Power Bowl with Maple Dijon Vinaigrette | Eggs MB

Name: Power Bowl with Maple Dijon Vinaigrette | Eggs MB
Ingredients: 4 large eggs; 3 tbsp (40 mL) canola oil; 3 garlic cloves, minced; 2 cups (500 mL) fresh butternut squash, peeled and cut into 1-inch cubes OR frozen butternut squash chunks*; 2 cups (500 mL) fresh broccoli florets, chopped OR frozen broccoli florets; 1-14oz (396 mL) can chickpeas, drained and rinsed; salt and pepper; 2 cups (500 mL) chicken or vegetable broth; 1 cup (250 mL) quinoa or rice; ¼ cup (50 mL) unsalted pumpkin seeds (pepitas), divided; 1/3 cup (75 mL) goat cheese, crumbled and divided; 1/3 cup (75 mL) canola oil; 3 Tbsp (45 mL) white wine vinegar; 1 Tbsp (15 mL) maple syrup; 1 tsp (5 mL) grainy Dijon mustard

eggs.mb.ca

Try this power bowl recipe with eggs, roasted vegetables, quinoa, and a maple Dijon vinaigrette. Packed with protein and nutrition—learn how to make it today.

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Ingredients

4 large eggs
3 tbsp (40 mL) canola oil
3 garlic cloves, minced
2 cups (500 mL) fresh butternut squash, peeled and cut into 1-inch cubes OR frozen butternut squash chunks*
2 cups (500 mL) fresh broccoli florets, chopped OR frozen broccoli florets
1-14oz (396 mL) can chickpeas, drained and rinsed
salt and pepper
2 cups (500 mL) chicken or vegetable broth
1 cup (250 mL) quinoa or rice
¼ cup (50 mL) unsalted pumpkin seeds (pepitas), divided
1/3 cup (75 mL) goat cheese, crumbled and divided
1/3 cup (75 mL) canola oil
3 Tbsp (45 mL) white wine vinegar
1 Tbsp (15 mL) maple syrup
1 tsp (5 mL) grainy Dijon mustard