monday {menu}

Quina Power Bowl

{recipe from... here}

Ingredients

• ▢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)

Honey-Dijon Dressing

• ▢1/4 cup extra-virgin olive oil
• ▢1 Tbsp. apple cider vinegar
• ▢1 Tbsp. honey (sub maple syrup)
• ▢2 tsp. Dijon mustard
• ▢1/4 tsp. kosher salt

Instructions

• Preheat oven to 425°F.
• Arrange Brussels sprouts on a baking sheet and toss with 1 Tbsp. oil, adobo sauce, maple syrup, and 1/2 tsp. salt. On a separate baking sheet, toss butternut squash with remaining 1 Tbsp. oil, smoked paprika, garlic powder, and 1/2 tsp. salt. Place both baking sheets in the oven, and roast for ~25 minutes, stirring once halfway through, until tender.
• Meanwhile, combine quinoa and broth in a small saucepan and bring to a boil. Reduce heat to low, cover, and cook until quinoa is fluffy and liquid is absorbed, about 15 minutes. Uncover, and stir in kale, letting residual heat wilt down the leaves.
• Prepare dressing by combining olive oil, vinegar, mustard, honey, and salt in a small bowl; stir with a whisk.
• Assemble bowls by dividing quinoa and kale mixture evenly into each of 4 bowls. Divide roasted vegetables over top, and drizzle with dressing. Garnish with sliced avocado and/or toppings of choice.

xoxo

Alexandra