Ingredients:

  • 2 cups (450g) butternut squash, cubed small
  • 2 cups (200g) Brussels sprouts, halved
  • 2 tbsp (30ml) olive oil
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 1/2 tsp (2g) smoked paprika
  • 1 cup (170g) uncooked quinoa, rinsed
  • 2 cups (480ml) vegetable broth
  • 2 cups (60g) kale, stems removed and torn
  • 1 medium (150g) honeycrisp apple, thinly sliced
  • 1/4 cup (35g) dried cranberries
  • 1/4 cup (30g) toasted pepitas
  • 3 tbsp (45ml) extra virgin olive oil
  • 2 tbsp (30ml) balsamic vinegar
  • 1 tbsp (15ml) pure maple syrup
  • 1 tsp (5g) Dijon mustard
  • Pinch of salt
  • Pinch of pepper

Instructions:

  1. Preheat oven to 400°F (200°C). Toss cubed butternut squash and halved Brussels sprouts on a baking sheet with olive oil, salt, pepper, and smoked paprika. Spread in a single layer.
  2. Roast vegetables for 20–25 minutes, tossing halfway through, until edges are mahogany-colored and crisp.
  3. Combine rinsed quinoa and vegetable broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
  4. Remove quinoa from heat and let it sit, covered, for 5 minutes, then fluff with a fork.
  5. Whisk together extra virgin olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper in a small jar or bowl until emulsified.
  6. Assemble bowls by layering fluffed quinoa, roasted vegetables, torn kale, sliced apple, dried cranberries, and toasted pepitas. Drizzle with the maple-balsamic dressing.