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
- 473 ml halved brussels sprouts
- 473 ml diced peeled butternut squash diced
- 29.6 ml avocado oil
- 14.8 ml minced fresh thyme minced
- 4.93 ml dried thyme
- 1.23 ml sea salt
- 1.23 ml freshly ground black pepper
- 14.8 ml avocado oil
- 1 clove garlic minced
- 473 ml cooked cannellini beans
- 1.23 ml sea salt
- 1.23 ml freshly ground black pepper
- 473 ml roughly chopped spinach roughly chopped
- 1 medium avocado sliced
- 59.1 ml dried cranberries
- 118 ml 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.
- 473 ml halved brussels sprouts
- 29.6 ml avocado oil
- 4.93 ml dried thyme
- 1.23 ml sea salt
- 1.23 ml freshly ground black pepper
- 14.8 ml avocado oil
- 473 ml cooked cannellini beans
- 1.23 ml sea salt
- 1.23 ml freshly ground black pepper
- 59.1 ml dried cranberries
- 118 ml Almond-Ginger Dressing
Prepare
- Dice 473 ml diced peeled butternut squash
- Mince 14.8 ml minced fresh thyme
- Mince 1 clove garlic
- 473 ml 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.