“Autumn Harvest Bowls” seem to be on the minds of many bloggers these days & with good reason! Fall is finally in full swing & there are so many delicious seasonal options popping up at the farmers’ market. For many, apples, pumpkin, sweet potatoes, hearty leafy greens, caulflowers & brussels sprouts seem to be on the top of the grocery list, including mine. And a recent trip to Trader Joe’s to pick up a few essentials provided inspiration for my version of the popular Autumn Harvest Bowl!
I don’t usually buy my produce at Trader Joe’s, as I prefer to support local farmers & markets, but every once & a while something unique catches my eye. Like “KALE SPROUTS.” Huh? Yep, just as they sound ~ a cross between Brussels sprouts & you guessed it…kale! According to the package, the tiny heads grow on tall, upright plants (like Brussels sprouts) & the silvery-green & purple leaves are held together by red veins (like kale). Kale sprouts are tender, yet crisp when cooked with a nutty, slightly sweet flavor. A simple saute with olive oil & sea salt is all you need to make a simple & delicious side dish, which is exactly what I did my first time around & loved them. There really is no better way to describe them than the perfect hybrid of crunchy Brussels & little fluffy buds of kale. The best of both worlds!
On my last visit to Trader Joe’s I found myself grabbing a second bag to get a bit more creative with this next time around. Inspired by all of the autumn harvest bowls popping up on my favorite blogs, I thought I’d make a simple version of my own with kale sprouts & sweet potatoes tossed in a smoky marinade, served over quinoa, & topped with a sweet tahini drizzle (from Nutrition Stripped) & fresh pomegranate seeds.
- 1 cup cooked quinoa
- 8oz package of kale sprouts, rinsed & trimmed
- 1 small sweet potato, peeled & diced
- 1.5 Tbsp. coconut oil
- 1.5 Tbsp. maple syrup
- ½ tsp. cumin
- 1 tsp. smoked paprika
- ¼ tsp. chili powder
- ¼ tsp. sea salt
- Pre-heat oven to 400 degrees F. Toss kale sprouts & sweet potato with coconut oil, maple syrup, cumin, smoked paprika, chili powder & sea salt.
- Spread in single layer on a parchment lined baking sheet & roast for 15-20 minutes, tossing ½ way through.
- While veggies are roasting, prepare the sweet tahini sauce.
- Divide quinoa & veggies into two bowls. Top with the sweet tahini drizzle & fresh pomegranate seeds.
Mmmm….so simple, yummy & nourishing! Now that the time has changed & darkness comes so early, I just want to curl up with a warm mug of tea & a bowl of comfort just like this.
Next time you visit TJ’s definitely look for the kale sprouts! They’re in a purple & green bag next to the bags of lettuce. Let me know if you come up with a fun way to use them. I’m already planning my next creation – smoky mac & cheese with kale sprouts perhaps?