Quinoa and Veggie Power Bowls

🥘 Ingredients

• cooked quinoa 4 cups
• Brussels sprouts 16 oz
• olive oil 1 Tbsp
• adobo sauce 1 Tbsp
• maple syrup 1 Tbsp
• salt ½ tsp
• sweet potato 3 cups
• olive oil 1 Tbsp
• smoked paprika 1 tsp
• garlic powder 1 tsp
• salt ½ tsp
• spinach or kale 3 handfuls
• olive oil ¼ cup
• apple cider vinegar 1 Tbsp
• Dijon mustard 1 Tbsp
• honey 1 Tbsp
• salt ¼ tsp
• pine nuts (optional)
• avacado (optional)
• hummus (optional)

1. 1

   Prepare cooked quinoa ahead of time. Preheat oven to 425°F.
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 .
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.
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.
6. 6

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