Name: Quinoa and Veggie Power Bowls Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
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 chopped kale; 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; Sliced avocado

If you’re on the hunt for a meal that’s both hearty and healthy, I’ve got just the thing for you: a **Quinoa and Veggie Power Bowls Recipe** that’s packed with flavor and nutrition. Trust me, once you try this recipe, you’ll see why it’s become a staple in my kitchen for busy weeknights and meal prep alike. Roasted Brussels sprouts and butternut squash mingle with fluffy quinoa and kale, all drizzled with a tangy, honey-Dijon dressing that brings everything to life.

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Why You’ll Love This Recipe

Flavor-Packed: The combination of maple chipotle Brussels sprouts and smoky butternut squash gives every bite a delicious punch of savory and sweet.
Nutrient-Dense: This bowl is loaded with fiber, protein, and vitamins, making it as nourishing as it is tasty.
Easy Meal Prep: You can roast veggies and cook quinoa in advance to save time during the busy week.
Customizable: You can easily swap in your favorite veggies or add toppings to suit your mood or dietary needs.

A white bowl filled with a colorful salad showing four main layers: at the bottom is a layer of light, fluffy quinoa mixed with bits of green kale; on top of this are bright roasted Brussels sprouts with a slightly browned, crispy texture; next to them are chunks of roasted orange sweet potatoes with a caramelized surface; finally, two slices of ripe, green avocado sprinkled with dark red chili flakes and two lemon wedges sit on the side. A gold spoon rests inside the bowl, and the bowl sits on a white marbled surface with a small round container of yellow sauce and a wooden spoon with red chili flakes nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The magic behind a great Quinoa and Veggie Power Bowls Recipe lies in balancing textures and flavors. Roasting the Brussels sprouts and butternut squash really brings out their natural sweetness and earthiness, while the quinoa and kale add body and freshness. Here’s what I like to use and why:

Brussels sprouts: Choose firm, bright green sprouts for the best roasting results—they get crispy and caramelized beautifully.
Extra-virgin olive oil: I love using it for roasting and in the dressing for its fruity undertones; avocado oil makes a great substitute if you want a more neutral flavor.
Adobo sauce: This adds a smoky, spicy depth—I use the sauce from canned chipotle peppers to keep things simple and flavorful.
Maple syrup: It’s my go-to natural sweetener that balances the heat of the adobo perfectly.
Kosher salt: Essential for seasoning everything just right without overpowering.
Butternut squash: Look for a small squash that peels easily—its sweet, creamy texture contrasts so nicely with the crispy Brussels.
Smoked paprika: Adds a subtle smokiness that ties in with the chipotle flavoring.
Garlic powder: Provides gentle, savory undertones without the hassle of fresh garlic.
Dry quinoa: This supergrain is a complete protein and opens up so many possibilities for power bowls.
Lower-sodium vegetable or chicken broth: Using broth instead of water really infuses the quinoa with flavor—I prefer vegetable broth to keep it vegetarian, but chicken broth is great too.
Kale: I chop and mix in fresh kale for a nice leafy crunch and added nutrients; baby kale or curly kale both work well.
Sliced avocado: Optional but trust me, it adds creaminess that elevates the entire bowl.
Apple cider vinegar: Gives the dressing a zesty kick that cuts through the richness.
Honey: I swap in maple syrup for a vegan-friendly alternative when needed.
Dijon mustard: It gives a little spicy tang that brightens the dressing.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I love most about the Quinoa and Veggie Power Bowls Recipe is how versatile it is. Feel free to make it your own! I often tweak the veggies or dressing depending on what’s in season or what’s in my fridge.

Swap the veggies: I sometimes substitute sweet potatoes for butternut squash or toss in roasted chickpeas for extra protein and crunch.
Make it vegan: Simply swap honey for maple syrup in the dressing to keep things 100% plant-based.
Add a fried or poached egg: This is my go-to for a heartier breakfast or brunch bowl that fills you up till lunch.
Spice it up: If you like heat, I add a pinch of cayenne or some fresh jalapeños to the dressing for an extra kick.

How to Make Quinoa and Veggie Power Bowls Recipe

Step 1: Roast Your Veggies to Perfection

Start by preheating your oven to 425°F. Toss your trimmed and halved Brussels sprouts with half of the olive oil, adobo sauce, maple syrup, and a sprinkle of salt. On a separate baking sheet, do the same with the cubed butternut squash, but this time mix it with the remaining olive oil, smoked paprika, garlic powder, and salt. Roast both trays for about 25 minutes, stirring once halfway through to get an even caramelization. This roasting technique really amps up the flavors—you’ll notice that balance between sweet, smoky, and a little spicy that I’m obsessed with!

Step 2: Cook the Quinoa and Wilt the Kale

While the veggies are roasting, bring your quinoa and broth to a boil in a small saucepan. Lower the heat, cover it, and let it simmer away until all the liquid is absorbed and the quinoa is fluffy—usually about 15 minutes. Once done, stir in your chopped kale right away while the quinoa is still hot so the leaves gently wilt without losing their bright green color. This step adds such a fresh pop to the bowl and packs in some extra vitamins!

