Description
A delicious and festive Thanksgiving truffle bowl perfect for your holiday gathering.
Ingredients
Scale
- 2 cups cooked quinoa
- 1 cup roasted sweet potatoes, cubed
- 1 cup Brussels sprouts, halved and roasted
- 1/2 cup dried cranberries
- 1/2 cup pecans, chopped
- 1/4 cup feta cheese, crumbled
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Roast sweet potatoes and Brussels sprouts for 25-30 minutes.
- In a large bowl, combine quinoa, roasted vegetables, cranberries, and pecans.
- In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper.
- Pour dressing over the quinoa mixture and toss to combine.
- Top with feta cheese before serving.
Notes
- This dish can be served warm or cold.
- Feel free to substitute ingredients based on your preferences.
- Make it vegan by omitting feta cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 8g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 5mg
Keywords: thanksgiving truffle bowl, quinoa bowl, holiday side dish