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

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.

Ingredients

For the Stuffing

¾ cup uncooked brown lentils
¾ cup water (for quinoa)
½

Main course
Gluten-free
Vegetarian
Thanksgiving
Christmas

Method

Arrange oven racks in top and bottom thirds of oven to accommodate two trays. Preheat oven to 425°F.

Make the Stuffing

In a large pot, add lentils and cover with 2 inches of water. Bring to a boil, reduce to medium, and