Roasted Veggie Vegan Power Bowl
The yummiest of power bowls, trust me.

Ingredients for Power Bowl (serves 2):
10 oz brussel sprouts (trimmed & halved)
2 tbsp extra virgin olive oil
1 tsp salt
1.5 cups of sweet potatoes (cubed)
1 tsp smoked paprika
1.5 tsp garlic powder
1/2 cup dry quinoa
1 cup low sodium veggie broth
1.5 handful of baby kale
sliced avocado for topping
sriracha (optional)
Ingredients for Honey Dijon Dressing:
1/4 cup extra virgin olive oil
1 tbsp apple cider vinegar
1 tbsp honey (sub maple syrup for vegan)
2 tsp dijon mustard
1/4 tsp salt
Directions:
Put Brussels and Sweet Potatoes into a mixing bowl and mis with 1 Tbsp. oil, adobo sauce, maple syrup, and 1/2 tsp. salt. Set aside.
Combine quinoa and broth 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.
While quinoa is cooking, place the Brussels and Sweet Potatoes in your air fryer with 1 tbsp of water. Fry for 6 minutes on 400F, shake and fry for 6 more minutes.
While your Brussels and Sweet Potatoes are in the air fryer, prepare the dressing by combining olive oil, vinegar, mustard, honey, and salt in a small bowl; stir with a whisk.
Uncover your quinoa, and stir in kale, letting residual heat wilt down the leaves.
Assemble bowls by dividing quinoa and kale mixture evenly into each of 2 bowls. Divide vegetables over top, and drizzle with dressing. Garnish with sliced avocado and/or toppings of choice. I am a spicy gal, so I use sriracha over top as well. Ninja Squirrel is my fav.
Original Recipe: Dishing Out Health
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