After a couple of food and drink-filled trips to Chicago and Louisville this year, I've been trying to get back in the groove of eating healthily (at least for breakfast and lunch.) One big thing that helps me do this is prepping at the beginning of the week—if I can just throw some vegetables, grains and dressing in a bowl when lunchtime rolls around, I'm much more likely to go for that instead of a grilled cheese (though of course, there's a time and place for grilled cheese too.) I prefer a ratio of 3:1 vegetables to grains, but you can adjust according to your preference. I typically make this on Sundays, and then it lasts me the entire week for lunch!
Sweet Potato & Brussels Sprout Grain Bowls (serves 6)
1 cup quinoa
3 large sweet potatoes, peeled and diced
4 tablespoons olive oil, divided
2 teaspoons kosher salt, divided
1 teaspoon black pepper, divided
1 lb. Brussels sprouts, trimmed and halved
1 teaspoon fish sauce
1/2 cup olive oil
1/4 cup rice vinegar
2 tablespoons low-sodium soy sauce
2 cloves garlic, chopped
2 tablespoons brown sugar
2 tablespoons peeled and minced ginger
2 teaspoons toasted sesame oil
Sliced cabbage, quick pickles, or other greens of your choosing
Salted roasted peanuts
- Make quinoa: Add quinoa and 2 cups water to a medium saucepan. Bring to a boil over high heat, then cover and simmer until water is absorbed, about 15 minutes.
- Preheat oven to 425°. Spread sweet potatoes on a rimmed baking sheet and toss with 2 tablespoons olive oil, 1 teaspoon salt and 1 teaspoon pepper. Roast for 30-35 minutes, until tender and browned.
- Spread Brussels sprouts on a rimmed baking sheet. Toss with remaining olive oil, salt and pepper and roast for 25-30 minutes, until very crispy. Toss with fish sauce.
- Make dressing: Combine all ingredients in a blender and puree until smooth. Cover and refrigerate until ready to use.
- Add eggs to a saucepan filled with water. Bring to a boil, then immediately turn off heat and let eggs sit in pan for 5 minutes. Remove from pan, rinse under cold water and carefully peel.
- To serve: Add quinoa, sweet potatoes, and Brussels sprouts to each bowl and drizzle with dressing. Carefully cut each egg in half and add to bowl. Add additional vegetables, hot sauce and peanuts as desired.