YOUR SOLIN GENERATED RECIPE
Quinoa and Crispy Brussels Sprouts Bowl with Roasted Sweet Potato, Tender Kombucha Squash, Sweet Plantain, and Fresh Spinach
Savor the vibrant layers of textures and flavors in this nourishing bowl. Tender marinated tempeh mingles with fluffy quinoa, crispy Brussels sprouts, and a medley of roasted sweet potato, kombucha squash, and sweet plantain. Finished with a handful of fresh spinach, this dish delivers a comforting yet exciting twist on a well-rounded meal.
INGREDIENTS
120g Tempeh
3/4 cup cooked Quinoa
1/2 cup Brussels Sprouts
1/2 tsp Olive Oil (for Brussels sprouts)
50g Sweet Potato, diced
50g Kombucha Squash, diced
50g Sweet Plantain, sliced
1 cup Fresh Spinach
PREPARATION
Preheat your oven to 400°F (200°C).
Press and slice the tempeh into cubes. For extra flavor, marinate it briefly in a little soy sauce, garlic, and a squeeze of lemon if desired.
Spread the tempeh on a baking sheet and roast for about 15-20 minutes until lightly browned.
Meanwhile, rinse and halve the Brussels sprouts. Toss them with 1/2 teaspoon of olive oil and a pinch of salt, then place them on another baking sheet.
In the same oven, roast the Brussels sprouts along with diced sweet potato, kombucha squash, and sliced sweet plantain. Spread the vegetables in a single layer and roast for 20-25 minutes, stirring halfway through for even crisping.
Prepare quinoa according to package instructions if not already cooked. You can use a 3/4 cup serving of cooked quinoa as the base for the bowl.
Assemble the bowl by layering the cooked quinoa, roasted tempeh, and the medley of crispy Brussels sprouts, sweet potato, kombucha squash, and plantain.
Top with a handful of fresh spinach. Optionally, drizzle a tiny bit more olive oil or your favorite light dressing over the bowl for added flavor.
Serve warm and enjoy this balanced bowl of textures and tastes!