Quinoa and Veggie Power Bowls Recipe

Introduction

Quinoa and Veggie Power Bowls are a vibrant and nutritious meal packed with roasted Brussels sprouts, butternut squash, and a flavorful kale-quinoa base. This bowl combines wholesome ingredients with a tangy dressing for a delicious and satisfying dish.

Ingredients

• 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. Step 1: Preheat the oven to 425°F.
2. Step 2: Arrange the Brussels sprouts on a baking sheet and toss 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 of kosher salt. Place both baking sheets in the oven and roast for about 25 minutes, stirring once halfway through, until vegetables are tender.
3. Step 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. Remove the lid and stir in the chopped kale, letting the residual heat wilt the leaves.
4. Step 4: Prepare the dressing by combining olive oil, apple cider vinegar, Dijon mustard, honey, and kosher salt in a small bowl. Whisk until well combined.
5. Step 5: Assemble the bowls by dividing the quinoa and kale mixture evenly among four bowls. Top with roasted Brussels sprouts and butternut squash. Drizzle with the dressing and garnish with sliced avocado or your choice of toppings.

Tips & Variations

• Substitute avocado oil for olive oil to add a mild, buttery flavor and a higher smoke point when roasting.
• Use maple syrup or honey interchangeably in the dressing based on your sweetness preference or dietary needs.
• Add toasted nuts or seeds for extra crunch and protein.
• Swap kale for spinach or Swiss chard to vary the greens while keeping the dish nutritious.

Storage

Store leftover quinoa bowls in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate if possible to maintain freshness. Reheat gently in the microwave or on the stovetop, then add dressing and any fresh toppings before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different grain instead of quinoa?

Yes, you can substitute quinoa with other grains like brown rice, couscous, or farro, but cooking times and liquid ratios may vary.

Is this recipe suitable for meal prep?

Absolutely! These power bowls hold up well in the fridge and can be assembled ahead of time for quick, healthy meals throughout the week.

Quinoa and Veggie Power Bowls Recipe

Print Recipe

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4.9 from 110 reviews

This wholesome Quinoa and Veggie Power Bowl combines roasted Brussels sprouts and butternut squash with fluffy quinoa and kale, topped with a tangy homemade dressing and optional avocado slices. Perfect for a nutritious and satisfying meal packed with flavor and vibrant textures.

• Author: Viktoria
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• 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 (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

Quinoa & 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 (substitute maple syrup for a vegan option)
• 2 tsp. Dijon mustard
• 1/4 tsp. kosher salt

Toppings (Optional)

• Sliced avocado

Instructions

1. Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the vegetables evenly.
2. Prepare and Roast Vegetables: On one baking sheet, toss the trimmed and halved Brussels sprouts with 1 tablespoon of extra-virgin olive oil, adobo sauce, maple syrup, and 1/2 teaspoon of kosher salt. On a separate baking sheet, toss the cubed butternut squash with the remaining 1 tablespoon of olive oil, smoked paprika, garlic powder, and 1/2 teaspoon of kosher salt. Place both baking sheets in the oven and roast for about 25 minutes, stirring once halfway through, until the vegetables are tender and caramelized.
3. Cook Quinoa: While the vegetables roast, combine the dry quinoa and broth in a small saucepan and bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover the saucepan, and simmer for approximately 15 minutes until the quinoa is fluffy and the broth is absorbed.
4. Incorporate Kale: Uncover the cooked quinoa and stir in the chopped kale, allowing the residual heat to wilt the kale slightly for added texture and nutrition.
5. Make Dressing: In a small bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, and kosher salt until well combined and emulsified for a bright and zesty dressing.
6. Assemble Bowls: Divide the quinoa and kale mixture evenly among four bowls. Top each bowl with the roasted Brussels sprouts and butternut squash, then drizzle generously with the dressing. Finish by garnishing with sliced avocado or any additional toppings you prefer.

Notes

• You can substitute avocado oil for olive oil if preferred for a different flavor or higher smoke point.
• Maple syrup can be swapped with honey for the dressing, or vice versa, depending on dietary preferences.
• Vegetable broth works well for a vegetarian or vegan version; chicken broth adds more depth for omnivores.
• Adjust the level of adobo sauce according to your desired spice tolerance.
• Leftovers keep well refrigerated for up to 3 days; reheat slightly before serving.

Keywords: quinoa bowl, roasted vegetables, healthy meal, vegetarian power bowl, easy dinner, plant-based, nutritious bowls, kale quinoa bowl, butternut squash recipe