Maple Roasted Vegetable Bowl

This is a paid collaboration with The Coco Road.

I used to think brussel sprouts were the devil, which I'm sure a lot of people can agree with. However, over the years I've developed a liking for this certain vegetable, but can still find them quite bitter at times. So, with the help of some coconut oil, maple syrup and a few seasonings I think I've really made something special here, as this makes the sprouts taste seriously amazing!

I know this isn't the healthiest way to eat a vegetable, but you may as well make them tasty if you can, right?! this isn't something I would make all the time simply because covering them in maple syrup every day isn't going to be the best for you, however it's definitely worth making them like this if you fancy something a bit sweeter with some extra flavours and I think they would definitely be a hit if you were cooking a big meal for family and friends or for a delicious Sunday roast!

If you don't like brussel sprouts, I really would recommend trying this recipe as it may just change your mind for good! You could also switch this up and use different vegetables like carrots, parsnips and broccoli, but I just chose a few of my favourites that I think went really well together!

Overall, this roasted vegetable bowl is super delicious and filling, something that will definitely keep you going for a good while if you have it for lunch, or something hearty and nutritious for dinner!

- MAPLE ROASTED VEGETABLE BOWL -

Serves: 1 - 2   Prep Time: 10 mins  Cook Time: 35 - 40 mins

You will need:

- 1 medium sweet potato, peeled and cut into small cubes
- 1 small red onion, cut into thin strips
- 120g brussel sprouts, washed and peeled off the top layer
- 2 tbsp maple syrup
- 1 1/2 tbsp Coco Road coconut oil
- 1 tsp salt
- 1 tsp black pepper
- 1/2 tsp paprika
- 1 tsp garlic granules
- 1/2 cup quinoa
- 1 cup vegetable stock
- chilli flakes, optional
- large handful of fresh spinach
- plain humous

Method:

1. Preheat the oven to 180C.

2. Prep all of the vegetables as listed above. Set aside.

3. In a small saucepan, melt the coconut oil on low heat, stirring continuously so that it doesn't burn. Once it has melted, pour it all over a non stick baking tray, making sure that all the edges are covered.

4. Place the brussel sprouts and sweet potato chunks onto the baking tray with the coconut oil. Drizzle the maple syrup all over the vegetables along with the black pepper, salt, paprika and garlic granules. Use your hands or a fork to move all of the vegetables about and get them well coated in all of the maple syrup and spices.

5. Space the vegetables out on the tray slightly and place in the oven for 25 minutes, checking on them occasionally.

6. Rinse the quinoa and place it in a medium sized saucepan along with 2 cups of vegetable stock. Stir it around and place the saucepan on low - medium heat for 25 minutes. Cover with a lid and check on it often so that it doesn't stick to the edges or the bottom of the saucepan.

7. Once the vegetables have been cooking for 25 minutes, remove them from the oven and use a spoon or fork to move them about and flip them over. Place the red onion on the tray and mix it around so it is well incorporated with the other veggies. Place in the oven for a further 10 - 15 minutes.

8. The vegetables should be ready around the same time as the quinoa, so set them both aside while you fill a third of a bowl with fresh spinach. Scoop out the quinoa into the same bowl and fill the rest of the bowl with the vegetables. Finish off the dish with a scoop of humous in the middle.

9. For some extra flavour, you could add a sprinkle of chilli flakes on top if you like a spicy kick, along with a squeeze of lemon. I personally love adding lemon on top of the spinach and quinoa.

And there you have it! a delicious, comforting dish to enjoy for the rest of the colder season. I'd love to know if you try it!

You can find The Coco Road coconut oil on amazon. This recipe uses their new 500ml jar, but they also provide a 1.6L tub for those who can't get enough of it!

What's your favourite vegetable?

Love Always,

Shannon x

*this is a sponsored post and contains gifted items. All opinons are my own, as always.