Quinoa and Veggie Power Bowls #vegan #dinner

Quinoa and Veggie Power Bowls #vegan #dinner

Quinoa Power Bowls with Maple Chipotle Brussels and Smoky Butternut Squash are ideal for supper prep or weeknight supper. Vegetarian, gluten free, and a balance of nutritious and delectable.

These dishes genuinely have everything: protein, fiber, heart-sound fats, and a large number of micronutrients. What's more, you can thoroughly tweak the fixings to incorporate any produce or grain you have close by.

The plans highlights maple chipotle brussels grows and smoky butternut squash, which make the most astonishing team. It's the blend of smoky, pleasantness, and zest that include layers of flavor. Anyway you can likewise utilize yam, broccoli, cauliflower, or carrots.


Quinoa and Veggie Power Bowls #vegan #dinner


  • Roasting pans
  • Small saucepan
  • Small mixing bowl


  • 14 to 16 oz. Brussels sprouts, trimmed and halved
  • 2 Tbsp. extra-virgin olive oil, divided (sub avocado oil)
  • 1 Tbsp. adobe sauce (from a can of chipotle peppers in adobe sauce)
  • 1 Tbsp. maple syrup
  • 1 tsp. kosher salt, divided
  • 3 cups peeled and cubed butternut squash (from 1 small 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)

Honey-Dijon Dressing

  • 1/4 cup extra-virgin olive oil
  • 1 Tbsp. apple cider vinegar
  • 1 Tbsp. Dijon mustard
  • 1 Tbsp. honey
  • 1/4 tsp. kosher salt


  1. Preheat oven to 425°F.
  2. Arrange Brussels sprouts on a baking sheet and toss with 1 Tbsp. oil, adobe sauce, maple syrup, and 1/2 tsp. salt. On a separate baking sheet, toss butternut squash with remaining 1 Tbsp. oil, smoked paprika, garlic powder, and 1/2 tsp. salt. Place both baking sheets in the oven, and roast for ~25 minutes, stirring once halfway through, until tender.
  3. Meanwhile, combine quinoa and broth in a small saucepan and bring to a boil. Reduce heat to low, cover, and cook until quinoa is fluffy and liquid is absorbed, about 15 minutes. Uncover, and stir in kale, letting residual heat wilt down the leaves.
  4. Prepare dressing by combining olive oil, vinegar, mustard, honey, and salt in a small bowl; stir with a whisk.
  5. Assemble bowls by dividing quinoa and kale mixture evenly into each of 4 bowls. Divide roasted vegetables over top, and drizzle with dressing. Garnish with sliced avocado and/or toppings of choice.

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