The Ultimate Maple Glazed Sweet Potato and Brussels Sprout Bowl

This Maple Glazed Sweet Potato and Brussels Sprout Bowl is the definitive autumn comfort dish, bringing together the earthy heartiness of roasted vegetables with a sophisticated, silky sweetness. As the seasons shift, our palates naturally crave textures that are both crisp and tender, paired with flavors that feel grounded yet bright. This recipe strikes that perfect balance by utilizing high-heat roasting to caramelize the natural sugars in the vegetables, which are then amplified by a glossy maple-dijon glaze. Whether you are looking for a vibrant centerpiece for a holiday table, a nutrient-dense meal-prep solution, or a cozy weeknight dinner, this bowl offers a symphony of flavors that proves healthy eating can be deeply indulgent.

Ingredients

For the Roasted Base:

• Brussels Sprouts: 1 lb, trimmed and halved (keep the loose leaves for extra crunch)

• Sweet Potatoes: 2 large, peeled and cut into ½-inch cubes

• Olive Oil: 3 tablespoons, divided

• Sea Salt & Cracked Black Pepper: To taste

• Red Onion: 1 medium, cut into thick wedges (optional, for added depth)

For the Maple Glaze:

• Pure Maple Syrup: 3 tablespoons (use Grade A for the best flavor)

• Dijon Mustard: 1 tablespoon (adds a necessary tangy kick)

• Apple Cider Vinegar: 1 teaspoon

• Smoked Paprika: ½ teaspoon

• Garlic Powder: ½ teaspoon

For the Bowl Assembly:

• Base: 2 cups cooked quinoa, farro, or wild rice

• Crunch: ½ cup toasted pecans or walnuts

• Tartness: 1/3 cup dried cranberries or pomegranate arils

• Creaminess: 1/4 cup crumbled feta or goat cheese (optional)

Step-by-Step Instructions

1. Preheat and Prep: Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper. This ensures the vegetables roast rather than steam and makes cleanup effortless.

2. Season the Vegetables: In a large mixing bowl, toss the cubed sweet potatoes with 1.5 tablespoons of olive oil, salt, and pepper. Spread them in a single layer on the first baking sheet. In the same bowl, toss the Brussels sprouts (and onions, if using) with the remaining oil and seasonings, then spread them on the second sheet, ensuring the flat sides of the sprouts are facing down for maximum browning.

3. The First Roast: Place both trays in the oven. Roast the sweet potatoes for about 25–30 minutes and the sprouts for 20–25 minutes. You want the potatoes to be fork-tender and the sprouts to have charred, crispy outer leaves.

4. Whisk the Glaze: While the vegetables roast, whisk together the maple syrup, Dijon mustard, apple cider vinegar, smoked paprika, and garlic powder in a small bowl until smooth.

5. The Glaze Finish: Remove the trays from the oven. Drizzle the maple glaze evenly over both the sweet potatoes and the Brussels sprouts. Use a spatula to toss them gently until every piece is coated. Return the trays to the oven for an additional 5 minutes. This allows the glaze to bubble, thicken, and “stick” to the vegetables.

6. Assemble the Bowl: Build your bowls by starting with a generous base of cooked grains. Top with a heavy portion of the glazed vegetables. Sprinkle with toasted pecans, dried cranberries, and crumbled cheese. Serve immediately while warm.

The Science of Flavor: Why This Pairing Works

The success of this bowl lies in the chemical transformation that occurs during the roasting process, specifically Maillard reaction and caramelization. Sweet potatoes are naturally high in starch, which converts to sugar when exposed to dry heat, resulting in a creamy interior and a tacky, sweet exterior. Brussels sprouts, members of the brassica family, contain sulfurous compounds that can be bitter when boiled but turn nutty and savory when roasted at high temperatures.

The maple glaze acts as a bridge between these two profiles. The glucose in the syrup reinforces the sweetness of the potatoes, while the acidity of the Dijon mustard and apple cider vinegar cuts through the density of the starch. By adding a pinch of smoked paprika, you introduce an “umami” element that mimics the savoriness of bacon, making the dish feel substantial and complex without the need for meat.

Customization and Nutritional Benefits

One of the reasons this specific bowl has become a staple in modern kitchens is its incredible versatility. For those following a vegan lifestyle, the cheese can be easily swapped for sliced avocado or a drizzle of tahini dressing to maintain that creamy mouthfeel. If you require more protein, grilled chicken, roasted chickpeas, or a poached egg integrate seamlessly into the flavor profile.

From a nutritional standpoint, this bowl is a powerhouse. Sweet potatoes are an elite source of Beta-carotene and Vitamin A, essential for immune function and vision. Brussels sprouts provide a significant dose of Vitamin K and Vitamin C, along with fiber that aids in digestion. By using maple syrup—a natural sweetener—instead of refined sugars, you gain trace minerals like manganese and zinc, making this a functional meal that fuels the body as much as it satisfies the soul.

Meal Prep and Storage Success

This recipe is an ideal candidate for “Sunday Prep” because the ingredients are robust and hold up well over time. Unlike leafy green salads that wilt within hours, roasted root vegetables and cruciferous greens maintain their structural integrity in the refrigerator. To meal prep this bowl, store the roasted vegetable mix and the grains in airtight containers for up to four days.

For the best results when reheating, avoid the microwave if possible. Instead, toss the vegetables in a dry skillet over medium heat for 5 minutes or pop them back into a toaster oven. This restores the crispness of the Brussels sprout leaves and prevents the sweet potatoes from becoming mushy. If you are serving this for a crowd later in the day, keep the pecans and cranberries separate until the very last moment to ensure the textures remain distinct and the colors stay vibrant.