Sweet Potato Brussels Sprout Quinoa Bowl

• Vegan
• Gluten free

• Produce

  • 1 cup Brussels sprouts
  • 2 tbsp Cranberries, dried
  • 2 cloves Garlic
  • 1 tbsp Ginger, fresh root
  • 1/2 Onion
  • 2 cups Sweet potatoes

• Canned Goods

  • 1 1/2 cups Vegetable broth

• Pasta & Grains

  • 1 cup Quinoa

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1/4 cup Almonds

Found on laurenkellynutrition.com

Description

Ingredients

• 1 cup quinoa, rinsed
• 1½ cups vegetable broth (can also use chicken broth)
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• ½ onion, minced
• 1 tablespoon fresh ginger root, diced
• 2 cups sweet potatoes, diced
• 1 cup sliced Brussels sprouts
• 2 tablespoons dried cranberries
• ¼ cup sliced almonds

Directions

• Place quinoa and broth into a pot. Bring to a boil over medium heat. Cover and reduce heat to low, simmer for 15-20 minutes until all liquid is absorbed.
• Meanwhile while quinoa is cooking, place olive oil, garlic, onion and ginger into large skillet. Cook over medium heat 3-4 minutes until onions are translucent. Add sweet potatoes and brussels sprouts and let cook for 10 minutes or until they soften.
• Add cooked quinoa to skillet and thoroughly combine.
• Remove from heat.
• Add cranberries and almonds and mix again.