Grain Bowls with Maple Chipotle Brussels and Coconut Roasted Sweet Potatoes.
Want to talk about that obnoxiously long title?!
A very boring name for a very not-so-boring bowl. Apparently they are a thing and since my fridge is the place where any and all leftovers go to die, I’ve jumped on board.
We’ve been making huge clean-out-the-fridge bowls and I’m not hating it. Have you tried it yet?
I’m pretty certain that “grain bowls” is just a fancy millennial name for piling all kinds of fridge leftovers into one bowl at the end of the week when you have a ton of leftover rice.
Am I right or am I right.
2016, I love you.
Grain bowls can become super high maintenance VERY quickly. Even look at this recipe: I have roasted brussels sprouts, potatoes and chickpeas, three types of grains and then other stuff on top. To make it all from scratch, at once? Kinda defeats the purpose.
At least what I think the purpose is.
My suggestion is to use extra grains. Like leftover grains. If you’re all “how am I supposed to get extra grains?!?” it’s simple – making salmon with brown rice? Cook a little extra rice. Making quinoa breakfast bowls? Make a bit extra and remove it before you eat. Little things like that! The first bowl or two might take a few days of planning. It may even require that you go to the grocery store. But once you get the hang of it and find the flavors you love, use up your leftovers! Make it a Sunday night thing. Or a Saturday afternoon lunch thing.
The one thing that I demand you make are these chipotle maple brussels. Even if you don’t make them for a grain bowl. Make them for a dinner side, or heck, even for a snack.
Yes I love brussels that much.
I even ate them for a snack last Wednesday.
I don’t even know me.
One annoying thing is that you probably won’t find me eating a grain bowl with just… one grain. I need to make things difficult and have a handful of different textures and flavors, so the leftovers idea works really well for me. I even add a spring of fusilli or some other pasta I might have on hand.
And let it be said because you know it: the crunchy chickpeas are a MUST for me. I need something crunchy and preferably not a nut. Preferably bacon, but you know.
Don’t let the long ingredient list scare you – it’s simply a run down of how I made this entire bowl – but make it your own! The flavors here are off the charts, maple chipotle, coconut, roasted reds, sesame kale. It sounds like a horrifying amount of stuff going on (and well, frankly, it is) but it works. Give yourself some crunch, one or two of these flavors and go to town.
With bacon maybe too. (Def.)
- 1 cup brussels sprouts, stems removed and cut in half
- 1 tablespoon maple syrup
- 1 chipotle pepper, diced
- 1 teaspoon adobo sauce from the can of chipotles
- 1 small sweet potato, peeled and sliced into rounds
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons coconut oil
- 1 tablespoon coconut butter
- 1/2 cup chickpeas
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/2 cup cooked farro
- 1/2 cup cooked quinoa
- 1/2 cup cooked whole wheat couscous
- 1 cup curly green kale, chopped
- 2 teaspoons toasted sesame oil
- 1 roasted red pepper
- 2 ounces feta cheese
- 3 tablespoons greek yogurt
- 1/3 cup half and half
- 1 tablespoon adobo sauce, from a can of chipotles in adobo
- juice of half a lime
- zest of half a lime
- 1/8 teaspoon salt
Preheat the oven to 425 degrees F. Line two baking sheets with parchment paper. I roast everything at the same time to simply!
Toss the brussels with the maple syrup, chipotle and adobo. Spread on the sheet. Toss the sweet potatoes with the coconut oil, butter, salt and pepper. Spread on the sheet. Toss the chickpeas with the olive oil, paprika and garlic (and a shake of salt and pepper.) Spread on the sheet! Roasted everything for 20 to 25 minutes.
To make the grain bowls, combine the grains in the bottom of the bowl. I like to massage the kale with the sesame oil and let it sit for 5 minutes, then toss it in with the grains for some extra green! Add on the brussels, sweet potato and roasted red pepper. Top with the chickpeas and the feta. Drizzle with the chipotle crema if you’d like. Eat up!
See! Not even boring.