QUINOA POWER BOWLS WITH MAPLE CHIPOTLE BRUSSELS AND SMOKY BUTTERNUT SQUASH


INGREDIENTS
  • 1 lb brussels sprouts, trimmed and halved
  • 3 cups butternut squash, peeled and cubed (~1 small squash)
  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth (or chicken broth if not making vegetarian)
  • 2 cups chopped kale
  • 1 tbsp adobe sauce (from a can of chipotle peppers)
  • 1 tbsp maple syrup
  • 3 tsp coconut oil, divided
  • ½ tsp smoked paprika
  • ½ tsp garlic powder
  • ¼ tsp sea salt
  • Optional toppings: chipotle pepper, avocado, hemp seeds, pine nuts, goat cheese
  • **Honey Dijon Vinaigrette**
  • 2 tbsp Dijon mustard
  • 2 tbsp extra virgin olive oil
  • 2 tsp honey
INSTRUCTIONS
  1. Preheat oven to 425 degrees F. Prepare two baking sheets.
  2. Toss brussels in adobe sauce, maple syrup and 1 tsp coconut oil. Spread evenly on one baking sheet.
  3. Toss butternut squash in smoked paprika, garlic powder and 2 tsp coconut oil. Spread evenly on separate baking sheet. Place both baking sheets in the oven and roast for ~20-25 minutes, stirring once halfway through.
  4. In the meantime, prepare quinoa by combining quinoa and vegetable (or chicken) broth in a medium-sized saucepan. Bring to a boil, reduce heat to low, cover and cook ~15 minutes, or until all broth is absorbed. Mix in chopped kale (kale will wilt once it is mixed with hot quinoa)
for full instructions you can go to :   https://dishingouthealth.com

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