Autumn Harvest Bowl with Kale Sprouts & Sweet Potatoes

Autumn Harvest Bowls seem to be on the minds of many bloggers these days & with good reason! Fall is finally in full swing & there are so many delicious seasonal options popping up at the farmers’ market. For many, apples, pumpkin, sweet potatoes, hearty leafy greens, cauliflower & brussels sprouts seem to be on the top of the grocery list, including mine. A recent trip to Trader Joe’s to pick up a few essentials provided inspiration for my version of this popular bowl. I don’t usually buy my produce at Trader Joe’s, as I prefer to support local farmers & markets, but every once in a while something unique catches my eye. KALE SPROUTS. Huh? Yep, just as they sound ~ a cross between Brussels sprouts & you guessed it…kale!

Kale sprouts are tender, yet crisp when cooked with a nutty, slightly sweet flavor. A simple saute with olive oil & sea salt is all you need to make a simple & delicious side dish, which is exactly what I did my first time around & loved them. There really is no better way to describe them than the perfect hybrid of crunchy Brussels & little fluffy buds of kale. The best of both worlds. On my last visit, I found myself grabbing a second bag to get a bit more creative with this next time around. Inspired by all of the autumn harvest bowls popping up on my favorite blogs, I thought I’d make a simple version of my own with kale sprouts & sweet potatoes tossed in a smoky marinade, served over quinoa, & topped with a sweet Maple Tahini Drizzle (from Nutrition Stripped) & fresh pomegranate seeds.

AUTUMN HARVEST BOWL WITH KALE SPROUTS & SWEET POTATOES Author: Melissa, Honey Bee Vegan Recipe Type: Nourishing Bowl Cuisine: Vegan Serves: 2 INGREDIENTS

• 1 cup cooked quinoa

• 8oz package of kale sprouts, rinsed & trimmed

• 1 small sweet potato, peeled & diced

• 1.5 Tbsp coconut oil

• 1.5 Tbsp maple syrup

• ½ tsp cumin

• 1 tsp smoked paprika

• ¼ tsp chili powder

• ¼ tsp sea salt

INSTRUCTIONS

1. Pre-heat oven to 400 degrees F. Toss kale sprouts & sweet potato with coconut oil, maple syrup, cumin, smoked paprika, chili powder & sea salt.

2. Spread in a single layer on a parchment-lined baking sheet & roast for 15-20 minutes, tossing ½ way through.

3. While veggies are roasting, prepare the sweet tahini sauce.

4. Divide quinoa & veggies into two bowls. Top with the tahini drizzle & fresh pomegranate seeds.

So simple, yummy & nourishing! Now that the time has changed & darkness comes so early, I just want to curl up with a warm mug of tea & a bowl of comfort just like this.