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4 servings
20 min active time
45 min total time
3.5 (2 votes)
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Original
15 oz | |
2 Tbsp | |
1 Tbsp | |
1 Tbsp | |
1 tsp divided | |
1 peeled and cubed | |
1 tsp | |
1 tsp | |
1 cup | |
2 cups | |
1 1⁄2 cups chopped | |
2 | |
1⁄4 cup | |
1 Tbsp | |
2 tsp | |
1 Tbsp | |
1⁄4 tsp |
Amount per serving
Daily %
Calories
659
33%
Total Fat
35 g
45%
Cholesterol
0 mg
0%
Sodium
1171 mg
51%
Total Carbohydrates
81 g
30%
Fiber
17 g
62%
Total Sugar
16 g
Proteins
15 g
29%
Calcium
217 mg
17%
Iron
6.0 mg
33%
Potassium
1906 mg
41%
Vitamin D
0 mcg
0%
Daily % are based on a 2000-calorie diet. Your daily values may be higher or lower depending on your needs (guideline from FDA).
Disclaimer: The nutrition depends on the products you use, as there can be large variations between products. This information may be incomplete/inaccurate, as we may not have accurate data for some ingredients.
- 1Preheat oven to 425°F.
- 2Arrange Brussels sprouts on a baking sheet and toss with 1 Tbsp. oil, adobo sauce, maple syrup, and 1/2 tsp. salt. On a separate baking sheet, toss butternut squash with remaining 1 Tbsp. oil, smoked paprika, garlic powder, and 1/2 tsp. salt. Place both baking sheets in the oven, and roast for ~25 minutes, stirring once halfway through, until tender.
- 3Meanwhile, combine quinoa and broth in a small saucepan and bring to a boil. Reduce heat to low, cover, and cook until quinoa is fluffy and liquid is absorbed, about 15 minutes. Uncover, and stir in kale, letting residual heat wilt down the leaves.
- 4Prepare dressing by combining olive oil, vinegar, mustard, honey, and salt in a small bowl; stir with a whisk.
- 5Assemble bowls by dividing quinoa and kale mixture evenly into each of 4 bowls. Divide roasted vegetables over top, and drizzle with dressing. Garnish with sliced avocado and/or toppings of choice.
Published by Callan Curtis