Quinoa and Veggie Power Bowls Recipe
Introduction
Quinoa and Veggie Power Bowls are a vibrant, nutritious meal packed with roasted Brussels sprouts, butternut squash, and kale. This easy-to-make dish combines flavorful roasted vegetables with fluffy quinoa and a tangy dressing, perfect for a wholesome lunch or dinner.
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
- Step 1: Preheat the oven to 425°F.
- Step 2: Arrange 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 cubed butternut squash with the remaining 1 tablespoon olive oil, smoked paprika, garlic powder, and 1/2 teaspoon kosher salt.
- Step 3: Place both baking sheets in the oven and roast for about 25 minutes, stirring once halfway through, until vegetables are tender and lightly caramelized.
- Step 4: While the vegetables roast, 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.
- Step 5: Remove the lid and stir in the chopped kale, allowing the residual heat to wilt the leaves.
- Step 6: Prepare the dressing by whisking together olive oil, apple cider vinegar, Dijon mustard, honey, and kosher salt in a small bowl until well combined.
- Step 7: Divide the quinoa and kale mixture evenly into 4 bowls. Top each with the roasted Brussels sprouts and butternut squash. Drizzle with the dressing and garnish with sliced avocado or other desired toppings.
Tips & Variations
- For a spicy kick, add extra adobo sauce or a pinch of cayenne pepper to the dressing.
- Substitute butternut squash with sweet potato or carrots for a different flavor profile.
- Use chicken broth for a richer taste or vegetable broth to keep it vegetarian.
- Add toasted nuts or seeds for extra crunch and nutrition.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate and add just before serving to maintain freshness. Reheat quinoa and roasted vegetables gently in the microwave or a skillet, then drizzle with dressing.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen vegetables instead of fresh?
Yes, frozen Brussels sprouts and butternut squash can be used, but oven roasting time may vary slightly. Thaw and pat dry for best roasting results.
Is quinoa gluten-free?
Yes, quinoa is naturally gluten-free and a great option for those with gluten sensitivities or celiac disease.
Print
Quinoa and Veggie Power Bowls Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A vibrant and nutritious Quinoa and Veggie Power Bowl featuring roasted Brussels sprouts and butternut squash, fluffy quinoa with wilted kale, and a tangy honey-Dijon dressing. Perfect as a hearty vegetarian meal packed with wholesome ingredients.
Ingredients
Roasted Vegetables
- 14 to 16 oz. Brussels sprouts, trimmed and halved
- 2 Tbsp. extra-virgin olive oil, divided (or substitute with 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 (or substitute maple syrup)
- 2 tsp. Dijon mustard
- 1/4 tsp. kosher salt
Optional Toppings
- Sliced avocado
Instructions
- Preheat the oven: Set your oven to 425°F to prepare for roasting the vegetables.
- Prepare and roast the vegetables: On one baking sheet, toss the Brussels sprouts with 1 tablespoon olive oil, adobo sauce, maple syrup, and 1/2 teaspoon kosher salt. On another baking sheet, toss butternut squash with the remaining 1 tablespoon olive oil, smoked paprika, garlic powder, and 1/2 teaspoon kosher salt. Place both sheets in the oven and roast for about 25 minutes, stirring once halfway through, until the vegetables are tender and caramelized.
- Cook quinoa and wilt kale: While vegetables roast, combine quinoa and broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until quinoa is fluffy and liquid is absorbed. Uncover and stir in kale, allowing the residual heat to wilt the greens gently.
- Make the dressing: In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, and kosher salt until well combined.
- Assemble the bowls: Divide the quinoa and kale mixture among four bowls. Top evenly with the roasted Brussels sprouts and butternut squash. Drizzle each bowl with the prepared dressing. Garnish with sliced avocado or your preferred toppings.
Notes
- For a vegan version, substitute honey with maple syrup in the dressing.
- Adjust the amount of adobo sauce for spiciness preference.
- Use vegetable broth to keep the recipe vegetarian or vegan.
- Feel free to add nuts or seeds for extra crunch and nutrition.
- Leftover quinoa and roasted vegetables can be refrigerated and enjoyed within 3 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Keywords: quinoa bowl, roasted vegetables, Brussels sprouts, butternut squash, healthy bowl, vegetarian, power bowl, easy dinner