Step 3: Whip Up the Dressing

In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, honey (or maple syrup if you prefer), and salt until smooth and emulsified. The dressing ties everything together with a lovely tangy sweetness that brightens the earthy veggies and quinoa. I always taste and adjust so the balance suits my mood that day.

Step 4: Assemble Your Power Bowls

Divide the quinoa and kale mixture evenly among four bowls. Spoon generous portions of the roasted Brussels sprouts and butternut squash on top. Drizzle each bowl with your dressing and add sliced avocado or any other favorite toppings you like—nuts, seeds, or even a sprinkle of feta. I promise, your family or guests will go crazy for this colorful, nutrient-packed bowl.

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Pro Tips for Making Quinoa and Veggie Power Bowls Recipe

Don’t Skip Roasting Both Veggies Separately: I learned that roasting Brussels sprouts and butternut squash on different sheets lets each cook evenly without steaming.
Use Broth Instead of Water for Cooking Quinoa: It adds depth of flavor I never want to miss, turning simple quinoa into a tasty base.
Wilt Kale While Quinoa is Hot: This quick method keeps the kale tender but still bright—no bitterness here.
Customize Your Dressing: I avoid bland bowls by tasting and tweaking the dressing—you can add more vinegar or honey to balance out the flavors to your liking.

How to Serve Quinoa and Veggie Power Bowls Recipe

A bowl filled with three main layers: starting with a base of cooked quinoa that is light beige and fluffy, topped with vibrant green kale leaves adding a fresh texture. Over this, there are golden-brown roasted Brussels sprouts with a slightly crispy and caramelized exterior, alongside bright orange roasted sweet potato cubes with a caramelized surface. On top, there are slices of light green avocado fanned neatly in three places, sprinkled with a dash of red seasoning. The bowl itself is a rustic blue, placed on a white marbled surface with a soft pink cloth nearby. A small clay bowl with light yellow dressing is visible out of focus in the background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually top mine off with sliced avocado for creaminess, but I also love adding crunchy pumpkin seeds or a sprinkle of crumbled feta to add texture and a touch of saltiness. Fresh herbs like parsley or cilantro make a wonderful bright garnish too—especially if you’re serving this for company and want it to feel extra special.

Side Dishes

This bowl is pretty complete on its own, but if you want to round out the meal, I like pairing it with a simple green salad with lemon vinaigrette or some warm, crusty whole grain bread to scoop up any extra dressing. Roasted chickpeas or a light soup also work well if you want to add more protein or warmth.

Creative Ways to Present

For a fun twist, try serving these bowls in hollowed-out squash halves for a festive fall dinner. I’ve also plated them in mason jars for easy grab-and-go lunches that look pretty and taste great. If you’re entertaining, set up a “build-your-own” power bowl bar with toppings and dressings on the side so everyone customizes their perfect bowl.

Make Ahead and Storage

Storing Leftovers

I store leftover quinoa and roasted veggies in airtight containers separately or combined in the fridge for up to 4 days. Keeping the dressing separate until you’re ready to eat helps prevent sogginess. I usually reheat in the microwave or on the stovetop with a splash of water to refresh the veggies.

Freezing

While roasted veggies and quinoa freeze well, I recommend freezing them without the kale or dressing. This way, you can thaw and reheat the components individually and add fresh kale and dressing after warming for the best texture and flavor.

Reheating

Reheat your quinoa and roasted veggies gently over medium heat with a drip of olive oil or in the microwave with a cup of water nearby to maintain moisture. Add the dressing and fresh kale after reheating for a fresh, vibrant bowl every time.

FAQs

Can I use other grains instead of quinoa?

Absolutely! Bulgur, farro, or brown rice all work as hearty bases for your power bowl. Just adjust the cooking times accordingly and make sure to use broth or flavorful liquid to keep your grain tasty.
Is this recipe suitable for meal prep?

Yes, it’s fantastic for meal prep! Roasted veggies and quinoa hold up well in the fridge for several days. Just keep the dressing and fresh ingredients like avocado separate until you’re ready to eat.
How can I make the dressing vegan?

Simply swap the honey for maple syrup or agave nectar. The sweetness from the maple syrup blends beautifully with the tang from the apple cider vinegar and Dijon mustard, creating a perfectly balanced vegan dressing.
Can I prepare this recipe gluten-free?

Yes! Quinoa is naturally gluten-free, and as long as your broth and other ingredients are gluten-free, this entire bowl is safe for gluten-sensitive diets. It’s a great gluten-free meal option that doesn’t sacrifice any flavor.
What’s the best way to get crispy Brussels sprouts?

Make sure you’re not overcrowding your baking sheet and give them space to roast. Use a high oven temperature, toss with oil, and stir halfway through roasting. That’s how I get them perfectly caramelized and crispy every time.

Final Thoughts

I absolutely love how this Quinoa and Veggie Power Bowls Recipe hits every note: it’s comforting, vibrant, nutritious, and easy to make. When I first tried roasting Brussels sprouts with adobo sauce and maple syrup, I was hooked—the flavors are out of this world. Plus, it’s so simple to prepare and customize, making it perfect for anyone looking to eat healthier without the fuss. So grab some fresh veggies and quinoa, and give this recipe a try. I promise you’ll have a power bowl that doesn’t just nourish your body but also delights your taste buds.