Sweet Potato + Brussels Sprouts Tahini Bowls
Chef Andrea Bemis’ bowl is beyond delicious, but it’s also packed with anti-cancer agents, thanks to the Brussels sprouts. It may be just what the doctor ordered!
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Cooking tools:
- Fine-mesh sieve
- Oven
- Baking sheet
- Saucepan
- Cutting board
- Chef's knife
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Colander
- Can opener
Ingredients
- 2 Tbs. coconut oil (or other high heat oil), divided
- 1 cup quinoa, uncooked
- 1 medium sweet potato, scrubbed clean and chopped into 1-inch cubes
- 2 cups Brussels sprouts, trimmed and sliced in half lengthwise
- 1 medium yellow onion, peeled and diced
- 1 14.5-ounce can chickpeas, drained and rinsed
- 1/4 cup tahini
- 2 Tbs. rice wine vinegar
- 2 Tbs. low-sodium tamari
- 2 tsp. pure maple syrup
- 1/8 tsp. red pepper flakes, crushed
- 1/4 cup water (or more to thin sauce out)
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