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QUINOA POWER BOWLS WITH MAPLE CHIPOTLE BRUSSELS AND SMOKY BUTTERNUT SQUASH #vegan #healthy

QUINOA POWER BOWLS WITH MAPLE CHIPOTLE BRUSSELS AND SMOKY BUTTERNUT SQUASH #vegan #healthy

Quinoa and kale bested with broiled maple chipotle brussels, smoky butternut squash and avocado, completed off with a sprinkle of nectar dijon vinaigrette. An inconceivably delectable bowl of merchandise that is similarly stacked with flavor as it is sustenance.

In case despite everything you're ricocheting over from a sentimental end of the week loaded up with chocolate and wine (blameworthy), at that point this bowl is here to spare your spirit. Also, don't be tricked by the long title, since it is overly easy to put together and can be set up in around 30 minutes!

This bowl is fundamentally the consequence of my Trader Joe's basic supply pull throughout the end of the week. You can thoroughly modify the fixings to incorporate any produce or grain you have close by, yet the two MUSTS incorporate the maple chipotle brussels grows and smoky butternut squash. They are crazy delectable! What's more, when eaten together, it is only an all out flavor party in your mouth.

QUINOA POWER BOWLS WITH MAPLE CHIPOTLE BRUSSELS AND SMOKY BUTTERNUT SQUASH #vegan #healthy

Also try our recipe : GARLICKY MASHED CAULIFLOWER #cauliflower #vegetarian

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).
  5. Prepare vinaigrette by combining ingredients in a small bowl and whisking until well-combined.
  6. Prepare bowls by adding quinoa/kale mix and roasted vegetables in a bowl or on a plate. Drizzle contents with vinaigrette and add additional toppings if desired. Great served hot or cold!


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