Description
A delightful dish brimming with seasonal ingredients including roasted sweet potatoes, Brussels sprouts, and cranberry sauce, perfect for your holiday spread.
Ingredients
Scale
- 2 cups cooked quinoa
- 1 cup roasted sweet potatoes
- 1 cup Brussels sprouts, halved and roasted
- 1 cup cranberry sauce
- 1 cup sautéed kale
- 1/2 cup pecans, toasted
- 1/4 cup feta cheese, crumbled
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Toss sweet potatoes and Brussels sprouts with olive oil, salt, and pepper until well coated.
- Spread the vegetables on a baking sheet and roast for 25-30 minutes until tender and caramelized.
- Prepare quinoa according to package directions.
- In a large bowl, layer quinoa as the base.
- Add roasted sweet potatoes and Brussels sprouts alongside sautéed kale.
- Spoon cranberry sauce over the top.
- Sprinkle toasted pecans and crumbled feta cheese on top.
- Serve warm and enjoy!
Notes
Consider adding spices like smoked paprika for extra flavor. Make-ahead options include prepping the roasted veggies and quinoa a day in advance.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 15g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 10mg