Crispy Brussels Sprout & Winter Squash Bowl With Almond-Ginger Dressing
- 15m Prep Time
- 45m Cook Time
- 1h 0mReady In
A hearty winter bowl featuring roasted Brussels sprouts and butternut squash, served with cannellini beans, spinach, avocado, and dried cranberries, all drizzled with an almond-ginger dressing.
Ingredients
- 2 cup halved brussels sprouts
- 2 cup diced peeled butternut squash diced
- 2 tbsp avocado oil
- 1 tbsp minced fresh thyme minced
- 1 tsp dried thyme
- 1/4 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 1 tbsp avocado oil
- 1 clove garlic minced
- 2 cup cooked cannellini beans
- 1/4 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 2 cup roughly chopped spinach roughly chopped
- 1 medium avocado sliced
- 1/4 cup dried cranberries
- 1/2 cup Almond-Ginger Dressing
Nutrition (per serving, estimated)
Estimated based off 14 of 16 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 763 mg
- Iron: 22 mg
- Magnesium: 610 mg
- Phosphorus: 1221 mg
- Potassium: 5317 mg
- Zinc: 7.79 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 2 cup halved brussels sprouts
- 2 tbsp avocado oil
- 1 tsp dried thyme
- 1/4 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 1 tbsp avocado oil
- 2 cup cooked cannellini beans
- 1/4 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 1/4 cup dried cranberries
- 1/2 cup Almond-Ginger Dressing
Prepare
- Dice 2 cup diced peeled butternut squash
- Mince 1 tbsp minced fresh thyme
- Mince 1 clove garlic
- 2 cup roughly chopped spinach, roughly chopped
- Slice 1 medium avocado
Let's Cook
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Step 1.
Preheat the oven to 450°F. In a large bowl, toss the halved brussels sprouts, diced butternut squash, 2 tablespoons avocado oil, minced fresh thyme (or dried), ¼ teaspoon salt, and ¼ teaspoon black pepper until evenly coated.
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Step 2.
Arrange the brussels sprouts cut-side down on a baking sheet in a single layer, alongside the squash pieces. Roast for about 40 minutes, flipping halfway through, until the sprouts and squash are tender and starting to brown.
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Step 3.
While the vegetables roast, prepare the beans. In a medium skillet over low heat, warm 1 tablespoon avocado oil. Add the minced garlic and stir for 2–3 minutes until fragrant and slightly translucent.
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Step 4.
Increase the heat to medium. Add the cooked cannellini beans, ¼ teaspoon salt, and ¼ teaspoon black pepper. Cook for about 5 minutes, stirring occasionally, until the beans are heated through.
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Step 5.
Assemble each bowl: divide the chopped spinach between two bowls, then top with the roasted brussels sprouts and squash, warm cannellini beans, sliced avocado, and dried cranberries. Drizzle with the Almond-Ginger Dressing.