QUINOA POWER BOWLS WITH MAPLE CHIPOTLE BRUSSELS AND SMOKY BUTTERNUT SQUASH

QUINOA POWER BOWLS WITH MAPLE CHIPOTLE BRUSSELS AND SMOKY BUTTERNUT SQUASH

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

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!

NUTRITION INFORMATION

Serving size: 1 bowl Calories: 390 Fat: 14 gm Saturated fat: 3.5 gm Carbohydrates: 61 gmSugar: 14.5 gm Sodium: 512 mg Fiber: 10 gm Protein: 12 gm Cholesterol: 0 mg

Full recipe at : dishingouthealth.com