Save to Pinterest Last Tuesday, I roasted Brussels sprouts almost by accident—they'd been sitting in my crisper drawer looking deflated, and I had this sudden urge to rescue them from becoming compost. An hour later, my kitchen smelled like caramelized heaven, and I'd thrown together the first version of this bowl. Now it's become my go-to when I want something that feels both indulgent and honest, like I'm actually taking care of myself instead of just getting through dinner.
I made this for a friend who'd just gone vegetarian and was nervous about feeling satisfied at meals. Watching her dig into the bowl with genuine enthusiasm, then ask for the recipe—that's when I realized this wasn't just lunch, it was validation that plant-based eating could be delicious without apology.
Ingredients
- Brussels sprouts (1 lb, trimmed and halved): They're the star here, and halving them creates flat edges that get gorgeously caramelized in the oven.
- Red onion (1 medium, thinly sliced): Adds a sharp, sweet note that balances the earthiness of the sprouts, and caramelizes alongside them beautifully.
- Olive oil (2 tbsp for roasting, plus 2 tbsp for dressing): Quality matters more than quantity—good oil makes the difference between good and craveable.
- Salt and black pepper: Don't skip seasoning the vegetables before roasting; it draws out their natural sugars.
- Quinoa or brown rice (1 cup uncooked): Quinoa adds protein and a subtle nutty flavor, but brown rice works beautifully if that's what you have.
- Water or vegetable broth (2 cups): Broth adds depth, but water works fine if you're keeping it simple.
- Balsamic vinegar (1/4 cup): This is where the magic happens; it ties everything together with a tangy, slightly sweet punch.
- Maple syrup or honey (1 tbsp): Just enough to round out the acidity without making it dessert.
- Dijon mustard (1 tsp): A small amount adds complexity and helps the dressing emulsify.
- Toasted walnuts or pecans (1/4 cup): Adds crunch and richness; toast them yourself if you have time for better flavor.
- Dried cranberries (2 tbsp) and pumpkin seeds (1 tbsp): These are optional but they transform the bowl from simple to something people actually want to eat.
Instructions
- Get your oven ready:
- Preheat to 425°F and line a baking sheet with parchment paper so cleanup becomes someone else's problem (kidding, but it helps).
- Prepare the vegetables:
- Toss the halved Brussels sprouts and sliced red onion together in a bowl with olive oil, salt, and pepper until everything's coated, then spread them in a single layer on your sheet. Don't crowd them—they need space to caramelize, not steam.
- Roast until golden:
- Pop them in the oven for 25–30 minutes, stirring about halfway through. You're looking for deep brown, crispy edges; they'll smell incredible when they're ready.
- Cook your grains:
- While the vegetables roast, rinse your quinoa or rice, then combine it with water or broth in a saucepan. Bring to a boil, cover, reduce heat, and let it simmer for 15–20 minutes until the liquid absorbs and the grains are tender.
- Make the dressing:
- Whisk together balsamic vinegar, extra-virgin olive oil, maple syrup, Dijon mustard, salt, and pepper in a small bowl. Taste it—if it feels too sharp, add a pinch more sweetness; if it's flat, a little more salt wakes it up.
- Assemble your bowl:
- Divide cooked grains among four bowls, top with roasted Brussels sprouts and onions, then drizzle generously with dressing. Scatter walnuts, cranberries, and pumpkin seeds over everything if you've got them.
Save to Pinterest 
Save to Pinterest What struck me most is how this bowl works just as well at 3 p.m. as it does at 7 p.m., straight from the oven or at room temperature the next day. It's the kind of dish that gets better as it sits because the dressing keeps seeping into everything.
Why This Bowl Works
There's something about the combination of crispy, sweet roasted vegetables over a bed of nutty grains that feels complete without any fussing. The balsamic dressing brings brightness, the optional toppings add textural contrast, and somehow it all comes together like it was always meant to be on the same plate. I've learned that the key is respecting each element—don't skimp on roasting time, don't oversalt the grains, and don't drown the whole thing in dressing at once.
Ways to Make It Your Own
This bowl is your canvas, honestly. I've swapped quinoa for farro and gotten better results because I like the chewiness, and I've thrown in roasted sweet potato when I wanted more color and substance. One time I added crispy chickpeas for protein and it became so good that now that's the version my partner requests. The vegetables can change with seasons—carrots in winter, fresh tomatoes in summer—and the dressing works with all of it.
Storage and Serving
This bowl actually keeps beautifully in the fridge for three days, though the Brussels sprouts won't be quite as crispy by day three. I usually store the dressing separately and drizzle it fresh right before eating, which keeps everything tasting alive instead of like leftovers. It's also lovely served warm right out of the kitchen, or grabbed straight from the fridge when you need something substantial that doesn't feel heavy.
- Pack the dressing separately if you're taking this to lunch so the bowl doesn't get soggy.
- Roast extra Brussels sprouts on the weekend and use them throughout the week on salads or as snacks.
- Toast your own nuts and seeds if you have five minutes—the difference in flavor is worth it.
Save to Pinterest 
Save to Pinterest This bowl taught me that wholesome eating doesn't mean sacrifice—it means finding the balance between what's good for you and what actually tastes worth cooking. Make it tonight.
Recipe FAQs
- → Can I make this dish ahead of time?
Yes, you can roast the vegetables and cook the grains up to 3 days in advance. Store them separately in airtight containers in the refrigerator. Assemble bowls when ready to serve and add the dressing just before eating to maintain texture.
- → What other grains work well in this bowl?
Quinoa and brown rice are excellent choices, but you can also use farro for a chewy texture, bulgur for quicker cooking, or couscous for a lighter option. Each grain brings its own nutritional profile and cooking time to the dish.
- → How do I get the Brussels sprouts properly caramelized?
The key is high heat at 425°F and adequate space on the baking sheet. Don't overcrowd the vegetables or they'll steam instead of roast. Halving the sprouts increases surface area for better browning, and stirring halfway through ensures even cooking.
- → Can I add protein to make it more filling?
Absolutely. Chickpeas, white beans, or lentils blend seamlessly with the flavors. Grilled tofu cubes, pan-seared tempeh, or even feta cheese work well. Add these during the last 10 minutes of roasting or warm them separately before assembling.
- → Is the balsamic dressing customizable?
The dressing is quite versatile. Substitute honey for maple syrup if you prefer, add a clove of minced garlic for depth, or incorporate fresh herbs like thyme or rosemary. You can also adjust the acidity by adding more or less balsamic vinegar to taste.