that autumn arrived, it was a perfect lunch :) the sauce for this recipe was heavenly. We used peanut butter since we didn't have tahini, and it was just as good ! 10/10 !!

PUL Team - Oct. 6, 2021, 3:34 a.m.

A lovely substitution, Clara, we appreciate this so much 😊


Cheryl - Sept. 7, 2021, 2:28 a.m.

Could you recommend a vegetarian bouillon cube? I usually use Better Than Bouillon paste. Would that work the same? I'd love to try it with what you use to get the best flavor. Thank you in advance.

PUL Team - Sept. 8, 2021, 2:02 a.m.

Hi Cheryl, thank you for the question! We use the ones we get from our local store here called Albert Heijn, but I'm sure the paste you have should work just fine. We hope you love the recipe if you give it a try ☺️


Monica - Aug. 1, 2021, 1:23 a.m.

I made this for Thanksgiving a few years ago. It was great, but because it takes over an hour to make I haven't made it since.

PUL Team - Aug. 4, 2021, 5:14 a.m.

Thanks for sharing, Monica! So honoured to have been part of the special occasion. Since a bulk of the recipe time is the veggies and quinoa cooking, we find this is a fun one to make while multitasking (such as preparing another meal, dessert, or cleaning up around the kitchen 😃). Really grateful for the feedback regardless to help us improve 😊


Leene - July 24, 2021, 6:40 p.m.

This is the perfect bowl! Everyone in my family loved it from my 2-year old niece to the adults! Will definitely be making it again! :)

PUL Team - July 26, 2021, 2:04 a.m.

So happy to hear you're all enjoying the nourish bowl, Leene 😃


Sonia - July 23, 2021, 2:12 p.m.

I don't really like brussels sprouts, but this is nice! I love the special toppings on this bowl and every bite has a burst of flavor. Also great sauce :D


paige - July 10, 2021, 3:54 a.m.

this bowl is amazing! I made it for my family and everyone loved it. So easy and the flavours are amazing together, the sauce is especially delicious. Yum!

PUL Team - July 15, 2021, 5:32 a.m.

Hi Paige, thank you for your review! So glad you enjoyed it :)