Ingredients
Chipotle Maple Fall Harvest Grain Bowl
- 16 oz. Brussels sprouts trimmed and halved
- 2 Tbsp. 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. paprika
- 1 tsp. garlic powder
- 1 cup dry quinoa
- 1 can chickpeas
- 2 cups water
- 2 to 3 handfuls chopped kale
- Sliced avocado for topping
- Sliced fig optional
- ½ package spicy Impossible meat
Dijon Maple Bacon Bit dressing
- 6 Tbsp. bacon bits
- 1/2 cup bacon oil
- 2 Tbsp. stone ground mustard
- 2 Tbsp. agave
- 2 Tbsp. red wine vinegar or apple cider
- 2 tsp. chopped fresh garlic
- ½ tsp. salt and pepper or to taste
- 1 Tbsp. chopped fresh parsley
Directions
- Preheat oven to 425°F.
- Arrange Brussels sprouts on a baking sheet and toss with 1 Tbsp. oil, adobo sauce, maple syrup, and ½ tsp. salt. On a separate baking sheet, toss butternut squash with remaining 1 Tbsp. oil, smoked paprika, garlic powder, and ½ tsp. salt. Place both baking sheets in the oven, and roast for ~25 minutes, stirring once halfway through, until tender.
- Meanwhile, combine quinoa and water in a small saucepan and bring to a boil. Reduce heat to low, cover, and cook until quinoa is fluffy and liquid is absorbed, about 15 minutes. In a small saute pan add the impossible if using and allow to cook for 2-3 minutes per side until firm and golden brown, add in kale and put a lid and allow residual heat to cook the kale.
- To make the dressing add all of the ingredients to a small bowl and mix well.
- Assemble bowls by dividing quinoa chick peas and kale sausage mixture evenly into each of 4 bowls. Divide roasted vegetables over top, and drizzle with dressing. Garnish with sliced avocado and/or toppings of choice. Or Just toss everything together in a large salad bowl except the avocado and fig, pour dressing over and mix well, divide between bowls and garnish with figs and avocado.