Quinoa Power Bowls with Maple Chipotle Brussels and Smoky Butternut Squash

Quinoa Power Bowls with Maple Chipotle Brussels and Smoky Butternut Squash

  • Prepare: 15M
  • Cook: 25M
  • Total: 40M
Quinoa Power Bowls with Maple Chipotle Brussels and Smoky Butternut Squash

Quinoa Power Bowls with Maple Chipotle Brussels and Smoky Butternut Squash

Diets

  • Vegetarian

Ingredients

  • Produce

    • 1 lb Brussels sprouts
    • 3 cups Butternut squash
    • 1/2 tsp Garlic powder
    • 2 cups Kale
  • Canned Goods

    • 2 cups Vegetable broth
  • Condiments

    • 1 tbsp Adobe sauce
    • 2 tbsp Dijon mustard
    • 2 tsp Honey
    • 1 tbsp Maple syrup
  • Pasta & Grains

    • 1 cup Quinoa
  • Baking & Spices

    • 1/2 tsp Paprika, smoked
    • 1/4 tsp Sea salt
  • Oils & Vinegars

    • 3 tsp Coconut oil
    • 2 tbsp Olive oil, Extra Virgin
  • Time
  • Prepare: 15M
  • Cook: 25M
  • Total: 40M

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Description

delicious, nutritious recipes

Quinoa and kale topped with roasted maple chipotle brussels, smoky butternut squash and avocado finished off with a drizzle of honey dijon vinaigrette. An incredibly delicious bowl of goods that is equally loaded with flavor as it is nutrition.

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

Directions

  • Preheat oven to 425 degrees F. Prepare two baking sheets.
  • Toss brussels in adobe sauce, maple syrup and 1 tsp coconut oil. Spread evenly on one baking sheet.
  • 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.
  • 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).
  • Prepare vinaigrette by combining ingredients in a small bowl and whisking until well-combined.
  • 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!

Nutrition

Nutrition Information Serving size: 1 bowl Calories: 390 Fat: 14 gm Saturated fat: 3.5 gm Carbohydrates: 61 gm Sugar: 14.5 gm Sodium: 512 mg Fiber: 10 gm Protein: 12 gm Cholesterol: 0 mg
  • Serves: 4 bowls
  • Prepare: 15 mins
  • Cook Time: 25 mins
  • TotalTime:
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Descrition:

Quinoa Power Bowls with Maple Chipotle Brussels and Smoky Butternut Squash

  • Produce

    • 1 lb Brussels sprouts
    • 3 cups Butternut squash
    • 1/2 tsp Garlic powder
    • 2 cups Kale
  • Canned Goods

    • 2 cups Vegetable broth
  • Condiments

    • 1 tbsp Adobe sauce
    • 2 tbsp Dijon mustard
    • 2 tsp Honey
    • 1 tbsp Maple syrup
  • Pasta & Grains

    • 1 cup Quinoa
  • Baking & Spices

    • 1/2 tsp Paprika, smoked
    • 1/4 tsp Sea salt
  • Oils & Vinegars

    • 3 tsp Coconut oil
    • 2 tbsp Olive oil, Extra Virgin

The first person this recipe

dishingouthealth.com

dishingouthealth.com

2440 59

Found on dishingouthealth.com