Warm Winter Veggie Bowl

Warm Winter Veggie Bowl
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Calories 621 cals
Total Fat 24 g
Cholesterol 15 mg
Dietary Fiber 6 g
Sodium 1450 mg
Protein 28 g
Total Carbohydrate 81 g

Prep Time: 20 Minutes

Time to Table: 50 Minutes

Serves: 4


  • 1 large sweet potato, cut into 1/2-inch pieces
  • 1 pound Brussels sprouts, trimmed and halved
  • 4 tablespoons olive oil, divided
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 cups Israeli couscous
  • 4 cups low-sodium vegetable broth
  • 1/4 cup dried cranberries
  • 1/4 cup slivered blanched almonds, toasted
  • 2 cups Daisy Cottage Cheese


Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil. In a medium bowl, toss together the sweet potato, Brussels sprouts, 2 tablespoons olive oil, salt and pepper. Spread onto the baking sheet. Bake for 25-30 minutes, tossing halfway through. Meanwhile, in a medium saucepan over medium-high heat, add 2 tablespoons of olive oil and couscous. Cook for 3-4 minutes, until lightly toasted. Add the vegetable stock and bring to a boil, then lower heat and allow to simmer for 15-20 minutes, until the liquid is evaporated. Set aside. Divided the cooked couscous into four bowls, then top each bowl evenly with sweet potato, Brussels sprouts, dried cranberries, slivered almonds, and cottage cheese. Serve immediately.


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