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Quinoa Power Bowls With Maple Chipotle Brussels And Smoky Butternut Squash | Dishing Out Health

Ingredients

• 1 lb brussels sprouts, trimmed and halved
• 3 cups butternut squash, peeled and cubed (~1 small squash)
• 1 cup quinoa, rinsed
• 2 cups vegetable broth (or chicken broth if not making vegetarian)
• 2 cups chopped kale
• 1 tbsp adobe sauce (from a can of chipotle peppers)
• 1 tbsp maple syrup
• 3 tsp coconut oil, divided
• ½ tsp smoked paprika
• ½ tsp garlic powder
• ¼ tsp sea salt
• Optional toppings: chipotle pepper, avocado, hemp seeds, pine nuts, goat cheese
• **Honey Dijon Vinaigrette**
• 2 tbsp Dijon mustard
• 2 tbsp extra virgin olive oil
• 2 tsp honey

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