Power Bowl with Smokey Maple Brussels and Squash
Image: My Intuitive Health
Power Bowl with Smokey Maple Brussels and Squash
Servings
3-4
Ingredients
For the Brussels
- 16 oz. Brussels sprouts, trimmed and halved
- 1 tbsp olive oil
- 1-2 tsp adobo sauce (from a can of chipotle peppers in adobo sauce)
- 1 tbsp maple syrup or honey
- Salt and pepper
For the Squash
- 1 butternut or delicata squash, peeled and cubed
- 1 tbsp olive oil
- 1-2 tsp adobo sauce (from a can of chipotle peppers in adobo sauce)
- 1 tbsp maple syrup or honey
- Salt and pepper
For the Quinoa
- 1 cup dry quinoa (or grain of choice)
- 2 cups of cooking liquid (broth or water)
For the Bowl
- 2 to 3 cups of chopped kale or spinach
- Diced avocado
- Crumbled goat or feta cheese (optional)
Maple Balsamic Dressing
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp maple syrup
- 2 tbsp Greek yogurt (can sub with non-dairy yogurt)
- Salt and pepper
- 1 tsp garlic powder
Instructions
Preheat oven to 425. To a large mixing bowl, add adobo sauce, maple syrup, and olive oil and mix to combine. Add the diced butternut squash to the large bowl. Season with olive oil, salt, pepper, and garlic powder. Toss to combine and spread out evenly onto a sheet tray lined with parchment paper. Bake for about 45 minutes until tender and beginning to char, stirring once halfway through.
Next, to the same mixing bowl, add adobo sauce, maple syrup, and olive oil. Mix to combine then toss in the Brussels sprouts that have been trimmed and halved. Season with salt and pepper then add to the second sheet tray. Bake for about 25-35 minutes until tender and beginning to char, stirring once halfway through.
Meanwhile, prepare the quinoa according to package instructions.
In a small bowl, whisk together the dressing ingredients.
To serve, layer chopped kale with warm quinoa and vegetables. Drizzle with the maple balsamic dressing. Garnish with avocado and cheese.
Shopping List
Produce
- 16 oz. Brussels sprouts
- 1 butternut squash, peeled and cubed
- 2 to 3 cups of chopped kale or spinach
- Diced avocado (optional)
Dairy
- Crumbled goat or feta cheese (optional)
- 2 tbsp Greek yogurt (can sub with non-dairy yogurt)
Pantry Items
- 1 small can of chipotle peppers packed in adobo
- Garlic powder
- 1 cup dry quinoa or grain of choice
- Balsamic vinegar
- Maple syrup
- Olive oil
- Salt and pepper
Equipment Needed
- Two sheet trays lined with parchment paper
- Medium pot for grain
- Small mixing bowl
- Knife and cutting board
- Large mixing bowl
