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Vegetarian Harvest Bowl

Veggie Harvest Bowl

Prep time: 15 minutes | Cook time: 30 minutes

6 Servings | Calories: 325 | Protein: 10 | Fat: 12 | Carbs: 45

Vegetarian, Gluten-Free, Dairy-Free, D.TOX


  • 4 cups brussels sprouts, trimmed and halved
  • 1 medium sweet potato, diced
  • 6 radishes, chopped
  • 2 large carrots, chopped
  • 1/2 red onion, chopped
  • ½ 15 oz. can chickpeas, rinsed and patted dry
  • ½ Tbsp. olive oil
  • 1 tsp. paprika
  • 2 tsp. garlic powder
  • 2 tsp. onion powder
  • ½ cup uncooked quinoa



  • 1 green onion, minced
  • 1 Tbsp. Dijon mustard
  • 1 Tbsp. white wine vinegar
  • 2 Tbsp. olive oil
  • Salt and pepper, to taste



  • Salt and pepper, to taste


  1. Preheat your oven to 450°.
  2. In a bowl or glass jar, combine the shallot, mustard, salt, pepper, vinegar and oil. Whisk or shake to combine.
  3. On a rimmed metal baking sheet. Arrange the Brussels sprouts, sweet potato, radishes, onion and chick peas. Drizzle with olive oil and season with smoked paprika, garlic, onion powder, salt and pepper. Toss to coat and slide the pan onto the middle rack of your preheated oven. Roast for 20 minutes, rotating the pan halfway through roasting.
  4. While vegetables are roasting, cook quinoa on stovetop. Add 1 cup of water to a small pot and add quinoa. Bring to boil, reduce heat and cover. Let simmer until water is evaporated. Set aside.
  5. Evenly distribute all ingredients into 6 containers and top with dressing (if saving for leftovers, wait to add dressing until ready to eat). Top with toasted almonds.
  6. Enjoy!