Shaved Brussels Sprout & Roasted Beet Bowl With Cranberry-Tahini Dressing
- 20m Prep Time
- 45m Cook Time
- 1h 5mReady In
Makes 2 bowls This bowl is a powerhouse of nutrition. Brussels sprouts, which taste great raw when thinly sliced or shredded, are hearty and high in fiber, antioxidants, and vitamins K and C. Beets are a good source of vitamin C as well, plus iron and fiber. The rich and sweet-tart dressing makes this is a fabulous dish to add to your Thanksgiving table, whether or not you or your guests are vegan.
Ingredients
- 2 beets peeled and quartered
- 1 clove garlic minced
- 1 tbsp avocado oil
- 1/4 tsp black pepper freshly ground
- 1/4 tsp sea salt
- 1 tbsp lemon juice freshly squeezed
- 3 cup brussels sprouts thinly sliced
- 2 cup quinoa cooked
- 2 cup chickpeas cooked
- 1/4 cup pecans chopped toasted
- 1/2 cup Cranberry-Tahini Dressing
- 2 tbsp dried cranberries soaked in water for 30 minutes
- 1/4 cup tahini
- 1/4 cup water
- 1 tbsp lemon juice freshly squeezed
- 1 tbsp olive oil extra-virgin
- 1 tsp maple syrup pure
- 1 clove garlic minced
- 1/2 tsp cumin ground
- sea salt
- black pepper freshly ground
Nutrition (per serving, estimated)
Estimated based off 17 of 21 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 636 mg
- Iron: 19.2 mg
- Magnesium: 545 mg
- Phosphorus: 1581 mg
- Potassium: 3029 mg
- Zinc: 11.6 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 tbsp avocado oil
- 1/4 tsp sea salt
- 1/2 cup Cranberry-Tahini Dressing
- 1/4 cup tahini
- 1/4 cup water
- sea salt
Prepare
- 2 beets, peeled and quartered
- Mince 1 clove garlic
- 1/4 tsp black pepper, freshly ground
- 1 tbsp lemon juice, freshly squeezed
- 3 cup brussels sprouts, thinly sliced
- 2 cup quinoa, cooked
- 2 cup chickpeas, cooked
- 1/4 cup pecans, chopped toasted
- 2 tbsp dried cranberries, soaked in water for 30 minutes
- 1 tbsp lemon juice, freshly squeezed
- 1 tbsp olive oil, extra-virgin
- 1 tsp maple syrup, pure
- Mince 1 clove garlic
- 1/2 tsp cumin, ground
- black pepper, freshly ground
Let's Cook
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Step 1.
Preheat the oven to 400°F. In a medium bowl, toss the peeled and quartered beets with minced garlic, avocado oil, and salt. Wrap the beets in aluminum foil and place on a baking sheet. Roast for 30 to 45 minutes, until tender when pierced with a toothpick or fork. Remove from the oven and drizzle with lemon juice. Taste and adjust seasoning if desired.
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Step 2.
While the beets roast, in a large bowl, combine the thinly sliced Brussels sprouts, cooked quinoa, cooked chickpeas, and chopped toasted pecans. Toss together.
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Step 3.
Stir the roasted beets into the Brussels sprout mixture. Divide between two bowls and serve with Cranberry-Tahini Dressing.
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Step 4.
To make the dressing: Soak dried cranberries in water for 30 minutes, then rinse and drain. In a blender, combine the cranberries, tahini, water, lemon juice, olive oil, maple syrup, minced garlic, cumin, salt, and pepper. Blend on high for about 1 minute until smooth and creamy, scraping down the sides as needed. Taste and adjust seasoning if desired.