Here's a dish with ingredients that you would consider boringly simple: Brussels sprouts and quinoa.
But these two, presented in diversely colorful, eccentric, and mixed with roasted sweet potatoes, toasted pumpkin seeds, and plant-based ricotta-style cheese, you have a meal that couldn't be more spellbinding.
Why this Recipe Works
Listen, maybe quinoa doesn't turn you on, or perhaps, like me, you happily settle for a bowl of this no-frills stuff, but you've never had it like this! I assure you.
The combination of maple-glazed sweet potatoes, charred Brussels sprouts, and crispy quinoa is absolutely exquisite. It's quite a grain bowl!
Not only does it contain ingredients bursting with flavor, but it also ticks all the boxes for a super nutritious meal. It's:
- High-protein thanks to quinoa, poppy seeds, pumpkin seeds, and plant-based cheese made from macadamia nuts;
- Filling thanks to the ingredients listed below, precisely;
- Captivating by its various colors;
- Bewitching, I mean, did you take a good look at it?
I brought it for a quiet little picnic lately, and my pals loooved it.
Together, the fragrant and toasted nuts enhance and reinforce the natural qualities of the Brussels sprouts' nutty taste. They give an almost addictive flavor, which is a lot to say for a quinoa dish. (I usually reserve this kind of praise for things involving chocolate.)
What Goes in It?
Ingredient Notes and Substitutions
- Red and white quinoa – you can buy a packet of pre-mixed two-tone quinoa (or even three-color though it will be expensive), or you can mix it up yourself.
- Sweet potato – choose dark sweet potatoes (Beauregard and Garnet varieties ranging from bright orange to pale red) rather than pale ones. The former has thicker skin; their flesh is sweeter and moist. At the market, select those that are pretty small to medium with smooth, bruise-free skin. Take them organic, if you can. Conventional sweet potatoes are usually waterlogged and have a blander taste.
If you don't have this ingredient, you can replace it with Butternut squash.
- Brussels sprouts – the smaller ones are softer, which is better. Buy some that are bright green with compact bulbs.
- Pumpkin seeds – if you don't have a fragile gut, you can replace them with pistachios or do half and half (excellent, by the way).
- Poppy seeds – these are great for adding a third color dimension to quinoa (hey, this is a more economical way to have a tricolor type). These tiny, dried, dark gray-blue seeds can be purchased at most grocery stores. There are also beige and brown poppy seeds commonly offered in Asian or Eastern markets, so you can try them too.
- Macadamia ricotta – my ricotta is made with macadamia nuts, water, lemon juice, and a little salt, all puréed in a food processor. It has a reasonably wet texture. You can also make almond-based ricotta cheese or mix the two types to lower the ingredient cost (because you know, macadamia nuts ain't cheap).
If you don't want to fuss, get store-bought vegan ricotta, like the one from the American brands Toffuti or Kite Hill.
- Green onions – choose them with bright green and fresh stems. If you're on a low-FODMAP diet, as the white bulb is the sweeter part of the vegetable, you'll have to get rid of it. This is responsible for digestive disorders for people with sensitive intestines.
- Maple syrup – maple syrup is classified according to color and flavor. Generally, the American classifications are:
- Sophisticated grade or grade AAA, a pale amber or golden syrup with a delicate taste;
- Grade A has a medium amber color with a rich taste;
- Grade B is deep in color with a robust flavor;
- Grade C is very dark in color with a pronounced flavor reminiscent of caramelized sugar or molasse.
No matter which one you choose, make sure you select one of these products and not the artificial stuff called maple-flavored syrup. It's true, it's less expensive, but often this product contains questionable substances (high-fructose corn syrup, among others), and the taste has nothing to do with it!
How to Make it Step by Step
Okay, some might call it a quinoa salad, but it's not necessarily. Since we have a mixture of several ingredients, I can see why. But actually, it's a bed of poppy seed quinoa topped with a salad of sweet potatoes and Brussels sprouts. Bah! Who cares! In the tummy, it'll be a beautiful stewing mush.
Ideally, the dairy-free ricotta cheese will have been prepared. After this, here's how you go about it.
1 / Roast the vegetables;
2 / Cook the quinoa;
3 / Toast the pumpkin seeds;
4 / Make the pumpkin seeds and mint garnish;
5 / Drizzle the vegetables with maple syrup and apple cider;
6 / Season the quinoa and garnish with vegetable ricotta cheese.
The Keys to Success: My Top Tips
Having success with this recipe is easy if you select the best fresh ingredients.
The other important thing is...
Cook the quinoa to perfection
To do this, put one part of uncooked quinoa in two parts of water. Bring to a boil, salt generously, and add the quinoa. Simmer gently, cover, and cook until all of the liquid is absorbed and the grains are tender. Let stand, covered, for 10 minutes after turning off the heat.
Warning! Don't mix the quinoa during cooking. Just mix the grains lightly with a fork just before serving.
Other Creative Variations
If you like grain-based salads, take a look at the following recipes:
How to Serve this Dish
This healthy quinoa dish is very versatile. Just call it a grain bowl or Buddha bowl (trending term). You can really have fun with the ingredients. Change the sweet potato to something with the same color or change the quinoa with another type of grain (or pseudo-grain).
For example, make a dish of sweet potatoes, Brussels sprouts, and…
- Butternut squash
- Brown rice
Also, if you want to omit macadamia nut ricotta cheese, you can replace it with cauliflower to contrast the multiple colors of the vegetables with the white.
