Sweet Chipotle and roasted vegetable quinoa bowl

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Sweet Chipotle and roasted vegetable quinoa bowl

Recipe:

𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀:

1 lb (454 g) of Brussels Sprouts
1 medium Delicata Squash
1 med Sweet Potato
1 med Onion
1 1/2 tsp (7.5 g) Thyme
1 1/2 tsp (7.5 g) Rosemary
2 Tbsp (30 ml) Avocado Oil
Salt & Pepper to taste
1 cup uncooked Quinoa
2 cups (236 ml) Vegetable Broth

𝗦𝘄𝗲𝗲𝘁 𝗖𝗵𝗶𝗽𝗼𝘁𝗹𝗲 𝗖𝗿𝗲𝗮𝗺

1/2 cup (118 ml) Tahini
1-2 Chipotle Peppers in adobo sauce (or to taste because they can be a bit spicy)
4 Tbsp (60 ml) Maple Syrup (or to taste)
1 tsp (5 g) Garlic Powder
Juice from 1/2 Lime
1/4-3/4 cup Water as needed
Salt & Pepper to taste

𝗗𝗶𝗿𝗲𝗰𝘁𝗶𝗼𝗻𝘀:

1. Prep your vegetables: For the delicata squash the skin is edible so wash the outside well and cut in half lengthwise. Remove the seeds (You can keep them and roast them just like pumpkin seeds). Cut each half into 1/2 “ slices. For the sweet potato, simply peel and cut into cubes. Cut the peeled onion in half from top to bottom. Cut each half into half moon slices. For the brussels sprouts trim away the ends, discard any loose or brown leaves and cut them in half.

2. Add all of your vegetables to a large bowl and toss with the oil, thyme, rosemary, salt & pepper. Spread them out into a single layer on a large baking sheet (use two if necessary) and bake at 375 for 20 minutes. Flip and continue baking for another 15-20 minutes or until everything is nicely browned.

3. Make your sauce by adding the chipotle peppers, tahini, maple syrup, lime juice, garlic powder, salt & pepper to a blender. Add a 1/4 cup of water at a time as you blend until desired consistency. The sauce should be smooth, creamy and pourable. Set aside.

4. Cook the quinoa with vegetable broth according to package directions. (typically a 2:1 ratio of liquid to quinoa) Fluff with a fork when done and let cool until warm.

5. Assemble your bowls by adding a serving of cooked quinoa, a layer of roasted vegetables on top and drizzle with the chipotle sauce.

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