Autumn Nourish Bowl

Ingredients

• 1 Tbsp (15 mL) vegetable oil
• 1 medium onion, sliced
• 2 garlic cloves, chopped
• 3 medium sweet potatoes, cut into 1 cm cubes
• 2½ cups (275 g) Brussels sprouts, ends trimmed, halved
• 1½ cups (255 g) uncooked quinoa, rinsed
• 2¼ cups (540 mL) water
• 1 vegetable bouillon cube
• 2 cups (60 g) fresh spinach
• ⅓ cup (46 g) roasted unsalted almonds, chopped
• ¼ cup (44 g) pomegranate seeds
• 2 Tbsp (20 g) dried cranberries
• ¼ cup (60 mL) tahini
• ⅓ cup (80 mL) water
• ½ lemon, juiced
• 1 tsp (6 g) miso paste
• 1 tsp (5 mL) dijon mustard
• 1 tsp (5 mL) agave syrup, or to taste
• ½ tsp ground turmeric
• ½ tsp onion powder
• 1 pinch ground black pepper