Want a sweet and savory dinner option that is hearty and full of flavor? Try making this Sweet Potato Brussels Sprout Bowl with Balsamic Glaze. The combination of sweet dried cranberries, quinoa for texture, and a light drizzle of balsamic glaze cultivates pure food magic. This dish is very versatile, so try adding your favorite types of roasted veggies and let me know what you think!

Ingredients:

• 1 sweet potato
• 2 cups sliced brussels sprouts
• 1 cup quinoa
• 1/2 sweet onion
• 1/4 cup dried cranberries
• 2 tsp vegan feta (I use Follow Your Heart Vegan Feta Crumbles)
• 1 cup balsamic vinegar
• 1/4 cup brown sugar
• 1/2 tsp garlic powder
• 2 tbsp liquid aminos
• 1 tsp salt
• 1 tsp black pepper

Instructions:

1. Bring 1 cup quinoa and 2 cups water to a boil. Once boiling, cover with lid and reduce to a simmer. Let cook for 15-20 minutes.
2. Chop sweet potato into dice-size cubes. Slice brussels sprouts in half (or in thirds if desired). Chop 1/2 sweet onion into thin slices.
3. In a large skillet, drizzle a small amount of avocado oil onto pan to prevent sticking. Add diced sweet potato, brussels sprouts, and sweet onion. Cook in skillet for 10-15 minutes (or until veggies are tender). Add dried cranberries, 1/2 tsp garlic powder, 2 tbsp liquid aminos, 1 tsp salt, and 1 tsp black pepper. Stir to combine.
4. In a small pot, heat 1 cup of balsamic vinegar with 1/4 cup brown sugar, stirring constantly until brown sugar is dissolved. Bring to a boil. Once boiling, reduce heat to low and simmer until glaze is reduced (about 10 minutes) and becomes sticky.
5. Once quinoa is finished cooking, add it to the skillet of veggies. Stir. Scoop a generous portion into a serving bowl and drizzle with balsamic glaze. Top with vegan feta crumbles. Enjoy!