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

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
Vegetarian
Christmas
Gluten-free
Thanksgiving

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