Probiotic Power Bowl with Roasted Butternut Squash and Brussels Sprouts
Description
This probiotic power bowl combines roasted butternut squash and Brussels sprouts with tangy pickled vegetables, kimchi, and creamy Greek yogurt for a nutrient-dense, gut-friendly meal. Bursting with color, flavor, and texture, it’s perfect for a wholesome lunch, light dinner, or meal prep. Ready in under 45 minutes, it balances sweet, earthy, and tangy flavors while providing probiotics, fiber, and protein.
Ingredients
Main Ingredients
- 1 cup butternut squash peeled and cubed
- 1 cup Brussels sprouts halved
- 1 tbsp olive oil
- 0.5 tsp sea salt
- 0.25 tsp black pepper
- 0.5 cup pickled carrots quick-pickled
- 0.5 cup pickled onions quick-pickled
- 0.5 cup pickled cauliflower quick-pickled
- 0.25 cup kimchi
- 0.5 cup Greek yogurt
- 1 tbsp lemon juice optional, for brightness
- 1 tbsp toasted seeds or nuts optional, for garnish
- 1 tbsp fresh herbs parsley, cilantro, or dill for garnish, optional
Instructions
Roasting Vegetables
- Preheat oven to 425°F (220°C). Toss butternut squash cubes and halved Brussels sprouts with olive oil, salt, and pepper.
- Spread vegetables on a baking sheet and roast for 25-30 minutes, flipping halfway, until tender and caramelized.
Pickling and Fermented Ingredients
- Prepare quick-pickled vegetables: slice carrots, onions, and cauliflower thinly and pour over a brine made of vinegar, water, sugar, and salt. Let sit for at least 30 minutes.
- Have kimchi ready for assembling the bowl.
Assembling the Bowl
- Assemble the bowl: layer roasted butternut squash and Brussels sprouts as the base.
- Add pickled vegetables and kimchi in small clusters on top.
- Top with a dollop of Greek yogurt, drizzle lemon juice if desired, and sprinkle toasted seeds or nuts and fresh herbs.
Notes
- Quick-pickled vegetables can be made a day ahead for convenience.
- Substitute Greek yogurt with plant-based yogurt for a vegan version.
- Optional grains like quinoa or brown rice can make the bowl more filling.