Mediterranean Roasted Brussels Sprouts & Caramelized Nuts Squash Bowl
This vibrant, wholesome Mediterranean bowl features roasted Brussels sprouts, sweet roasted butternut squash, crunchy caramelized nuts, and a drizzle of lemon tahini dressing. The dish is high in fiber, plant-based, and packed with antioxidants, making it as nutritious as it is flavorful.
⏱ Time:
Prep time: 20 minutes
Cook time: 35 minutes
Total time: 55 minutes
Servings: 4
Ingredients:
Roasted Vegetables:
2 cups Brussels sprouts, halved
2 cups butternut squash, cubed
2 tablespoons olive oil
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
Salt and pepper to taste
Caramelized Nuts:
1/2 cup raw pecans or walnuts
1 tablespoon maple syrup or honey
1/2 teaspoon cinnamon
Pinch of sea salt
Grain Base (Optional but recommended):
1 cup cooked quinoa or farro
Lemon Tahini Dressing:
1/4 cup tahini
2 tablespoons lemon juice
1 tablespoon olive oil
1 clove garlic, finely grated
1 tablespoon warm water (more as needed for thinning)
Salt to taste
Toppings (optional but delicious):
Pomegranate seeds
Crumbled feta cheese
Chopped fresh parsley
Lemon zest
Instructions:
Step 1: Preheat & Prepare
1. Preheat oven to 400°F (200°C).
2. Line a large baking sheet with parchment paper.
Step 2: Roast the Vegetables
1. In a large bowl, toss Brussels sprouts and nut squash with olive oil, cumin, paprika, salt, and pepper.
2. Spread evenly on the baking sheet and roast for 30–35 minutes, flipping halfway, until golden and slightly crispy.
Step 3: Caramelize the Nuts
1. While the veggies roast, heat a small skillet over medium-low heat.
2. Add nuts, maple syrup, cinnamon, and a pinch of salt.
3. Stir constantly for 3–5 minutes until nuts are coated and glossy. Transfer to parchment to cool.
Step 4: Make the Dressing
1. In a small bowl, whisk tahini, lemon juice, olive oil, garlic, salt, and warm water until creamy.
2. Adjust consistency with more water if needed.
Step 5: Assemble the Bowl
1. In each bowl, add a scoop of quinoa/farro.
2. Top with roasted vegetables, caramelized nuts, and your choice of toppings.
3. Drizzle with lemon tahini dressing and sprinkle with parsley or feta if using.
Notes:
You can use kabocha or acorn squash instead of butternut.
Brussels sprouts should be halved lengthwise to ensure even roasting.
If you prefer a vegan bowl, simply skip the feta cheese.
Tips:
For extra crunch: Add roasted chickpeas or toasted seeds.
Make ahead: Roast the veggies and prepare the dressing up to 3 days in advance.
Don’t overcrowd the pan: Spread the vegetables out for better caramelization.
Dressing trick: Add a touch of maple syrup or honey for a hint of sweetness if your tahini is too bitter.
❓ Frequently Asked Questions:
Q: Can I make this gluten-free?
A: Yes! Use a gluten-free grain like quinoa or wild rice.
Q: What can I substitute for tahini?
A: Try plain hummus thinned with lemon juice and olive oil, or use cashew butter.
Q: Can I make it nut-free?
A: Yes, swap nuts with roasted seeds like sunflower or pumpkin seeds.
Q: Can I serve it cold?
A: Absolutely — this bowl is delicious served warm or chilled.
Nutrition Facts
Calories :~430 kcal
Protein: 11g
Fat: 24g
Carbohydrates: 45g
Fiber: 9g
Sugars: 12g
Vitamin C: 90% DV
Calcium: 10% DV