Roasted Brussels and Sweet Potato Bowl

For the Sweet Potatoes

1. Toss the cubed sweet potato with olive oil, salt, and black pepper.
2. Air fry at 400°F for 12–15 minutes, shaking the basket halfway through, until golden and tender.

For the Brussels Sprouts

1. Preheat the oven to 425°F for the Brussels sprouts.
2. Toss Brussels sprouts with olive oil, salt, and black pepper.
3. Place cut-side down on a baking sheet.
4. Roast for 18–22 minutes, until crispy and browned.
5. Remove from the oven and drizzle with 2 tablespoons teriyaki sauce while hot, then toss to coat.

For the Quinoa

1. Rinse the quinoa under cold water.
2. In a small pot, add 1 cup of quinoa with 2 cups of water and salt.
3. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
4. Turn off the heat and keep covered for 5 minutes. Fluff with a fork.

For Serving

1. Divide the quinoa between two bowls.
2. Add the air-fried sweet potatoes and roasted Brussels sprouts and drizzle teriyaki over the top.
3. Top with crumbled feta cheese sliced green onions.
4. Serve warm and enjoy.

Recipe created in partnership with Grisel Fleites at @TheFleitesLife.