Holiday Bowls with Stuffing, Sweet Potato Latkes, Brussels Sprouts, and Balsamic Glaze

Name: Holiday Bowls with Stuffing, Sweet Potato Latkes, Brussels Sprouts, and Balsamic Glaze
Yield: Serves 4
Ingredients: ground black pepper, to taste; 1 pound (about 1 large) sweet potatoes, grated; 1 teaspoon coconut oil or butter; Balsamic Glaze; ¾ cup water (for quinoa); 2 tablespoons refined avocado oil or extra-virgin olive oil; 1 tablespoon lemon juice; ½ cup uncooked quinoa; 2 tablespoons coconut flour; 1 teaspoon sea salt; ¾ pound (about 2) Yukon Gold potatoes, grated and squeezed to remove excess water; 1 large egg; 1 pound Brussels sprouts, halved; ¾ cup uncooked brown lentils; 1 teaspoon dried thyme; 2 teaspoons dried chopped onion; 2 small apples, cored and cut into small cubes; 1 tablespoon extra-virgin olive oil; ½ teaspoon sea salt; ¼ cup dried cranberries, chopped; 4 scallions, sliced

Preparation info

Serves
4

Difficulty
Medium

Appears in

Whole Bowls

By Allison Day

Published 2021

About

Often, it’s the appetizers, snacks, and sides of holiday feasts that steal the show, so I’ve included some of my favorite seasonal flavors for one big soiree in a bowl. At the end, it’s Jackson Pollocked with sticky balsamic glaze, making this entrée practically twinkle like tree lights.