Print

Quinoa and Veggie Power Bowls

Quinoa and Veggie Power Bowls

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Quinoa and Veggie Power Bowls are a vibrant and nutritious meal option that combines the wholesome goodness of protein-packed quinoa with the earthy flavors of roasted vegetables. Perfect for meal prep or a quick weeknight dinner, these bowls feature a delightful mix of maple chipotle Brussels sprouts and smoky butternut squash, creating a taste experience that is both satisfying and healthy. Whether you’re cooking for yourself or hosting friends, these power bowls are customizable and will quickly become a favorite in your repertoire.

Ingredients

Scale
  • 14 to 16 oz. Brussels sprouts, trimmed and halved
  • 2 Tbsp. extra-virgin olive oil, divided (sub avocado oil)
  • 1 Tbsp. adobo sauce (from a can of chipotle peppers in adobo sauce)
  • 1 Tbsp. maple syrup
  • 1 tsp. kosher salt, divided
  • 3 cups peeled and cubed butternut squash (from 1 small squash)
  • 1 tsp. smoked paprika
  • 1 tsp. garlic powder
  • 1 cup dry quinoa
  • 2 cups lower-sodium vegetable or chicken broth
  • 2 to 3 handfuls of chopped kale
  • Sliced avocado for topping (optional)
  • 1/4 cup extra-virgin olive oil
  • 1 Tbsp. apple cider vinegar
  • 1 Tbsp. honey (sub maple syrup)
  • 2 tsp. Dijon mustard
  • 1/4 tsp. kosher salt

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. On one baking sheet, toss halved Brussels sprouts with olive oil, adobo sauce, maple syrup, and half of the kosher salt. On another sheet, coat cubed butternut squash with remaining olive oil, smoked paprika, garlic powder, and remaining kosher salt. Roast both sheets for about 25 minutes until tender.
  3. Rinse quinoa under cold water then cook it in a small saucepan with broth until all liquid is absorbed (about 15 minutes). Stir in chopped kale.
  4. Combine remaining olive oil, apple cider vinegar, Dijon mustard, honey, and remaining salt to create dressing.
  5. Assemble by dividing quinoa-kale mixture into bowls and topping with roasted vegetables. Drizzle with dressing before serving.

Nutrition