Monday, February 25, 2019

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.   …………………………………………
5.   …………………………………………………..

Full instructions:Click here