Make This Meal Now
Quinoa can sometimes seem like bland food, but not in this recipe. You'll love the combination of quinoa with caramelized Brussels sprouts and sweet potatoes. In addition, this grain dances with other grains of different colors, red and black, for a crunchy and diverse experience.
It's really possible to prepare yourself a delicious quinoa meal in a short time.
The only real preparation here is to cut the vegetables, season them and let them cook (on the stove and in the oven). Then you mix the vegetables in the vinaigrette, and bam!
Suddenly, you'll eat healthily like Buddha, gourmet version.
If you try this recipe, I want to know about it! I always appreciate your feedback. Leave a star rating in the recipe card right below and/or a review in the comment section further down the page. You can also follow me on Pinterest, Facebook, or Instagram. Sign up for my email list, too!
Maple-Glazed Roasted Sweet Potatoes, Charred Brussels sprouts, and Poppy Seed Quinoa
- 1 ¼ cup quinoa red and white, rinsed
- 450 g sweet potatoes (½ lb)
- 450 g Brussels sprouts (4 cups)
- 3 green onions
- 1 big bunch mint rinced
- 1 cup pumpkin seeds (100 g)
- 2 tablespoons maple syrup
- 3 tablespoons apple cider vinegar divided
- 1 cup macadamia or plant-based ricotta cheese (optional)
- 2 tablespoons poppy seeds divided
- Preheat the oven to 450 ° F/230 °C.
- In a medium pot, combine the quinoa with 2 cups of water and a pinch of salt and bring to a boil. Reduce the heat, cover, and simmer for 16 to 18 min until the quinoa is tender. Fluff the cooked quinoa with a fork and set it aside in a warm place.
- While the quinoa cooks, cut the Brussels sprouts in half (or into quarters if they are large). Peel and cut the sweet potatoes into 1 inch (2 cm) cubes. Thinly slice the stems of the green onions (do the same for the white bulbs and save them for people who don't have digestive problems if you wish). Pick the mint leaves off the stems and roughly chop them. Discard the stems.
- In a medium bowl, toss the Brussels sprouts with a drizzle of oil. Season with 1 teaspoon of poppy seeds, salt, and pepper. On a baking sheet lined with parchment paper, toss the seasoned sweet potatoes on half the baking sheet. Bake for 6 min.
- Remove from the oven and add the Brussels sprouts on the other half of the baking sheet. Return to the oven and continue cooking for 15-20 minutes, stirring halfway through cooking, until the vegetables are golden and tender.
- While the vegetables cook, in a large pan, heat a drizzle of oil on medium-high heat. Add the pumpkin seeds, toast, 2 to 3 minutes, stirring, until golden (beware! Pumpkin seeds may burst during cooking). Transfer to a cutting board, salt, and pepper immediately. When cool enough, roughly chop the pumpkin seeds.
- In a small bowl, combine the toasted pumpkin seeds, half the mint, and 2 tablespoons of olive oil, seasoning lightly with salt and pepper to taste. In a medium bowl, add the maple syrup, remaining mint, 1 tablespoon of apple cider vinegar, roasted sweet potatoes, Brussels sprouts, and a generous drizzle of olive oil. Mix well.
- Add 1 tablespoon of the remaining apple cider vinegar to the pot of quinoa, a generous drizzle of olive oil, and half the tops of the green onions (or the scallion bulbs for weakened intestines). Season with the rest of the poppy seeds, salt, and pepper to taste.
- Divide the finished quinoa between your plates, garnish with half the ricotta. Place the roasted vegetables on top. Garnish with the remaining ricotta, remaining apple cider vinegar, roasted pumpkin garnish, and the remaining green tops of green onions as desired.
VariantsReplace the sweet potato with Butternut squash or carrots. Add chickpeas for more protein. Replace the quinoa with couscous, farro, or brown rice
ConservationPlaced in a tight-sealed container, this grain bowl will keep up to 5 days.
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Heidy McCallum says
This recipe for Maple-Glazed Roasted Sweet Potatoes with Charred Brussels Sprouts and Quinoa was wonderful! I definitely enjoyed the flavors and different textures, and so did the family. I will be making this again!
Made a batch of this for my work lunches and it was so good! Especially love the combo of Brussels sprouts and sweet potatoes.
Moop Brown says
This recipe looks so flavorful, balanced and filling. I love the addition of the ricotta as well!
Yum! This Brussels and quinoa recipe was the perfect healthy bowl. I didn't think I would be full up but I really was which is always great when you are eating a salad.
Amanda Dixon says
This bowl was so delicious! The macadamia nut ricotta added such a decadent touch, and I just loved the maple flavor. It was super hearty too!
Katie Crenshaw says
Love the colors of this dish! The flavor combination is amazing. This is a gourmet, healthy meal you can eat any day of the week and feel good about!
We had a quinoa based salad yesterday for dinner, in my house we really love our quinoa! Definitely going to try your recipe soon, as it adds lots of exciting ingredients. I'm mostly intrigued by the poppy seeds, as I mostly use them in cakes so in my world they belong in sweet recipes. Will be nice to eat them in a different way!
This is one amazing recipe! Easy, fresh, and delicious. Definitely a must-make recipe
This is surely an amazing recipe. Nutty, Crunchy, Sweet, Cheesy and unique. Love every combination to it. Thanks.