Description
This vibrant Grain Bowl with Maple Chipotle Brussels Sprouts combines roasted vegetables, hearty grains, and a smoky chipotle crema for a perfectly balanced and flavorful meal. Packed with nutritious ingredients like brussels sprouts, sweet potatoes, chickpeas, kale, and a mix of farro, quinoa, and couscous, this dish offers a satisfying blend of textures and tastes with a lovely smoky-spicy-sweet kick.
Ingredients
Vegetables & Grains
- 1 cup brussels sprouts, stems removed and halved
- 1 small sweet potato, peeled and sliced into rounds
- 1/2 cup cooked farro
- 1/2 cup cooked quinoa
- 1/2 cup cooked whole wheat couscous
- 1 cup curly green kale, chopped
- 1 roasted red pepper
Roasting & Seasoning
- 1 tablespoon maple syrup
- 1 chipotle pepper, diced
- 1 teaspoon adobo sauce (from chipotle can)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons coconut oil
- 1 tablespoon coconut butter
- 1/2 cup chickpeas
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- Salt and pepper, to taste (for chickpeas)
Toppings & Chipotle Crema
- 2 teaspoons toasted sesame oil
- 2 ounces feta cheese
- 3 tablespoons Greek yogurt
- 1/3 cup half and half
- 1 tablespoon adobo sauce (from chipotles in adobo)
- Juice of half a lime
- Zest of half a lime
- 1/8 teaspoon salt
Instructions
- Preheat and prepare for roasting: Preheat the oven to 425°F (220°C). Line two baking sheets with parchment paper for easy cleanup and even roasting.
- Roast the brussels sprouts: In a bowl, toss the halved brussels sprouts with maple syrup, diced chipotle pepper, and 1 teaspoon adobo sauce until evenly coated. Spread them out on one of the prepared baking sheets.
- Roast the sweet potatoes: In another bowl, toss the sweet potato rounds with coconut oil, coconut butter, salt, and pepper. Spread them on the second baking sheet.
- Prepare and roast chickpeas: In a small bowl, toss chickpeas with olive oil, smoked paprika, garlic powder, salt, and pepper to taste. Spread the chickpeas on the baking sheet with the sweet potatoes.
- Roast all vegetables and chickpeas: Place both baking sheets in the oven and roast everything for 20 to 25 minutes, until vegetables are tender and chickpeas are crispy on the edges. Stir or flip halfway through for even cooking.
- Prepare the kale: While roasting, massage the chopped kale with toasted sesame oil in a bowl to soften it. Let it sit for about 5 minutes.
- Assemble the grain bowls: In each bowl, combine the cooked farro, quinoa, and whole wheat couscous. Toss in the massaged kale for a fresh, green element.
- Add roasted veggies and toppings: On top of the grains and kale, arrange the roasted maple chipotle brussels sprouts, sweet potato rounds, and roasted red pepper. Sprinkle roasted chickpeas and crumbled feta cheese over the bowls.
- Make the chipotle crema: In a small bowl, whisk together Greek yogurt, half and half, 1 tablespoon adobo sauce, lime juice, lime zest, and 1/8 teaspoon salt until smooth and creamy.
- Finish and serve: Drizzle the chipotle crema over the grain bowls as desired. Serve immediately and enjoy this savory, smoky, and slightly sweet meal!
Notes
- Feel free to substitute farro, quinoa, or couscous with other cooked grains like brown rice or barley based on preference or availability.
- For a vegan version, skip the feta and Greek yogurt-based chipotle crema or substitute with plant-based alternatives.
- If you prefer less heat, reduce the amount of chipotle pepper and adobo sauce used or omit altogether.
- Leftover roasted veggies can be stored in the fridge up to 3 days and reheated for quick meals.
- Massaging kale softens its texture and reduces bitterness, making it more pleasant to eat raw in salads or bowls.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Grain Bowls
- Method: Roasting
- Cuisine: American
