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


  • 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.