I love making power bowls because you can toss everything together in a single bowl to create a wholesome and delicious meal! Today I’m using some of my favorite fall flavors in this autumn quinoa power bowl.
- 1/2 cup cooked quinoa
- 1/2 cup roasted butternut squash
- 1/2 cup roasted Brussels sprouts
- 2 Tbsp pomegranate seeds
- 1 Tbsp pepitas
- 1 Tbsp dried cranberries
- Salt and pepper to taste
- Fresh rosemary and thyme for optional garnish
- 1/2 Tbsp fresh lemon juice
- 1/2 Tbsp olive oil
- 1 tsp maple syrup
Wash and dry all produce.
Roast Brussels sprouts and diced butternut squash in the oven at 375° for approximately 20 minutes, tossing halfway through.
Cook quinoa according to package instructions.
Mix together dressing ingredients and let sit while veggies and quinoa are cooking. (Mix together well again before serving.)
Once ingredients have been cooked and have cooled slightly, add a bed of quinoa to your bowl. Assemble your Brussels sprouts, butternut squash, pomegranate seeds, cranberries, and pepitas on top of the quinoa.
Drizzle your dressing on top and enjoy!