This vegan and gluten free Quinoa Power Bowl is my go to for non vegan friends and family. It’s fairly quick to put together, and it’s bursting with flavor. I’ve tweaked this recipe from Dishing Out Health to prepare it quickly and for my family of 4. We usually have leftovers to eat for lunch the next day, so adjust accordingly for the number of people you are feeding. Please let me know if you try it, and any changes you make, in the comments.
Simple idea: try this vegan and gluten free quinoa power bowl
- 3 bags of frozen brussels sprouts (14 to 16 oz each)
- 5 cups of cubed butternut squash (frozen or fresh)
- extra virgin olive oil
- 5 Tablespoons maple syrup
- 5 teaspoons smoked paprika
- 5 teaspoons garlic powder
- 5 teaspoons kosher salt
- 2 1/2 cups dry quinoa
- 5 cups vegetable broth
- 2 avocados
MAPLE DIJON DRESSING:
- 1/2 cup extra virgin olive oil
- 2 Tablespoons apple cider vinegar
- 2 Tablespoons maple syrup
- 4 teaspoons dijon mustard
- 1/2 teaspoon kosher salt
1. Preheat oven to 425 degrees.
2. Place brussels sprouts and butternut squash into a large bowl. Mix in olive oil, maple syrup, smoked paprika, garlic, and salt.
Note: If you do not have a large bowl, do the brussels sprouts first, then the squash. Brussels sprouts: 3 Tablespoons olive oil, 3 Tablespoons maple syrup, 3 teaspoons smoked paprika, 3 teaspoons garlic, 3 teaspoons salt. Butternut squash: 2 Tablespoons olive oil, 2 Tablespoons maple syrup, 2 teaspoons smoked paprika, 2 teaspoons garlic, 2 teaspoons salt.
3. Cover 2 large baking sheets with parchment paper (optional). Place the brussels sprouts and squash on the baking sheets, and put the pans into the oven.
4. Bake for 45 minutes, stirring the vegetables a few times throughout.
5. Rinse the dry quinoa in a fine mesh strainer. In a large saucepan add the quinoa and vegetable broth and bring to a boil. Reduce heat to low and allow the mixture to simmer until the quinoa has absorbed all of the liquid. Remove from heat. If desired, add chopped kale and allow it to wilt.
6. Chop one avocado to use as a topping. Save the other to use for left overs tomorrow.
7. Make the quinoa power bowl dressing by whisking together the olive oil, apple cider vinegar, maple syrup, dijon mustard and salt.
8. Once the vegetables have baked to your desired texture, turn the oven on broil and cook them for 2-3 minutes, until the tops are lightly blackened and crispy. You may need to remove one pan and move the other to the top to get to your desired crispiness.
9. Remove the pans from the oven.
10. Begin making the quinoa power bowl by adding cooked quinoa, add the roasted vegetables, the dijon dressing, and place avocado on top.
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