Winter greens bowl

One thing I love about going to my neighborhood farmer’s market is watching the produce change with the seasons. Around October, I begin looking for the brussels sprouts, because true confession, I’m a tiny bit obsessed. As in, I text pictures of baking sheets covered in brussels sprouts to my friends. Yes, I know, it’s weird. But I can’t help it. I’m in love. So when I finally spot these suckers at a farmer’s market stand, I completely nerd out. Like full on happy dance.

This bowl is centered around brussels sprouts. But full disclosure, if you aren’t as much of as fan as me, you can completely replace the brussels sprouts with broccoli and the bowl is equally as delicious.

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This recipe is wonderful as a batch cooking recipe. If you cook the whole recipe up on Sunday, you’ll have four delicious and nutrituous bowls for the week.

Winter Greens Bowl


    For bowls:

  • 1 1/2 lb. brussel sprouts, chopped in half lengthwise
  • 1 head of dark leafy kale, destemmed and loosely chopped
  • 8 oz. package of tempeh
  • 1 cup of uncooked quinoa
  • 1 ripe avocado (optional, as they are not in season most places!)
  • 2 tbsp. olive oil
  • 2 tbsp. sesame oil
  • 2 tbsp. rice wine vinegar
  • 1 tbsp sriracha
  • 1 tbsp honey
  • 1/2 tsp salt
  • black pepper (just for light seasoning)

    For miso – tahini sauce:

  • 1/2 cup of fresh squeezed orange juice (about one orange)
  • 1/3 cup tahini
  • 1/4 cup lemon juice
  • 2 tbsp yellow miso
  • 1/4 tsp salt
  • a few dashes of ground black pepper (to taste)


Preheat your oven to 400° F.

Line a large baking sheet with parchment paper.

Quinoa: Cook quinoa with 2 cups of water, as instructed on the package. Fluff with fork and set aside

Kale: Heat up 1 tbsp. of the olive oil over medium-high heat in a frying pan. When the pan is hot, add the kale into the pan. Use tongs to move the kale around and equally coat in the oil. Continue to sauté as the kale cooks and shrinks down. Season with salt and pepper to taste. Once the kale has become darker and shrinks down noticeably, remove it from the heat. You will need to use the frying pan for the tempeh. So it’s best to transfer the kale into another bowl or dish, give the pan a quick wipe down, and return it to the stove.

Tempeh: Cut the tempeh into 12 – 14 evenly sized squares. Add 1 tbsp of olive oil to the frying pan. Use a paper towel or pastry brush to evenly distribute the oil around the pan. Heat the oil over medium high heat. Once the pan is hot, add in the tempeh squares. Cook the tempeh squares for about 3 -4 minutes, or until that side is light brown and crispy. Flip the squares and cook for 2-3 more minutes. Remove the tempeh from heat and set aside.

*Brussels sprouts: Place the sliced brussels sprouts into a large mixing bowl. Add in the sesame oil, rice wine vinegar, honey, sriracha and salt. Mix using a large spoon to coat the vegetables evenly.  Transfer the vegetables onto the baking sheet. Spread them out so that they are one layer. Bake at 400° F for 20 minutes. Then, remove from oven, stir, and cook for an additional 15 minutes.

Sauce: Add the orange juice, lemon juice, tahini, miso, salt, and pepper into a blender or food processor. Blend until smooth. You can adjust the taste by adding more salt, pepper, or lemon juice. If you like a thinner sauce, you can add up to a 1/4 cup water.

Assemble your bowl: Place 1 cup of the cooked quinoa into a bowl. Top it with 1/4 of the kale, brussels sprouts, tempeh, and avocado. Enjoy with your miso-tahini sauce!


* The roasted brussels sprouts recipe was adapted from one that was developed by Sara Forte of Sprouted Kitchen.






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