nicholaswilde_recipes/docs/vegetarian/quinoa-and-veggie-power-bowls.md

Quinoa and Veggie Power Bowls

:fork_and_knife_with_plate: Serves	⏲️ Total Time
4	0 minutes

🧂 Ingredients

• 4 cups cooked quinoa
• 16 oz Brussels sprouts
• 1 Tbsp olive oil
• 1 Tbsp adobo sauce
• 1 Tbsp maple syrup
• 0.5 tsp salt
• 3 cups sweet potato
• 1 Tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 0.5 tsp salt
• 3 handfuls spinach or kale
• 0.25 cup olive oil
• 1 Tbsp apple cider vinegar
• 1 Tbsp Dijon mustard
• 1 Tbsp honey
• 0.25 tsp salt
• some pine nuts (optional)
• some avocado (optional)
• some hummus (optional)

:cooking: Cookware

• 2 baking sheets
• 1 large saucepan
• 1 whisk
• 1 sauce pan

📝 Instructions

Step 1

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

Step 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.

Step 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.

Step 4

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

Step 5

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

Step 6

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

Step 7

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

Step 8

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