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Brussels sprouts grain bowl | Daily Dine

Brussels sprouts grain bowl

Use up your leftover brussels sprouts from the Christmas dinner table with this easy grain bowl, with squash, hummus and tahini flavours

dinner

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Servings: 2

Nutritional Information

Calories:628 kcal

Carbohydrate:55 g

Fat:32 g

Dietary Fiber:16 g

Protein:21 g

Saturated Fat:4 g

Sodium:0.4 mg

Sugar:16 g

Ingredients

1/2 butternut squash (about 300g), peeled and chopped into 2cm cubes

1 tbsp olive oil

170g brussels sprouts halved

1 tbsp tahini

2 tsp maple syrup

1 lemon zested and juiced

50g pumpkin seeds

200g pouch cooked grains (we used quinoa)

2 tbsp hummus

handful of soft herbs (coriander, parsley, mint or dill, or a mixture), roughly chopped

Instructions

Step 1
Heat the oven to 200C/180C fan/gas 6. Toss the squash in half the oil on one end of a baking tray. Season. Roast for 20 mins, stirring halfway. Add the sprouts to the other end of the tray, drizzle with the rest of the oil, season and roast for 15 mins more until the squash is tender and the sprouts crisp.
Step 2
Mix the tahini, maple syrup, lemon juice and zest together in a small bowl to make a dressing, adding a drizzle of water to loosen if it’s too thick. Toast the pumpkin seeds in a dry frying pan over a low heat until they start to pop.
Step 3
Heat the grains following pack instructions, then divide between two bowls. Top with the roasted veg, the hummus, pumpkin seeds and herbs. Drizzle with the dressing and toss everything together just before serving.