Sweet Chipotle Roasted Vegetable Quinoa Bowl
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)
- 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 in half lengthwise, remove the seeds, and cut each half into 1/2 inch slices. For the sweet potato, peel and cut into cubes. Cut the peeled onion in half from top to bottom and then into half moon slices. For the brussels sprouts, trim away the ends, discard any loose or brown leaves, and cut them in half.
Add all of your vegetables to a large bowl and toss with the oil, thyme, rosemary, salt and pepper. Spread them out into a single layer on a large baking sheet and bake at 375 for 20 minutes. Flip and continue baking for another 15-20 minutes or until everything is nicely browned.
Make the sauce by adding the chipotle peppers, tahini, maple syrup, lime juice, garlic powder, salt and pepper to a blender. Add a 1/4 cup of water at a time as you blend until desired consistency is reached. The sauce should be smooth, creamy and pourable. Set aside.
Cook the quinoa with vegetable broth according to package directions, typically using a 2:1 ratio of liquid to quinoa. Fluff with a fork when done and let cool until warm.
Assemble your bowls by adding a serving of cooked quinoa, a layer of roasted vegetables on top, and drizzle with the chipotle sauce.
