Ingredients

The following ingredients have 2 Servings
  • 1 cup brussels sprouts, (stems removed and cut in half)
  • 1 tablespoon maple syrup
  • 1 chipotle pepper, (diced)
  • 1 teaspoon adobo sauce from the can of chipotles
  • 1 small sweet potato, (peeled and sliced into rounds)
  • 1/4 teaspoon salt
  • 1/4 teaspoon 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
  • 1/2 cup cooked farro
  • 1/2 cup cooked quinoa
  • 1/2 cup cooked whole wheat couscous
  • 1 cup curly green kale, (chopped)
  • 2 teaspoons toasted sesame oil
  • 1 roasted red pepper
  • 2 ounces feta cheese
  • 3 tablespoons greek yogurt
  • 1/3 cup half and half
  • 1 tablespoon adobo sauce, (from a can of chipotles in adobo)
  • juice of half a lime
  • zest of half a lime
  • 1/8 teaspoon salt

Instruction

  • Preheat the oven to 425 degrees F. Line two baking sheets with parchment paper. I roast everything at the same time to simply!
  • Toss the brussels with the maple syrup, chipotle and adobo. Spread on the sheet. Toss the sweet potatoes with the coconut oil, butter, salt and pepper. Spread on the sheet. Toss the chickpeas with the olive oil, paprika and garlic (and a shake of salt and pepper.) Spread on the sheet! Roasted everything for 20 to 25 minutes.
  • To make the grain bowls, combine the grains in the bottom of the bowl. I like to massage the kale with the sesame oil and let it sit for 5 minutes, then toss it in with the grains for some extra green! Add on the brussels, sweet potato and roasted red pepper. Top with the chickpeas and the feta. Drizzle with the chipotle crema if you’d like. Eat up!