Harvest Power Bowl

servings 3

Ingredients

• 1 cup quinoa (dry)

• 3 chicken kale sausages

• ¼ butternut squash (peeled and cubed)

• 1 medium sweet potato (peeled and cubed)

• 1 bunch broccolini

• 2 tbsp goat cheese (crumbled)
  
  Dressing:

• 2 tbsp olive oil

• 2 tbsp balsamic vinegar

• 2–3 tbsp Dijon mustard

• 1 tsp maple syrup

• Salt and pepper to taste

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Instructions:

Cook quinoa in a rice cooker (1 cup dry quinoa for 3 meals), peel and cube ¼ of a butternut squash and 1 sweet potato, toss with olive oil, salt, pepper, garlic powder, and thyme, spread on a baking sheet and roast at 400°F for 20-25 minutes, broil for 3 minutes for a crispy finish, coat broccolini in olive oil and nutritional yeast, bake on a separate sheet for 10-15 minutes, air fry or pan-cook chicken kale sausage until cooked through, cut into bite-size pieces, then air fry for a few more minutes to crisp, assemble meal prep containers with quinoa, roasted squash and sweet potatoes, broccolini, and crispy sausage, top with crumbled goat cheese, for dressing, whisk together olive oil, balsamic vinegar, Dijon mustard, maple syrup, salt, and pepper, serve on the side