Quinoa & Veggie Power Bowls¶

Serves	Total Time
4	45 minutes

Ingredients¶

• 4 cups cooked quinoa
• 16 oz Brussels sprouts
• 1 Tbsp olive oil
• 1 Tbsp adobo sauce
• 1 Tbsp maple syrup
• 0.5 tsp salt
• 3 cups sweet potato
• 1 Tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 0.5 tsp salt
• 3 handfuls spinach or kale
• 0.25 cup olive oil
• 1 Tbsp apple cider vinegar
• 1 Tbsp Dijon mustard
• 1 Tbsp honey
• 0.25 tsp salt
• some pine nuts (optional)
• some avocado (optional)
• some hummus (optional)

Cookware¶

• 2 baking sheets
• 1 large saucepan
• 1 whisk
• 1 sauce pan

Instructions¶

Step 1¶

Prepare cooked quinoa ahead of time. Preheat oven to 425°F.

Step 2¶

Toss trimmed and halved Brussels sprouts with 1 Tbsp olive oil, adobo sauce, maple syrup, and ½ tsp salt. Arrange on baking sheet.

Step 3¶

Toss peeled and cubed sweet potato with 1 Tbsp olive oil, smoked paprika, garlic powder, and ½ tsp salt. Arrange on separate baking sheet.

Step 4¶

Bake Brussels sprouts and sweet potatoes for 25 minutes, stirring once halfway through.

Step 5¶

Meanwhile, wilt spinach or kale in a large saucepan. Add cooked quinoa until warmed through.

Step 6¶

Prepare dressing by combining ¼ cup olive oil, apple cider vinegar, Dijon mustard, honey, and salt.

Step 7¶

Whisk until emulsified. Once baked, add Brussels sprouts and sweet potatoes to sauce pan. Missing in dressing.

Step 8¶

Serve with desired toppings (e.g. pine nuts (optional), avocado (optional), hummus (optional)).

Comments