Sweet Chipotle and Roasted Vegetable Quinoa Bowl
Ingredients
- 1 lb (454 g) of 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)
- 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
Wash the delicata squash well, cut it in half lengthwise, remove the seeds, and slice each half into 1/2 inch pieces. Peel and cube the sweet potato. Cut the peeled onion into half-moon slices. Trim the ends of Brussels sprouts, remove any loose or brown leaves, and cut them in half.
Toss the vegetables with avocado oil, thyme, rosemary, salt, and pepper in a large bowl. Spread them in a single layer on one or more baking sheets and bake at 375 degrees Fahrenheit for 20 minutes. Flip the vegetables and bake for another 15-20 minutes or until browned.
Blend the chipotle peppers, tahini, maple syrup, lime juice, garlic powder, salt, and pepper in a blender. Add water gradually while blending until the sauce is smooth, creamy, and pourable.
Cook the quinoa with vegetable broth according to package directions. Fluff it with a fork after cooking and let it cool until warm.
Assemble the bowls by adding a serving of cooked quinoa, topping with roasted vegetables, and drizzling with the chipotle sauce.
Tips
The seeds from the delicata squash can be saved and roasted similarly to pumpkin seeds.
