Description
These Quinoa and Veggie Power Bowls combine roasted maple chipotle Brussels sprouts and smoky butternut squash with fluffy quinoa and kale, topped with a tangy apple cider vinaigrette. This vegan and gluten-free dish is packed with fiber, protein, and vibrant flavors, perfect for meal prep or a nutritious weeknight dinner.
Ingredients
Scale
Roasted Vegetables
- 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
Quinoa & Greens
- 1 cup dry quinoa
- 2 cups lower-sodium vegetable or chicken broth
- 2 to 3 handfuls chopped kale
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
Toppings (Optional)
- Sliced avocado
Instructions
- Preheat and Prepare Vegetables: Preheat your oven to 425°F (220°C). Arrange the halved Brussels sprouts on a baking sheet and toss them 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 of olive oil, smoked paprika, garlic powder, and 1/2 teaspoon of kosher salt.
- Roast Vegetables: Place both baking sheets in the preheated oven and roast for approximately 25 minutes, stirring the vegetables once halfway through the cooking time, until they are tender and caramelized.
- Cook Quinoa and Wilt Kale: While the vegetables roast, combine quinoa and broth in a small saucepan. Bring it to a boil, then reduce the heat to low. Cover and cook until all the liquid is absorbed and the quinoa is fluffy, about 15 minutes. Remove the lid and stir in the chopped kale, allowing the residual heat to gently wilt the leaves.
- Make Dressing: In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey, and kosher salt until well combined to create a tangy, balanced dressing.
- Assemble Bowls: Divide the quinoa and kale mixture evenly into four bowls. Top each with the roasted Brussels sprouts and butternut squash. Drizzle the dressing over the bowls and garnish with sliced avocado or any additional toppings of your choice.
Notes
- These power bowls are excellent for meal prep and taste great reheated or served cold.
- The recipe is vegan and gluten-free, suitable for a variety of dietary needs.
- You can substitute chicken broth with vegetable broth to keep it fully vegan.
- Adjust the adobo sauce amount if you prefer less heat.
- Adding sliced avocado adds healthy fats and creaminess, but it is optional.
Nutrition
- Serving Size: 1 bowl
- Calories: 517 kcal
- Sugar: 14 g
- Sodium: 970 mg
- Fat: 24 g
- Saturated Fat: 4 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 67 g
- Fiber: 14 g
- Protein: 14 g
- Cholesterol: 0 mg
