Quinoa Power Bowls with Maple Chipotle Brussels and Smoky Butternut Squash

dishingouthealth.com

Tbaxter

14 to 16 oz. Brussels sprouts, trimmed and halved

2 Tbsp. extra-virgin olive oil, divided (sub avocado oil)

1 Tbsp. adobo sauce (from a can of chipotle peppers in adobo 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)

subheading: Honey-Dijon Dressing:

¼ cup extra-virgin olive oil

1 Tbsp. apple cider vinegar

1 Tbsp. honey (sub maple syrup)

2 tsp. Dijon mustard

¼ tsp. kosher salt

Directions at dishingouthealth.com

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