Quinoa and Veggie Power Bowls

A burst of color and flavor fills your kitchen as the aroma of roasted Brussels sprouts and butternut squash wafts through the air. These Quinoa and Veggie Power Bowls come together in just about an hour and provide a nutritious and satisfying meal perfect for any day of the week. The combination of textures and flavors keeps this dish vibrant and exciting, making it perfect for meal prep or a quick weeknight dinner.

This recipe is ideal for those seeking a wholesome and hearty vegetarian meal. It’s perfect for lunch or dinner any time of the year, and you can easily prepare the components ahead of time. Leftovers store well, allowing you to enjoy this nutritious bowl of goodness throughout the week.

Why You’ll Love This Recipe

• Roasting Brussels sprouts and butternut squash brings out their natural sweetness and enhances texture.
• Cooking quinoa in vegetable broth adds depth of flavor that elevates the dish.
• The fresh kale wilts beautifully into the warm quinoa, creating a delicious contrast.
• A zesty dressing ties everything together, providing a perfect balance of flavors.

What You’ll Need

Gather these ingredients to create a delightful and nutritious meal.

For the Salad

• 14 to 16 oz. Brussels sprouts, trimmed and halved
• 3 cups peeled and cubed butternut squash (from 1 small squash)
• 1 cup dry quinoa
• 2 to 3 handfuls of chopped kale
• Sliced avocado for topping (optional)

For the Roasting

• 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
• 1 tsp. smoked paprika
• 1 tsp. garlic powder

For the Dressing

• 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

Olive oil can also be substituted with avocado oil.

Substitutions & Swaps

• Use avocado oil instead of olive oil.
• Replace honey with maple syrup for a vegan option.
• Adjust the type of greens based on availability.
• Swap butternut squash with sweet potatoes if desired.

How to Make It

Follow these steps to create your delicious power bowls.

Preheat the Oven

Preheat oven to 425°F. This ensures an optimal roasting environment for your vegetables.

Roast the Vegetables

Arrange Brussels sprouts on a baking sheet and toss with 1 Tbsp. oil, adobo sauce, maple syrup, and 1/2 tsp. salt. On a separate baking sheet, toss butternut squash with remaining 1 Tbsp. oil, smoked paprika, garlic powder, and 1/2 tsp. salt. Place both baking sheets in the oven, and roast for ~25 minutes, stirring once halfway through, until tender.

Cook the Quinoa

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. Uncover, and stir in kale, letting residual heat wilt down the leaves.

Prepare the Dressing

Prepare dressing by combining olive oil, vinegar, mustard, honey, and salt in a small bowl; stir with a whisk until fully combined.

Assemble the Bowls

Assemble bowls by dividing quinoa and kale mixture evenly into each of 4 bowls. Divide roasted vegetables over top, and drizzle with dressing. Garnish with sliced avocado and/or toppings of choice.

How to Store It

Fridge: Store in airtight containers for up to 4 days.
Freezer: Yes, if you don’t mix the dressing.
Reheat: Microwave for 1-2 minutes or until warm.

Tips for Best Results

• Roast the vegetables until they’re golden brown for added flavor.
• Don’t skip the stirring step halfway through roasting for even cooking.
• Use low-sodium broth to control the salt level in the dish.
• Adjust the amount of dressing to your taste preference for added zing.

Serving Suggestions

• Enjoy with crusty bread for a complete meal.
• Pair with a light salad for a refreshing contrast.
• Serve at a gathering for a vibrant and healthy option.