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Joseph Abell is a busy law student who went viral on TikTok posting recipes that are easy to make and energizing for the body and mind. "My big passion is creating food that makes people feel alive," he says. The "scholar bowl," a vegetarian combo of quinoa and roasted vegetables, is his most popular recipe—viewed more than seventeen million times! "The chopping is the brunt of the work," he says. Other than that, it's mostly roasting and assembling. Share the dish with family or friends or follow Joseph's lead and portion into individual meal prep containers for a week of healthy lunches. Feel free to add your favorite sauce or dressing, if you like.
Pro Tip from Joseph: One of his favorite seasonings is The Pepper Plant Seasoning. It's similar to paprika, but has a little more of a kick. If you like, use it wherever you see paprika in the ingredient list below or in addition to the paprika!
For more healthy recipes, check out Jenny Mollen's Spinach Banana Oat Muffins and Kelsey Nixon's Lemon Chicken Quinoa Soup.
Ingredients
- Avocado or olive oil
- 2 to 3 pounds sweet potatoes, peeled and cubed
- 1 tablespoon maple syrup
- 2 teaspoons ground cinnamon
- 2 teaspoons ground sumac
- Paprika (see Tip)
- Salt and pepper
- 1 pound Brussels sprouts, halved
- 1 tablespoon balsamic vinegar
- 1 pound broccoli, chopped
- 1 pound cauliflower, chopped
- 2 or 3 bell peppers, seeded and chopped
- 1 cup quinoa, rinsed
- Sliced or diced cooked chicken or other protein (optional)
Yield
Serves: 5 or 6
Preparation
Preheat the oven to 400°F. Line 2 baking sheets with foil and lightly coat with oil.
Add the sweet potatoes to a large bowl and toss with 1 tablespoon oil, the maple syrup, cinnamon, sumac, a little paprika, salt and pepper. Spread evenly on one of the prepared baking sheets and roast until just tender, 30 to 35 minutes, turning the potatoes at the 20-minute mark to prevent burning.
Meanwhile, in the same bowl, add the Brussels sprouts and toss with the balsamic vinegar, a little paprika, salt and pepper. Place on one end of the second prepared baking sheet.
In the same bowl, add the broccoli, cauliflower and bell peppers and toss with 1 tablespoon oil, a little paprika, salt and pepper. Spread out on the baking sheet next to the Brussels sprouts. Roast the second pan of veggies until just tender, about 20 minutes, tossing once.
Meanwhile, cook the quinoa according to the package directions. When done, fluff with a fork.
Layer the quinoa on the bottom of a large serving bowl. Top with the cooked veggies and sweet potatoes and mix everything together. If using a protein, place that on top. If you're eating the dish throughout the week, you can switch up the protein as you like.