Califonia Bountiful
Main Dish

Brussels sprouts, sweet potato and quinoa bowl

This bowl is a protein-packed serving of healthy comfort food!

Chef/owner Amanda Michael
Jane Restaurant, San Francisco

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Maple mustard vinaigrette
1/4 cup maple syrup
1/4 cup whole grain mustard
1/2 cup balsamic vinegar
1 cup olive oil
1 tsp. salt
1 tsp. pepper

Brussels sprouts, sweet potato and quinoa bowl
Olive oil
1/2 cup roasted Brussels sprouts
1/2 cup roasted sweet potato
1 cup cooked quinoa
Salt and pepper, to taste
1/2 cup blanched kale, washed and squeezed dry


For vinaigrette: Whisk ingredients to emulsify. Taste and correct seasoning as needed, and set aside. This dressing lasts for several weeks in the refrigerator and can be enjoyed over a variety of salads.

For bowl: Heat a little olive oil in a sauté pan. Add sprouts, sweet potato and quinoa, and sauté until warm. Season with salt, pepper and 1 tbsp. maple mustard vinaigrette. Add kale and sauté again until heated through. Taste and correct seasoning as needed.

Serves 1

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