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
Scale
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
