Plant Power Grain Bowl
Author: Allie
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
  • 1 cup uncooked quinoa
  • 1 cup Brussels Sprouts, cut in half
  • ½ cup hummus (preferably homemade)
  • 1 15oz. can chickpeas, drained
  • 1-1½ cups butternut squash, cubed
  • 1 cup spiralized beets or half cup roasted
  • ½ teaspoon cumin
  • ½ teaspoon chili powder
  1. Preheat oven to 400 degrees
  2. Add the cubed butternut squash, and Brussels sprouts to a baking sheet. Drizzle with olive oil and salt. Set aside.
  3. Drain the chickpeas and pat dry with a paper towel. In a medium-sized bowl drizzle the chickpeas with olive oil and salt until lightly coated. Add the cumin and chili powder, coating the chickpeas. Add the chickpeas to the baking sheet (you may need to use and extra pan) and place in the oven. Roast 15 minutes. Remove, toss the vegetables and cook for another 10-12 minutes or until the chickpeas are golden and the squash is soft.
  4. While the chickpeas and the vegetables are roasting, cook the quinoa according to the directions on the package. Fluff with a fork and set aside.
  5. Once the quinoa is cooked and the roasting is done build your bowls by dividing the quinoa among two bowls. Add in the chickpeas, beets, Brussels Sprouts, and Butternut Squash. Top with the hummus
Recipe by Key Ingredients at