Quinoa Power Bowls

Ingredients

quinoa rinsed

1 cup

vegetable broth

2 cup

butternut squash peeled and cubed

2/3 medium to large

olive oil

1 2/3 tbsp

smoked paprika

2/3 tsp

garlic powder

1/3 tsp

salt

to taste

pepper

to taste

chickpeas drained and rinsed

2/3 (19 oz) can

kale leaves removed from stems, chopped

1 bunch

lemon juice

1 1/3 tbsp

garlic minced

1 clove

maple syrup

2 tbsp

dijon mustard

2 tbsp

tahini

2 2/3 tbsp

apple cider vinegar

4 tbsp

pecans

1/3 cup

dried cranberries

1/3 cup

avocado

2

Method

1. 01Bring broth to a boil. Add quinoa, cover, reduce heat to low, and cook 15 minutes. Remove from heat, let stand 5 minutes, then fluff with a fork.20 min
2. 02Preheat oven to 400°F. Toss squash with 1 tbsp olive oil, smoked paprika, garlic powder, salt, and pepper. Spread on parchment-lined sheet and roast 20-25 minutes until fork tender.25 min
3. 03Drain and rinse chickpeas, pat dry with cloth or paper towel. Toss with 1/2 tbsp olive oil and salt. Roast with squash for 20-25 minutes.25 min
4. 04Whisk maple syrup, dijon, tahini, apple cider vinegar, salt, and pepper until smooth. Set aside.
5. 05Wash kale, chop leaves, and add to a bowl. Add lemon juice, garlic, and 1 tbsp olive oil. Massage with hands 1-2 minutes until softened.
6. 06Divide quinoa, squash, chickpeas, and kale evenly among 6 bowls. Top each with pecans, cranberries, 1/2 avocado, and 2 tbsp dressing.