Quinoa Power Bowls with Maple Chipotle Brussels and Smoky Butternut Squash
Ingredients
The roasted vegetables
-
14 to 16
oz.
Brussels sprouts, trimmed and halved
-
2
Tbsp.
extra-virgin olive oil, divided
-
1
Tbsp.
adobo sauce
-
1
Tbsp.
maple syrup
-
1
tsp.
kosher salt, divided
-
3
cups
peeled and cubed butternut squash
-
1
tsp.
smoked paprika
-
1
tsp.
garlic powder
The quinoa and greens
-
1
cup
dry quinoa
-
2
cups
lower-sodium vegetable or chicken broth
-
2 to 3
handfuls
chopped kale
The dressing
-
¼
cup
extra-virgin olive oil
-
1
Tbsp.
apple cider vinegar
-
1
Tbsp.
honey (or maple syrup)
-
2
tsp.
Dijon mustard
-
¼
tsp.
kosher salt
Optional toppings
Instructions
- Preheat the oven to 425°F.
- Toss Brussels sprouts with 1 Tbsp. olive oil, adobo sauce, maple syrup, and ½ tsp. salt, then spread on a baking sheet.
- Toss butternut squash with remaining olive oil, smoked paprika, garlic powder, and ½ tsp. salt, then spread on a separate baking sheet.
- Roast both sheets in the oven for about 25 minutes, stirring halfway through.
- In a saucepan, combine quinoa and broth, bring to a boil, then reduce heat, cover, and cook until fluffy and liquid is absorbed, about 15 minutes.
- Stir in kale to the quinoa mixture to wilt it.
- In a bowl, whisk together olive oil, vinegar, mustard, honey, and salt for the dressing.
- Assemble the bowls by dividing the quinoa and kale mixture, topping with roasted vegetables, drizzling with dressing, and adding optional toppings.
Nutrition Facts (estimated)
Servings
4
Calories
517
Total fat
24g
Total carbohydrates
67g
Total protein
14g
Sodium
970mg
Cholesterol
0mg
You might also like