Quinoa and Veggie Power Bowls Recipe
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.
- 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
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
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the vegetables evenly.
- 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.
- 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.
- 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.
- 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.
- 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
