My sole inspiration for this was from a recent visit to Village Juice Co. for lunch, where I ordered their Brussels & Bacon grain bowl. Side rant: Village Juice is one of the reasons I’m sad to be moving to another city. They always have anything I’m in the mood for-pressed juices, smoothie bowls, grain bowls, salads and more!
Anyway I hope you enjoy this delicious creation!
This dish was paired with Ferrari Carano | Fumé Blanc (I am now SO into anything blanc!)
- Brussel sprouts
- Organic quinoa
- 1 Avocado
- 1 Egg
- Sun-dried tomatoes
- Sun-dried tomato salad dressing
Preheat oven | 400F
Chop stems off brussel sprouts. Then toss them in a bowl of olive oil, cracked black pepper and Himalayan pink sea salt.
Place onto a baking sheet | roast 35-40mins. | flipping them over halfway through
While those are cooking, start cooking the quinoa and your egg.
*I did a hard boiled one, but you can cook however you like!
Get all your toppers chopped and ready | avocado, sun-dried tomatoes and spinach
Once everything is prepared you can layer this bowl any which way you’d like. I also, drizzled on sun-dried tomato vinaigrette.
So filling. So guilt-free.
Let me know what you think, enjoy!
Snapchat | cwmiller0914