Quinoa Power Bowl with Maple Chipotle – Us-Farmers Spice

Ingredients

• ▢ 14 to 16 oz. Brussels sprouts, trimmed and halved
• ▢ 2 Tbsp. extra-virgin olive oil, divided (sub avocado oil)
• ▢ 1 Tbsp. adobo sauce (from a can of chipotle peppers in adobo sauce)
• ▢ 1 Tbsp. maple syrup
• ▢ 1 tsp. kosher salt, divided
• ▢ 3 cups peeled and cubed butternut squash (from 1 small squash)
• ▢ 1 tsp. smoked paprika
• ▢ 1 tsp. garlic powder
• ▢ 1 cup dry quinoa
• ▢ 2 cups lower-sodium vegetable or chicken broth
• ▢ 2 to 3 handfuls of chopped kale
• ▢ Sliced avocado for topping (optional)
• ▢ 1/4 cup extra-virgin olive oil
• ▢ 1 Tbsp. apple cider vinegar
• ▢ 1 Tbsp. honey (sub maple syrup)
• ▢ 2 tsp. Dijon mustard
• ▢ 1/4 tsp. kosher salt