These tasty power bowls are gluten-free and suitable for vegans.
400g halved brussels sprouts
1tbsp maple syrup
2tbsp olive oil
3 cups peeled, cubed butternut squash
1tbsp adobe sauce
1tsp each of garlic powder and smoked paprika
1 cup uncooked quinoa
2-3 handfuls of chopped kale
2 cups vegetable broth
1tbsp each honey and apple cider vinegar
¼ cup olive oil
2tsp Dijon mustard
- Preheat oven to 220°C and place Brussels sprouts on one baking tray, and toss with one tablespoon of oil, the maple syrup, Adobe sauce and half a teaspoon of salt. On another baking tray, toss together the butternut squash with the remaining oil, garlic powder, half a teaspoon of salt and smoked paprika. Roast both baking sheets for about 25 minutes until vegetables are tender.
- In a small saucepan, mix together the quinoa and broth and bring to a boil. Reduce heat to low, cover and continue to cook until quinoa absorbs all the liquid for about 15 minutes. Uncover the saucepan and stir in the kale, letting residual heat wilt the leaves.
- Whisk together the salad dressing in a small bowl and begin assembling the bowls by dividing the quinoa between four bowls. Top each bowl with the roasted vegetables and drizzle with dressing.