Quinoa and kale beat with cooked maple chipotle brussels, smoky butternut squash and avocado, completed off with a shower of nectar dijon vinaigrette. An unfathomably scrumptious bowl of products that is similarly stacked with flavor as it is sustenance.

In case despite everything you're skipping once again from a sentimental end of the week loaded up with chocolate and wine (liable), at that point this bowl is here to spare your spirit. What's more, don't be tricked by the long title, since it is very easy to put together and can be set up in approximately 30 minutes!

This bowl is essentially the aftereffect of my Trader Joe's basic food item pull throughout the end of the week. You can absolutely modify the fixings to incorporate any produce or grain you have close by, yet the two MUSTS incorporate the maple chipotle brussels grows and smoky butternut squash. They are wild tasty! Furthermore, when eaten together, it is only an all out flavor celebration in your mouth.

Irregular dishes have turned into my preferred sort of dinners to put together. They're incredible to get out the produce cabinet and to go through any scraps you may have close by – chicken, dark colored rice, steak, turkey burgers, and so on.
Also try our recipe Super Yummy Cajun Butter Steak #dinnerrecipe #food #amazingrecipe #easyrecipe


  • 1 lb brussels sprouts, trimmed and halved
  • 3 cups butternut squash, peeled and cubed (~1 small squash)
  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth (or chicken broth if not making vegetarian)
  • 2 cups chopped kale
  • 1 tbsp adobe sauce (from a can of chipotle peppers)
  • 1 tbsp maple syrup
  • 3 tsp coconut oil, divided
  • ½ tsp smoked paprika
  • ½ tsp garlic powder
  • ¼ tsp sea salt
  • Optional toppings: chipotle pepper, avocado, hemp seeds, pine nuts, goat cheese
  • **Honey Dijon Vinaigrette**
  • 2 tbsp Dijon mustard
  • 2 tbsp extra virgin olive oil
  • 2 tsp honey


  1. Preheat oven to 425 degrees F. Prepare two baking sheets.
  2. Toss brussels in adobe sauce, maple syrup and 1 tsp coconut oil. Spread evenly on one baking sheet.
  3. Toss butternut squash in smoked paprika, garlic powder and 2 tsp coconut oil. Spread evenly on separate baking sheet. Place both baking sheets in the oven and roast for ~20-25 minutes, stirring once halfway through.
  4. In the meantime, prepare quinoa by combining quinoa and vegetable (or chicken) broth in a medium-sized saucepan. Bring to a boil, reduce heat to low, cover and cook ~15 minutes, or until all broth is absorbed. Mix in chopped kale (kale will wilt once it is mixed with hot quinoa).
  5. Prepare vinaigrette by combining ingredients in a small bowl and whisking until well-combined.
  6. Prepare bowls by adding quinoa/kale mix and roasted vegetables in a bowl or on a plate. Drizzle contents with vinaigrette and add additional toppings if desired. Great served hot or cold!

Read more our recipe Cauliflower Rice Burrito Bowls [vegan, gluten-free, grain-free] #dinnerrecipe #food #amazingrecipe #easyrecipe

Source : bit.ly/33HPIdQ

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