Sweet’n Savory Fall Nourish Bowl

Serving Size 4

Prep Time 10 mins

Cook Time 40 mins

Difficulty Easy

Ingredients

1 packet of Toss’ables Garlic & Herb

Chopped kale

Cooked quinoa

Pomegranate seeds

Avocado

 

Maple Sweet Potatoes

1 medium sweet potato

1-2 tbsp avocado oil

2 tbsp maple syrup

1 tsp salt

Dijon Brussel Sprouts

1 pound Brussel Sprouts, sliced thinly

1/4 cup dijon mustard

1 1/2 tbsp maple maple

2 tbsp avocado oil

2 tsp garlic powder

1 tsp onion powder

1 tsp salt

1/2 tsp pepper

 

Creamy Apple Cider Dressing

1/2 cup apple cider

1/3 cup cashews

2 tbsp apple cider vinegar

2 tbsp olive oil

1 sprig of Rosemary

2 garlic cloves

1 tsp onion powder

Salt and pepper to taste

 

Recipe by BasilandBiceps

 

Preparation

  1. Wash sweet potato well and cut into bite-sized cubes. Add in marinade ingredients and toss to combine. Transfer to parchment lined baking sheet and bake for 30-35 min at 400 F, tossing halfway.
  2. Wash and slice Brussel Sprouts in half. Add in marinade ingredients and toss to combine. Lay out evenly on a parchment lined baking sheet and air fry for 20 min at 400 F or bake for 30 min at 400 F.
  3. For the dressing, blend ingredients until smooth and pour half over kale and massage in until fully coated.
  4. Assemble bowl and drizzle dressing to finish.

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