Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss the Brussels sprouts and butternut squash with 1 tablespoon of olive oil, adobo sauce, maple syrup, 1/2 teaspoon of kosher salt, smoked paprika, and garlic powder. Spread the vegetables in a single layer on the prepared baking sheet.
- Roast for 25-30 minutes, or until the vegetables are tender and slightly caramelized, flipping halfway through.
- While the vegetables roast, cook the quinoa. Rinse the quinoa under cold water. In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes.
- Prepare the dressing. In a small bowl, whisk together the 1/4 cup olive oil, apple cider vinegar, honey, Dijon mustard, and 1/4 teaspoon kosher salt until well combined.
- Assemble the bowls. Fluff the cooked quinoa with a fork. Divide the quinoa among four bowls. Top with the roasted vegetables, chopped kale, and sliced avocado, if using. Drizzle with the Honey-Dijon dressing.
Notes
This recipe is naturally gluten-free. Feel free to add other vegetables like sweet potatoes or broccoli to the roasting mix. For a vegan option, ensure you use maple syrup instead of honey in the dressing.