Sweet Potato Brussels Sprouts Quinoa Bowl Recipes

Steps:

• Heat oven to 425 degrees.
• Make the tahini dressing: Whisk together lemon juice, garlic and salt in a medium bowl. Let sit for 1 minute, then slowly whisk in oil, a few drops at a time, until emulsified. Whisk in tahini and enough water (by the teaspoon) to make a thin pourable sauce; taste and add more salt and lemon juice if needed. Set aside.
• Prepare the grain bowl: Place the brussels sprouts on a rimmed baking sheet, and the eggplant on another. Toss all vegetables with just enough olive oil and salt to coat. Roast brussels sprouts for 17 to 22 minutes and eggplant for 20 to 30 minutes, until vegetables are browned and tender. Toss vegetables once or twice while roasting.
• While vegetables are in the oven, make the quinoa: In a medium saucepan, place quinoa, 2 cups water and 1/4 teaspoon salt. Bring to a boil, and then lower to a simmer for 15 minutes, until the grains soften and water is absorbed. Transfer to a medium bowl and set aside.
• In a small bowl, whisk together lemon juice, honey or agave, remaining 1/4 teaspoon salt and the red-pepper flakes. As soon as the eggplant is done, toss immediately with the lemon red-pepper mixture to coat. Taste and adjust seasoning, if necessary.
• To serve, place quinoa in four bowls. Divide brussels sprouts, eggplant and tomatoes among the bowls, mounding the vegetables next to one another on top of the quinoa. Generously drizzle tahini dressing over the bowls and garnish with mint and more red-pepper flakes.

Steps:

• Put the quinoa in a bowl and cover with water; drain. Repeat twice; drain well. (This will help remove bitterness.) Transfer the quinoa to a medium saucepan over medium heat and stir constantly until the quinoa is dry, about 8 minutes. Add 1 1/2 cups chicken broth, 3/4 cup water and 1/2 teaspoon salt. Bring to a simmer, then cover the pan, leaving the lid slightly ajar to let steam escape; reduce the heat to medium low and cook until the quinoa is tender and the liquid is absorbed, about 15 minutes.
• Meanwhile, heat the vegetable oil in a large skillet over medium heat. Add the red onion and garlic and cook until slightly softened, about 4 minutes. Add the chile powder, coriander and cumin and cook, stirring, until the spices darken, about 1 minute. Add the remaining 1 1/2 cups chicken broth, the jalapeno, sweet potatoes and 1/2 teaspoon salt. Increase the heat to medium high and bring to a simmer. Cook, stirring occasionally, until the sweet potatoes are tender and the liquid is almost absorbed, about 15 minutes.
• Add the sweet potato mixture to the quinoa, then add the cilantro and lime juice and toss; season with salt.

Steps:

• Put the quinoa in a bowl, cover with water, then drain. Repeat twice and drain well. (This will help remove any bitterness.) Transfer the quinoa to a medium saucepan and cook over medium heat, stirring constantly, until the quinoa is dry, about 8 minutes. Add 1 1/2 cups of the vegetable broth, 3/4 cup water and 1/2 teaspoon salt and stir together. Bring to a simmer, then cover the pan, leaving the lid slightly ajar to let steam escape; reduce the heat to medium low and cook until the quinoa is tender and the liquid is absorbed, about 15 minutes.
• Meanwhile, heat the oil in a large skillet over medium heat. Add the garlic and red onion and cook, stirring often, until slightly softened, about 4 minutes. Add the chile powder, coriander and cumin and cook, stirring, until the spices darken, about 1 minute. Add the remaining 1 1/2 cups vegetable broth, the Brussels sprouts, jalapeno, sweet potatoes and 1/2 teaspoon salt. Increase the heat to medium high and bring to a simmer. Cook, stirring occasionally, until the Brussels sprouts and sweet potatoes are tender and the liquid is almost absorbed, about 15 minutes.
• Meanwhile, bring a small saucepan of water to a boil and prepare a bowl of ice water. Gently add the eggs to the pot with a spoon. Simmer for 6 minutes, then transfer the eggs to the ice water. Let sit until cool enough to handle, about 3 minutes. Peel and halve the eggs and set aside.
• Add the Brussels sprout mixture, cilantro and lime juice to the quinoa and toss; season with salt. Divide among 4 bowls and top each with some cashews and half an egg.