Fall Harvest Bowls

Ingredients:

For the Bowl:

• 1 Bag Success Rice Boil-in-Bag Tri-Color Quinoa

• 1 large sweet potato, diced

• 1 cup Brussels sprouts, halved

• 1 15oz. can garbanzo beans, drained

• 2 cups spinach (or kale), roughly chopped

• 1 apple, diced

• 1/4 cup dried cranberries

• 1/4 cup feta cheese, crumbled

• 2-3 tablespoons olive oil

• Salt & pepper, to taste

• 1/2 teaspoon cinnamon

• 1/2 teaspoon garlic powder

For the Maple Tahini Dressing:

• 1/4 cup Tahini: 1/4 cup

• 1 tablespoon maple syrup: 1 tbsp

• 1 tablespoon apple cider vinegar

• 1 teaspoon dijon mustard

• 1-3 tablespoons water (to thin out the dressing)

• Salt & pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C).

2. Place diced sweet potatoes, Brussels sprouts, and garbanzo beans on a baking sheet lined with parchment paper.

3. Drizzle with olive oil, and season with salt, pepper, garlic powder, and a sprinkle of cinnamon.

4. Roast for 25-30 minutes, stirring halfway through, until vegetables are golden brown and tender.

5. Cook Success Boil-in-Bag Tri-Color Quinoa according to package instructions.

6. In a small bowl, whisk together tahini, maple syrup, apple cider vinegar, Dijon mustard, water, salt, and pepper. Adjust the consistency by adding more water if needed.

7. Start by adding a base of quinoa to each bowl.

8. Top with roasted sweet potatoes, Brussels sprouts, garbanzo beans, spinach, diced apple, dried cranberries, and feta cheese.

9. Generously drizzle the maple tahini dressing over the bowl.

10. Serve immediately and enjoy!