The aroma of roasted Brussels sprouts mingled with the sweetness of maple syrup creates an irresistible allure that calls you to the kitchen. Quinoa and Veggie Power Bowls are not just another vegetarian dish; they are a colorful, nutrient-packed meal that takes about 45 minutes from start to finish. This recipe works wonderfully because it combines the earthy flavors of roasted vegetables with the hearty texture of quinoa, ensuring every bite is both satisfying and delicious.
This recipe is perfect for busy weeknights or weekend meal prep. You can easily make the components ahead of time and assemble the bowls when you’re ready to eat, keeping everything fresh and vibrant.
Why You’ll Love This Recipe
- The roasting process enhances the natural sweetness of the vegetables, creating deep, rich flavors.
- A fluffy bed of quinoa adds a delightful texture and nutty taste that complements the veggies.
- Quick to prepare, this meal can be ready in under an hour, making it ideal for weeknight dinners.
- It’s highly customizable; adjust veggies or toppings to fit your taste preferences.
What You’ll Need
Here’s everything you need to make this delicious recipe:
For the Veggies
- 14 to 16 oz. Brussels sprouts, trimmed and halved
- 3 cups peeled and cubed butternut squash (from 1 small squash)
- 2 Tbsp. extra-virgin olive oil, divided
- 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
- 2 to 3 handfuls of chopped kale
For the Quinoa
- 1 cup dry quinoa
- 2 cups lower-sodium vegetable or chicken broth
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
For Serving
- Sliced avocado for topping (optional)
Use avocado oil as a suitable swap for olive oil.
Substitutions & Swaps
- Avocado oil for olive oil
- Honey with maple syrup
- Any leafy green in place of kale
- Different root vegetables like sweet potatoes
How to Make It
Follow these simple steps to create your power bowls.
Preheat the oven
Set your oven to 425°F (220°C) to prepare for roasting the vegetables.
Roast the veggies
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
Whisk together olive oil, vinegar, mustard, honey, and salt in a small bowl until well combined.
Assemble the bowls
Divide the quinoa and kale mixture equally into each of 4 bowls. Top with roasted vegetables and drizzle with dressing. Garnish with sliced avocado and/or toppings of choice.
How to Store It
Fridge: store in an airtight container for up to 4 days.
Freezer: yes, freeze components separately for freshness.
Reheat: microwave for 1-2 minutes until warm.
Tips for Best Results
- Roast the veggies until crispy edges form for enhanced flavor.
- Stir the quinoa halfway through cooking to prevent sticking.
- Use a mixture of greens for added color and nutrition.
- Let the dressing sit for a few minutes to meld flavors.
Serving Suggestions
- Pair with crusty whole-grain bread for a complete meal.
- Serve alongside a protein like grilled chicken or chickpeas.
- Enjoy it as a meal prep option for lunches throughout the week.
