Warm Winter Veggie Bowl
Prep Time
20mins
Time to Table
50mins
Servings
4
Ingredients
- 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
Ingredients
- 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
Directions
- 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.
- Calories:621
- Cholesterol:15
- Dietary Fiber:6
- Protein:28
- Sodium:1450
- Total Carbohydrate:81
- Total Fat:24
