Quinoa Power Bowls

Ingredients

quinoarinsed

1 1/2 cup

vegetable broth

3 cup

butternut squashpeeled and cubed

1 medium to large

olive oil

2 1/2 tbsp

smoked paprika

1 tsp

garlic powder

1/2 tsp

salt

to taste

pepper

to taste

chickpeasdrained and rinsed

1 (19 oz) can

kaleleaves removed from stems, chopped

1 bunch

lemon juice

2 tbsp

garlicminced

1 clove

maple syrup

3 tbsp

dijon mustard

3 tbsp

tahini

4 tbsp

apple cider vinegar

6 tbsp

pecans

1/2 cup

dried cranberries

1/2 cup

avocado

3

Method

1. 01Bring broth to a boil. Add quinoa, cover, reduce heat to low, and cook 15 minutes. Remove from heat, let stand 5 minutes, then fluff with a fork.20 min
2. 02Preheat oven to 400°F. Toss squash with 1 tbsp olive oil, smoked paprika, garlic powder, salt, and pepper. Spread on parchment-lined sheet and roast 20-25 minutes until fork tender.25 min
3. 03Drain and rinse chickpeas, pat dry with cloth or paper towel. Toss with 1/2 tbsp olive oil and salt. Roast with squash for 20-25 minutes.25 min
4. 04Whisk maple syrup, dijon, tahini, apple cider vinegar, salt, and pepper until smooth. Set aside.
5. 05Wash kale, chop leaves, and add to a bowl. Add lemon juice, garlic, and 1 tbsp olive oil. Massage with hands 1-2 minutes until softened.
6. 06Divide quinoa, squash, chickpeas, and kale evenly among 6 bowls. Top each with pecans, cranberries, 1/2 avocado, and 2 tbsp dressing.

Fits

• Vegan
• Vegetarian
• Pescatarian
• Gluten-free
• Dairy-free
• Egg-free