Warm Winter Veggie Bowl

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Prep Time

20mins

time to table icon

Time to Table

50mins

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Serves

4

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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

  1. Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil.
  2. 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.
  3. 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.
  4. 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

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