Quinoa and Veggie Power Bowls


Ingredients

  •  14 to 16 oz. Brussels sprouts, trimmed and halved
  •  2 Tbsp. extra-virgin olive oil, divided (sub avocado oil)
  •   1 Tbsp. adobo sauce (from a can of chipotle peppers in adobo sauce)
  •  1 Tbsp. maple syrup
  •   1 tsp. kosher salt, divided
  •   3 cups peeled and cubed butternut squash (from 1 small squash)
  •  1 tsp. smoked paprika
  •  1 tsp. garlic powder
  •  1 cup dry quinoa
  •  2 cups lower-sodium vegetable or chicken broth
  •  2 to 3 handfuls of chopped kale
  •  Sliced avocado for topping (optional)

Honey-Dijon Dressing

  •  1/4 cup extra-virgin olive oil
  •  1 Tbsp. apple cider vinegar
  •  1 Tbsp. honey (sub maple syrup)
  •  2 tsp. Dijon mustard
  •  1/4 tsp. kosher salt

Instructions

  • Preheat oven to 425°F.
  • Arrange Brussels sprouts on a baking sheet and toss with 1 Tbsp. oil, adobo sauce, maple syrup, and 1/2 tsp. salt. On a separate baking sheet, toss butternut squash with remaining 1 Tbsp. oil, smoked paprika, garlic powder, and 1/2 tsp. salt. Place both baking sheets in the oven, and roast for ~25 minutes, stirring once halfway through, until tender.
  • Meanwhile, combine quinoa and broth in a small saucepan and bring to a boil. Reduce heat to low, cover, and cook until quinoa is fluffy and liquid is absorbed, about 15 minutes. Uncover, and stir in kale, letting residual heat wilt down the leaves.
  • Prepare dressing by combining olive oil, vinegar, mustard, honey, and salt in a small bowl; stir with a whisk.
  • Assemble bowls by dividing quinoa and kale mixture evenly into each of 4 bowls. Divide roasted vegetables over top, and drizzle with dressing. Garnish with sliced avocado and/or toppings of choice.

 

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2 comments

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adSspiNJKCZjcq December 07, 2020

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