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
- 14.8 ml avocado oil
- 1.23 ml black pepper freshly ground
- 1.23 ml sea salt
- 14.8 ml lemon juice freshly squeezed
- 710 ml brussels sprouts thinly sliced
- 473 ml quinoa cooked
- 473 ml chickpeas cooked
- 59.1 ml pecans chopped toasted
- 118 ml Cranberry-Tahini Dressing
- 29.6 ml dried cranberries soaked in water for 30 minutes
- 59.1 ml tahini
- 59.1 ml water
- 14.8 ml lemon juice freshly squeezed
- 14.8 ml olive oil extra-virgin
- 4.93 ml maple syrup pure
- 1 clove garlic minced
- 2.46 ml 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.
- 14.8 ml avocado oil
- 1.23 ml sea salt
- 118 ml Cranberry-Tahini Dressing
- 59.1 ml tahini
- 59.1 ml water
- sea salt
Prepare
- 2 beets, peeled and quartered
- Mince 1 clove garlic
- 1.23 ml black pepper, freshly ground
- 14.8 ml lemon juice, freshly squeezed
- 710 ml brussels sprouts, thinly sliced
- 473 ml quinoa, cooked
- 473 ml chickpeas, cooked
- 59.1 ml pecans, chopped toasted
- 29.6 ml dried cranberries, soaked in water for 30 minutes
- 14.8 ml lemon juice, freshly squeezed
- 14.8 ml olive oil, extra-virgin
- 4.93 ml maple syrup, pure
- Mince 1 clove garlic
- 2.46 ml 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.