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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 tbsp frontera adobo sauce

  • 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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Hi Cutie 

Hi friends! My name is Mignon (yes like the filet), and I'm a 30-year-old mom-to-be who just made the move from Chattanooga, TN to St. Petersburg, FL to be closer to the ocean...

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