Quinoa and Veggie Power Bowls

🥘 Ingredients

• Brussels sprouts
  1 lb
• Dijon mustard
  1 Tbsp
• adobo sauce
  1 Tbsp
• apple cider vinegar
  1 Tbsp
• avacado (optional)
• cooked quinoa
  4 c
• garlic powder
  1 tsp
• honey
  1 Tbsp
• hummus (optional)
• maple syrup
  1 Tbsp
• olive oil
  4 tbsp, 2 Tbsp
• pine nuts (optional)
• salt
  1.25 tsp
• smoked paprika
  1 tsp
• spinach or kale
  3 handfuls
• sweet potato
  3 c

🍳 Cookware

• baking sheet
• large saucepan
• Whisk
• sauce pan

1. 1

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

   cooked quinoa: 4 c
2. 2

   Toss trimmed and halved Brussels sprouts with 1 Tbsp olive oil , adobo sauce , maple syrup , and 1/2 tsp salt . Arrange on baking sheet .

   Brussels sprouts: 1 lb, olive oil: 1 Tbsp, adobo sauce: 1 Tbsp, maple syrup: 1 Tbsp, salt: 1/2 tsp
3. 3

   Toss peeled and cubed sweet potato with 1 Tbsp olive oil , smoked paprika , garlic powder , and 1/2 tsp salt . Arrange on separate baking sheet.

   sweet potato: 3 c, olive oil: 1 Tbsp, smoked paprika: 1 tsp, garlic powder: 1 tsp, salt: 1/2 tsp
4. 4

   Bake Brussels sprouts and sweet potatoes for ⏱️ 25 minutes , stirring once halfway through.
5. 5

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

   spinach or kale: 3 handfuls
6. 6

   Prepare dressing by combining 1/4 cup olive oil , apple cider vinegar , Dijon mustard , honey , and salt .

   olive oil: 4 tbsp, apple cider vinegar: 1 Tbsp, Dijon mustard: 1 Tbsp, honey: 1 Tbsp, salt: 1/4 tsp
7. 7

   Whisk until emulsified. Once baked, add Brussels sprouts and sweet potatoes to sauce pan . Missing in dressing.
8. 8

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

   pine nuts (optional), avacado (optional), hummus (optional)