Looking for a delicious and nutritious way to celebrate Thanksgiving? Dive into the vibrant flavors of our Vegan Thanksgiving Power Bowl! This colorful dish is not only a feast for the eyes but also a powerhouse of nutrients, making it the perfect centerpiece for your holiday table. Packed with roasted Brussels sprouts, sweet potatoes, and topped with crunchy pecans and tangy cranberries, this bowl is sure to impress both vegans and non-vegans alike. Ready to elevate your Thanksgiving meal? Let’s get cooking!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 1 cup quinoa
- 2 cups vegetable broth
- 1 cup roasted Brussels sprouts
- 1 cup roasted sweet potatoes
- 1/2 cup dried cranberries
- 1/4 cup pecans, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- Vegan dressing of choice
Instructions
- Rinse quinoa thoroughly in a fine-mesh strainer under cold water to remove any bitter coating.
- In a medium saucepan, combine quinoa with vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until liquid is absorbed and quinoa is fluffy.
- While quinoa is cooking, preheat the oven to 425°F (220°C).
- Wash Brussels sprouts and sweet potatoes. Trim the ends of Brussels sprouts and cut them in half. Peel and cube sweet potatoes into 1-inch pieces.
- Toss Brussels sprouts and sweet potatoes with olive oil, salt, and pepper on a large baking sheet, ensuring vegetables are evenly coated and spread in a single layer.
- Roast vegetables in the preheated oven for 20-25 minutes, turning once halfway through, until edges are crispy and vegetables are tender.
- Toast chopped pecans in a dry skillet over medium heat for 3-4 minutes, stirring frequently to prevent burning.
- Once quinoa is cooked, fluff with a fork and let it rest for 5 minutes.
- Assemble the power bowl by dividing quinoa among four serving bowls.
- Top each bowl with roasted Brussels sprouts, roasted sweet potatoes, dried cranberries, and toasted pecans.
- Drizzle with vegan dressing of choice just before serving.
- Serve immediately while vegetables are still warm and enjoy your Vegan Thanksgiving Power Bowl.
Tips
- Rinse Your Quinoa: Don’t skip rinsing the quinoa! This step is crucial for removing its natural bitter coating, ensuring a delightful flavor in your dish.
- Roasting Vegetables: Make sure to spread the Brussels sprouts and sweet potatoes in a single layer on the baking sheet. This allows them to roast evenly and develop those delicious crispy edges.
- Watch the Pecans: When toasting the pecans, keep a close eye on them! They can burn quickly, so stir frequently and remove them from the heat as soon as they’re golden and fragrant.
- Customize Your Dressing: Feel free to experiment with different vegan dressings! A balsamic vinaigrette or a creamy tahini dressing can add an extra layer of flavor to your power bowl.
- Serve Warm: For the best experience, serve the power bowl immediately while the vegetables are still warm. This enhances the overall taste and makes every bite a delightful treat!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 10g
Fat: 15g
Saturated Fat: 2g
Cholesterol: 0mg
