Quinoa and Veggie Power Bowls
Ingredients
- 14 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 cpeeled and cubed butternut squash
from 1 small squash
- 1 tsp.smoked paprika
- 1 tsp.garlic powder
- 1 cdry quinoa
- 2 clower-sodium vegetable or chicken broth
- 2handfuls of chopped kale
- sliced avocado for topping
optional
- ¼ cextra-virgin olive oil
- 1 tbsp.apple cider vinegar
- 1 tbsp.honey)
(sub maple syrup
- 2 tsp.dijon mustard
- ¼ tsp.kosher salt
Directions
- 1
Preheat oven to 425°F.
- 2
Arrange Brussels sprouts on a baking sheet and toss with 1 Tbsp. oil, adobo sauce, maple syrup, and 1/2 tsp. salt. On a separate baking sheet, toss butternut squash with remaining 1 Tbsp. oil, smoked paprika, garlic powder, and 1/2 tsp. salt. Place both baking sheets in the oven, and roast for ~25 minutes, stirring once halfway through, until tender.
- 3
Meanwhile, combine quinoa and broth in a small saucepan and bring to a boil. Reduce heat to low, cover, and cook until quinoa is fluffy and liquid is absorbed, about 15 minutes. Uncover, and stir in kale, letting residual heat wilt down the leaves.
- 4
Prepare dressing by combining olive oil, vinegar, mustard, honey, and salt in a small bowl; stir with a whisk.
- 5
Assemble bowls by dividing quinoa and kale mixture evenly into each of 4 bowls. Divide roasted vegetables over top, and drizzle with dressing. Garnish with sliced avocado and/or toppings of choice.
Quinoa and Veggie Power Bowls
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About this Recipe
Looking for a plant-powered meal that's both deeply satisfying and incredibly good for you? These Quinoa and Veggie Power Bowls are your answer, offering a delicious solution for busy weeknights or healthy meal prep.
What sets these bowls apart is the masterful combination of flavors: sweet and spicy maple chipotle Brussels sprouts mingle with earthy, smoky butternut squash. Each component is thoughtfully seasoned, transforming simple vegetables into something extraordinary and ensuring every bite is packed with taste.
Prepare for a vibrant medley of textures and tastes. You'll enjoy the subtle sweetness and heat of the Maple Chipotle Brussels sprouts, perfectly complemented by the earthy, smoky notes of the butternut squash. Paired with fluffy quinoa and fresh kale, this hearty, naturally gluten-free and vegan dish offers a wonderfully balanced and nutritious experience that feels both comforting and light.
Feel free to make these power bowls your own. If you prefer, avocado oil can easily stand in for the extra-virgin olive oil when preparing the vegetables. For the tangy dressing, maple syrup is a perfect vegan alternative if you prefer not to use honey. You can also experiment with other hearty greens like spinach or collards instead of kale, or add extra vegetables to the roasting pan, like bell peppers or zucchini, to clean out the fridge.
These power bowls are ideal for a nourishing weeknight dinner or as a fulfilling, make-ahead meal for your busiest days. Serve them warm, perhaps topped with creamy sliced avocado for an extra layer of richness, making for a truly satisfying and complete meal.