2 medium sweet potatoes, peeled and diced
12 ounces Brussels sprouts, halved
1 can chickpeas, drained, rinsed and patted dry
1 teaspoon Kosher salt
1/4 teaspoon chili powder
3 tablespoons olive oil
3 cups quinoa, cooked according to package instructions
6 ounces farmer’s cheese, crumbled
Maple dijon dressing
Garnishes: fresh cilantro, sliced radishes, diced avocado
1. Preheat oven to 400.
2. Combine sweet potatoes, Brussels sprouts and chickpeas in a large bowl. Sprinkle with salt and chili powder and drizzle with olive oil. Toss until combined. Spread mixture evenly across two large rimmed baking sheets.
3. Place baking sheets in preheated oven and roast vegetables, turning occasionally, until they are golden, about 30 minutes.
4. Meanwhile, prepare dressing as directed.
5. To serve, divide cooked quinoa evenly between four bowls. Add a layer of sweet potatoes, Brussels sprouts and chickpea mixture. Top each bowl with 1.5 ounces of crumbled Farmer’s cheese.
Garnish with cilantro, radishes and diced avocado as desired then drizzle with maple dijon dressing. Serve immediately.
Developed by Rebecca Andexler