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Quinoa and Veggie Power Bowls

Quinoa and Veggie Power Bowls

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Quinoa and Veggie Power Bowls are a vibrant, nutritious meal that perfectly combines the earthy flavors of roasted Brussels sprouts and sweet butternut squash with protein-rich quinoa. This easy-to-make recipe is not only vegan and gluten-free but also ideal for meal prep or a quick weeknight dinner. With a delightful blend of smoky spices and a touch of maple syrup, these bowls are customizable to suit your taste preferences. Whether you’re looking for a wholesome lunch or a satisfying dinner, these power bowls are guaranteed to nourish both your body and your palate.

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
  • 1 Tbsp. maple syrup
  • 1 tsp. kosher salt, divided
  • 3 cups peeled and cubed butternut 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
  • 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 the oven to 425°F.
  2. On a baking sheet, toss trimmed Brussels sprouts with 1 Tbsp olive oil, adobo sauce, maple syrup, and half of the salt.
  3. On another baking sheet, mix cubed butternut squash with remaining olive oil, smoked paprika, garlic powder, and the rest of the salt.
  4. Roast both sheets in the oven for about 25 minutes, stirring halfway through until tender.
  5. In a medium saucepan, bring quinoa and broth to a boil. Reduce heat, cover, and simmer for 15 minutes until fluffy.
  6. Stir in chopped kale into cooked quinoa just off the heat.
  7. Whisk together dressing ingredients: olive oil, apple cider vinegar, honey (or maple syrup), Dijon mustard, and salt.
  8. Assemble bowls by dividing quinoa-kale mixture and topping with roasted veggies and dressing.

Nutrition