Ingredients

The following ingredients have 4 Servings
  • 1 lb brussels sprouts (halved)
  • 1 batch of spiralized butternut squash noodles (I used this method from my girl Ali)
  • 1 can chickpeas
  • 1 tablespoons harissa paste
  • 1 tablespoon water
  • 1/2 cup pomegranate seeds
  • 2 cups cooked quinoa
  • 2 tablespoons tahini
  • 2 teaspoons miso paste
  • 1 teaspoon lemon juice
  • 1 teaspoon rice vinegar
  • 1 small garlic clove (pressed or grated)
  • Pinch of turmeric + ginger
  • Water to thin

Instruction

  • Preheat the oven to 400 degrees. Toss the brussels sprouts in some oil, salt + pepper (optional) and transfer to a baking sheet. Roast in the oven for 20 - 25 minutes until browned and soft.
  • Once the brussels are in the oven, prepare the butternut squash. I used this method for peeling and spirazling (I had a medium butternut squash for these 4 bowls). When the brussels have about 5 minutes left, add the squash noodles to the pan and roast until tender. Remove from the oven and set aside.
  • Add chickpeas, harissa and water to a skillet. Cook until chickpeas are warm and starting to get a little crispy, about 5 - 7 minutes. Remove and assemble the bowls.
  • Evenly divide ingredients among four bowls, arranging quinoa, chickpeas, squash noodles, brussels sprouts and pomegranate however you'd like (I do mine in a circle).
  • Whisk together dressing ingredients and pour over bowls. Then dig in!