Description
Warm roasted sweet potato, butternut squash, and Brussels sprouts mingle with fluffy quinoa and massaged kale. A tangy maple-Dijon dressing drizzles over, while dried cranberries and pepitas lend sweet-tart crunch.
Ingredients
- 1 medium butternut squash peeled and cubed
- 2 cups Brussels sprouts halved
- 1 large sweet potato peeled and cubed
- 1 small red onion sliced
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup quinoa
- 2 cups water
- 2 cups chopped kale
- ¼ cup dried cranberries
- ¼ cup pepitas
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- 2 tablespoons apple cider vinegar
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss butternut squash, Brussels sprouts, sweet potato, and red onion with 2 tablespoons olive oil, 1 teaspoon salt, and ½ teaspoon black pepper.
- Spread the vegetables on a baking sheet and roast for 25–30 minutes, turning once, until tender and lightly browned.
- While the vegetables roast, rinse quinoa under cold water and combine with 2 cups water in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork.
- Massage chopped kale with a pinch of salt until slightly wilted, about 1–2 minutes.
- In a small bowl, whisk 2 tablespoons olive oil, Dijon mustard, maple syrup, apple cider vinegar, ¼ teaspoon salt, and ¼ teaspoon black pepper to make the dressing.
- Divide quinoa among bowls, top with kale and roasted vegetables, then sprinkle with dried cranberries and pepitas. Drizzle dressing over each bowl before serving.
Notes
- Substitute quinoa with farro or brown rice if preferred.
- Adjust the maple syrup in the dressing for a sweeter taste.
- Add roasted chickpeas or grilled chicken for extra protein.
- Store leftovers in an airtight container in the refrigerator for up to three days.