Description
Golden sweet potatoes and Brussels sprouts roast until tender, while diced apples add a juicy crunch. Combined with fluffy quinoa, pecans, and dried figs, every mouthful balances earthy, nutty, and sweet-tart notes.
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 teaspoon salt
- 2 cups diced sweet potato
- 1 tablespoon olive oil
- 1 cup Brussels sprouts halved
- 1 cup chopped apple
- 1/2 cup roasted pecans
- 1/4 cup dried figs chopped
- 4 cups mixed greens
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon fig jam
- 1 teaspoon Dijon mustard
- 1 clove garlic minced
- Salt to taste
- Pepper to taste
Instructions
- Rinse quinoa under cold water, then combine with 2 cups water and 1 teaspoon salt in a saucepan and bring to a boil. Reduce heat, cover, and simmer for 15 minutes until liquid is absorbed. Fluff with a fork.
- Preheat oven to 400°F. Toss diced sweet potato and Brussels sprouts with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes until tender and golden.
- In a small bowl, whisk together 2 tablespoons olive oil, balsamic vinegar, fig jam, Dijon mustard, and minced garlic. Season with salt and pepper to taste.
- Divide mixed greens among serving bowls. Top with cooked quinoa, roasted sweet potato, Brussels sprouts, chopped apple, pecans, and dried figs.
- Drizzle the fig balsamic vinaigrette over each bowl and serve immediately.
Notes
- Quinoa can be replaced with farro or brown rice for variation.
- To make the vinaigrette smoother, gently warm the fig jam before whisking.
- Store leftover components separately for easy meal prep throughout the week.
- For added protein, top the bowls with roasted chickpeas or grilled chicken.