Ingredients
2 medium sweet potatoes, cut in ¼-inch rounds
2 tablespoons olive oil
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon cumin
½ teaspoon smoked paprika
½ teaspoon chili powder
½ teaspoon pepper
Salt to taste
1 teaspoon olive oil
1 shallot, sliced
2 cloves garlic, minced
10 ounces shredded Brussels sprouts
Salt and pepper to taste
2 tablespoons olive oil
1 tablespoon Dijon mustard
1 tablespoon maple syrup
½ lemon, juiced
Pepper to taste
2 cups cooked rice
Almond breadcrumbs (see notes)
2 avocados, sliced
Instructions
1. Preheat oven to 425°F and line baking sheet with parchment paper.
2. Toss sweet potatoes with oil and spices; roast for 20 minutes, flip, and cook another 10 minutes.
3. Heat oil in skillet; sauté shallots, garlic, and Brussels sprouts for 7 minutes.
4. Whisk oil, Dijon, maple syrup, lemon juice, and pepper for dressing.
5. Assemble bowls: rice, roasted veggies, avocado, almond breadcrumbs, dressing drizzle.
Notes
To make almond breadcrumbs, pulse ½ cup sliced almonds and ½ cup vegan parmesan until fine. Store leftovers in the fridge for up to 7 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Vegetarian & Vegan Bowls
- Method: Roasting and Sautéing
- Cuisine: American
- Diet: Vegan