Description
A nourishing dish featuring a medley of vibrant vegetables and protein-packed quinoa, topped with a light dressing.
Ingredients
Scale
- 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
- 1 cup dry quinoa
- 2 cups lower-sodium vegetable or chicken broth
- 2 to 3 handfuls of chopped kale
- Sliced avocado for topping (optional)
- 1/4 cup extra-virgin olive oil
- 1 Tbsp. apple cider vinegar
- 1 Tbsp. honey (sub maple syrup)
- 2 tsp. Dijon mustard
- 1/4 tsp. kosher salt
Instructions
- Preheat the oven to 425°F. Arrange the Brussels sprouts on a baking sheet and toss them with 1 Tbsp. of olive oil, adobo sauce, maple syrup, and 1/2 tsp. of salt.
- Toss the butternut squash with the remaining 1 Tbsp. of oil, smoked paprika, garlic powder, and 1/2 tsp. of salt. Place both baking sheets in the oven and roast for about 25 minutes, stirring once halfway through, until tender.
- Combine quinoa and broth in a small saucepan and bring to a boil. Reduce the heat, cover, and cook until the quinoa is fluffy and the liquid is absorbed, about 15 minutes. Uncover and stir in the kale, allowing the residual heat to wilt the leaves.
- Prepare the dressing by combining olive oil, vinegar, mustard, honey, and salt in a small bowl; stir with a whisk.
- Assemble the bowls by dividing the quinoa and kale mixture evenly into four bowls. Top with roasted vegetables and drizzle with the dressing. Garnish with sliced avocado or toppings of your choice.
Notes
For meal prep, store the quinoa, veggies, and dressing in separate containers. Combine just before serving to maintain freshness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 6g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg