Sweet Chipotle & Roasted Vegetable Quinoa Bowl
Ingredients
- 1 lb (454 g) Brussels Sprouts
- 1 medium Delicata Squash
- 1 medium Sweet Potato
- 1 medium 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
Preparation
Prep your vegetables: For the delicata squash, wash the outside well, cut it in half lengthwise, and remove the seeds. Cut each half into 1/2" slices. Peel and cut the sweet potato into cubes. Cut the peeled onion in half from top to bottom and then into half moon slices. Trim the ends of the Brussels sprouts, discard any loose or brown leaves, and cut them in half.
Add all of the vegetables to a large bowl and toss them with oil, thyme, rosemary, salt, and pepper. Spread them out into a single layer on a large baking sheet (use two if necessary) and bake at 375°F for 20 minutes. Flip the vegetables and continue baking for another 15-20 minutes or until they are nicely browned.
Make the sweet chipotle cream by adding chipotle peppers, tahini, maple syrup, lime juice, garlic powder, salt, and pepper to a blender. Gradually add water, starting with 1/4 cup, and blend until desired consistency is reached. The sauce should be smooth, creamy, and pourable. Set aside.
Cook the quinoa with vegetable broth according to the package directions (typically a 2:1 ratio of liquid to quinoa). Fluff the cooked quinoa with a fork and let it cool until warm.
Assemble the bowls by adding a serving of cooked quinoa, a layer of roasted vegetables on top, and drizzling with the sweet chipotle sauce.