(NC) A harvest bowl is an option for when you want a meal that feels grounding, colourful and deeply nourishing. This harvest bowl brings together warm roasted vegetables, crisp fresh fruit, hearty grains and the creamy richness of avocados from Mexico — which also provide fibre and good fats. It’s simple to prepare, easy to customize and ideal for lunch or dinner when you crave something both comforting and nutritious.
Quinoa, Brussels Sprouts and Avocado Harvest Bowl
Prep time: 15 minutes
Cook time: 20 minutes
Servings: 2
Ingredients:
- 1 cup (250 ml) cooked quinoa
- 2 cups (500 ml) Brussels sprouts, halved
- 1 ripe avocado from Mexico, sliced
- 1 apple, thinly sliced
- 1 hard-boiled egg, halved
- 2 tbsp (30 ml) pumpkin seeds
- Olive oil
- Salt and pepper
For the dressing:
- ¼ cup (60 ml) Greek yogurt or mayonnaise
- Lime juice, to taste
- Olive oil, to taste
- Garlic powder, to taste
- Salt and pepper, to taste
- Optional: Dijon mustard or honey for added depth
Directions:
- Roast the Brussels sprouts
Preheat the oven to 400°F (200°C). Toss the Brussels sprouts with a little olive oil, salt and pepper. Roast for 18 to 20 minutes, or until tender and lightly caramelized.
- Prepare the base
Place the cooked quinoa into two bowls. Fluff with a fork and season lightly with salt and pepper.
- Assemble the toppings
Arrange the roasted Brussels sprouts, sliced apple, hard-boiled egg and pumpkin seeds over the quinoa. Fan the fresh avocado slices along one side of the bowl.
- Make the dressing
Whisk together Greek yogurt or mayonnaise, lime juice, olive oil, garlic powder and seasoning until smooth. Adjust to taste.
- Drizzle and serve
Spoon or drizzle the dressing over the bowls and serve immediately.
Topping variations:
- Swap in sweet potatoes, roasted carrots or kale for seasonal variety
- For extra protein, add chickpeas, grilled chicken or tofu
