Ingredients:
1 cup Brussels sprouts, stems removed and cut in half
1 tablespoon maple syrup
2 tablespoons 9°80° Smoky Chipotle
1 small sweet potato, peeled and sliced into rounds
Olive Oil
1/2 cup chickpeas
1/2 cup cooked farro
1/2 cup cooked quinoa
1/2 cup cooked whole wheat couscous
1 cup curly green kale, chopped
1 roasted red pepper
2 ounces feta cheese, optional
9°80° Wild Cilantro Crema
Ingredients:
3 tablespoons Greek yogurt
1/3 cup milk or half and half
2 tablespoons 9°80° Wild Cilantro
juice of half a lime
zest of half a lime
Directions:
Combine all the of the ingredients.
Instructions:
Preheat the oven to 425°. Line a baking sheet with parchment paper.
Toss the brussels with the maple syrup and 9°80° Smoky Chipotle. Spread on the sheet. Toss the sweet potatoes with olive oil and spread on the sheet. Toss the chickpeas with the olive oil and drizzle 9°80° Wild Cilantro and spread on the sheet. Roast everything for 20 to 25 minutes.
To make the grain bowls, combine the grains in the bottom of the bowl. Add kale, Brussels, sweet potato, roasted red pepper and chickpeas. Drizzle with 9°80° Wild Cilantro Crema. Top with feta (optional) and enjoy!