Quinoa and Veggie Power Bowls Recipe

Introduction

These Quinoa and Veggie Power Bowls are a vibrant and nutritious meal packed with roasted Brussels sprouts, butternut squash, and kale. Enhanced with a tangy homemade dressing, they make a perfect lunch or dinner that’s both wholesome and satisfying.

Ingredients

• 14 to 16 oz. Brussels sprouts, trimmed and halved
• 2 Tbsp. extra-virgin olive oil, divided (substitute avocado oil if preferred)
• 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 chopped kale
• Sliced avocado for topping (optional)
• 1/4 cup extra-virgin olive oil (for dressing)
• 1 Tbsp. apple cider vinegar
• 1 Tbsp. honey (substitute maple syrup if preferred)
• 2 tsp. Dijon mustard
• 1/4 tsp. kosher salt (for dressing)

Instructions

1. Step 1: Preheat your oven to 425°F (220°C).
2. Step 2: Arrange the Brussels sprouts on a baking sheet. Toss them with 1 tablespoon of olive oil, adobo sauce, maple syrup, and 1/2 teaspoon of kosher salt. On a separate baking sheet, toss the butternut squash with the remaining 1 tablespoon of olive oil, smoked paprika, garlic powder, and 1/2 teaspoon kosher salt. Place both trays in the oven.
3. Step 3: Roast the vegetables for about 25 minutes, stirring once halfway through, until tender and caramelized.
4. Step 4: While the vegetables roast, combine quinoa and broth in a small saucepan. Bring to a boil, then reduce heat to low. Cover and cook until quinoa is fluffy and liquid is fully absorbed, about 15 minutes.
5. Step 5: Once cooked, uncover the quinoa and stir in the chopped kale. Let the residual heat wilt the kale gently.
6. Step 6: Prepare the dressing by whisking together olive oil, apple cider vinegar, Dijon mustard, honey, and 1/4 teaspoon kosher salt in a small bowl.
7. Step 7: To serve, divide the quinoa and kale mixture evenly among 4 bowls. Top each with roasted Brussels sprouts and butternut squash. Drizzle generously with the dressing and garnish with sliced avocado if desired.

Tips & Variations

• Swap out butternut squash for sweet potatoes or carrots for a different flavor and texture.
• Use maple syrup in the dressing for a vegan-friendly option.
• Add toasted nuts or seeds like pumpkin seeds for extra crunch and nutrition.
• To boost protein, add cooked chickpeas or grilled chicken to your bowl.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate to maintain freshness. Reheat the quinoa and roasted vegetables gently in the microwave or on the stovetop before tossing with fresh kale and dressing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use water instead of broth to cook quinoa?

Yes, you can use water, but cooking quinoa in broth adds extra flavor to the dish.

Is this recipe vegan-friendly?

To make it vegan, substitute honey with maple syrup in the dressing and ensure any additions are plant-based.

Quinoa and Veggie Power Bowls Recipe

Print Recipe

★★★★★

4.6 from 131 reviews

This Quinoa and Veggie Power Bowl is a vibrant, nutrient-packed meal featuring roasted Brussels sprouts and butternut squash seasoned with smoky adobo and spices. Combined with fluffy quinoa, wilted kale, and a tangy mustard vinaigrette, this wholesome bowl offers a perfect balance of flavors and textures. It’s an easy-to-make, healthy recipe ideal for a satisfying lunch or dinner, with optional avocado topping for extra creaminess.

• Author: Sienna
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Roasting
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Roasted Vegetables

• 14 to 16 oz. Brussels sprouts, trimmed and halved
• 2 Tbsp. extra-virgin olive oil, divided (can substitute 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

Quinoa and Greens

• 1 cup dry quinoa
• 2 cups lower-sodium vegetable or chicken broth
• 2 to 3 handfuls of chopped kale

Dressing

• 1/4 cup extra-virgin olive oil
• 1 Tbsp. apple cider vinegar
• 1 Tbsp. honey (can substitute maple syrup)
• 2 tsp. Dijon mustard
• 1/4 tsp. kosher salt

Optional Topping

• Sliced avocado

Instructions

1. Preheat Oven: Set your oven to 425°F (220°C) to prepare for roasting the vegetables. This high temperature will help caramelize the Brussels sprouts and butternut squash for maximum flavor.
2. Prepare Brussels Sprouts and Butternut Squash: On one baking sheet, toss the Brussels sprouts with 1 tablespoon olive oil, adobo sauce, maple syrup, and half of the salt (1/2 tsp). On a separate baking sheet, toss the butternut squash cubes with the remaining 1 tablespoon olive oil, smoked paprika, garlic powder, and remaining 1/2 tsp salt. Spread the vegetables evenly to ensure even roasting.
3. Roast Vegetables: Place both baking sheets in the preheated oven and roast for approximately 25 minutes. Halfway through cooking, stir the vegetables to promote even browning and prevent burning. Roast until tender and caramelized.
4. Cook Quinoa and Wilt Kale: While the vegetables roast, combine the quinoa and broth in a small saucepan. Bring to a boil, then reduce heat to low, cover, and cook for about 15 minutes or until the quinoa is fluffy and the liquid is fully absorbed. Uncover the pot and stir in the chopped kale, letting the residual heat gently wilt the greens without overcooking them.
5. Make the Dressing: In a small bowl, whisk together the extra-virgin olive oil, apple cider vinegar, Dijon mustard, honey, and kosher salt until the dressing is smooth and emulsified.
6. Assemble Power Bowls: Divide the quinoa and wilted kale mixture evenly among four bowls. Top with the roasted Brussels sprouts and butternut squash. Drizzle each bowl generously with the mustard vinaigrette dressing. Garnish with sliced avocado or any additional toppings of your choice for added texture and flavor.

Notes

• You can substitute avocado oil for olive oil if preferred for roasting.
• Use maple syrup instead of honey for a vegan option.
• For a spicier kick, add extra adobo sauce or finely chopped chipotle peppers.
• Make sure to stir the vegetables halfway through roasting to ensure even cooking.
• This dish can be prepared in advance and served chilled or at room temperature.
• Adding sliced almonds or pumpkin seeds as a topping enhances the crunch and nutrition.

Keywords: quinoa bowl, power bowl, roasted vegetables, Brussels sprouts, butternut squash, healthy bowl, vegetarian, kale, chipotle, mustard dressing