If you’re on the hunt for a vibrant, nourishing, and comforting meal, then you’re absolutely going to adore this Quinoa and Veggie Power Bowls Recipe. It’s packed with roasted Brussels sprouts and smoky butternut squash, all tossed with a zingy dressing that ties everything together perfectly. I first tried this recipe on a chilly weeknight and was surprised by just how satisfying and flavorful it turned out—my family goes crazy for it, and I’m pretty sure you’ll fall in love with it too. Let’s dive in and get you making this fan-freaking-tastic bowl in no time!
Why You’ll Love This Recipe
- Bold Flavors: The maple-chipotle glaze on the Brussels sprouts adds a smoky sweetness that’s absolutely addictive.
- Super Nutritious: This bowl combines protein-rich quinoa with fiber-loaded veggies to keep you full and energized.
- Easy Meal Prep: Roast your veggies ahead of time and reheat quickly for a wholesome lunch or dinner.
- Customizable & Flexible: Whether you’re vegan or not, swapping veggies or toppings is a breeze.
Ingredients You’ll Need
The ingredients for this Quinoa and Veggie Power Bowls Recipe come together in a beautiful balance of earthy, smoky, and slightly sweet flavors. When shopping, look for fresh, firm Brussels sprouts and vibrant butternut squash to get the best roast. Oh, and don’t skip the adobo sauce—it’s a magic ingredient for that chipotle kick.
- Brussels sprouts: Choose small to medium-sized, firm ones for even roasting and maximum flavor.
- Extra-virgin olive oil: If you prefer, avocado oil works great for roasting, especially if you’re aiming for a higher smoke point.
- Adobo sauce: This comes from canned chipotle peppers—adds depth and a smoky heat that’s key here.
- Maple syrup: Gives the veggies a subtle sweetness that balances the smoky spice perfectly.
- Kosher salt: Divided for seasoning veggies and dressing just right.
- Butternut squash: Peeled and cubed for roasting—look for a small one to keep prep manageable.
- Smoked paprika: Boosts the smoky notes, especially on the squash.
- Garlic powder: Adds a hint of savory warmth without overpowering.
- Dry quinoa: The star grain in this recipe—helps you get that fluffy, perfect base.
- Low-sodium vegetable or chicken broth: For cooking quinoa—broth adds extra flavor versus just water.
- Chopped kale: Adds a nutritious green boost; it wilts gently with the quinoa for a perfect texture.
- Sliced avocado (optional): I love adding this creamy topping to round out textures and healthy fats.
- Apple cider vinegar: Part of the tangy dressing that brightens the bowl.
- Honey: Can be swapped with maple syrup if you want to keep this vegan-friendly.
- Dijon mustard: Gives the dressing a smooth, sharp punch.
Variations
One of my favorite things about this Quinoa and Veggie Power Bowls Recipe is how easy it is to make it your own. Whether in season or based on what you have in your fridge, swapping ingredients keeps me coming back for more.
- Swap the Veggies: I sometimes swap kale for spinach or add roasted sweet potatoes instead of butternut squash depending on what’s freshest.
- Protein Boost: For extra protein, grilled chicken or chickpeas tossed in the dressing add a satisfying punch.
- Spice Level: Adjust the chili heat by adding more or less adobo sauce—or keep it milder for kids.
- Make it Vegan: Simply replace honey in the dressing with maple syrup to keep things plant-based.
How to Make Quinoa and Veggie Power Bowls Recipe
Step 1: Roast Your Veggies to Perfection
First things first—preheat your oven to 425°F. On one baking sheet, toss your trimmed and halved Brussels sprouts with a tablespoon of olive oil, adobo sauce, maple syrup, and half the salt. On a separate sheet, do the same with your cubed butternut squash, olive oil, smoked paprika, garlic powder, and the remaining salt. Roasting them separately helps each veggie cook evenly and caramelize beautifully. Pop both pans in the oven and roast for about 25 minutes, stirring once halfway through. You’ll know they’re done when the Brussels sprouts are tender and slightly crispy on the edges, and the squash is soft and golden. It’s the smell alone that makes you realize you’re onto something good!
Step 2: Cook Quinoa and Wilt Kale
While the veggies roast, combine your quinoa and broth in a saucepan and bring to a boil. Then reduce to low, cover, and let it simmer gently until the quinoa is fluffy and all the liquid is absorbed—about 15 minutes. Once you uncover it, immediately stir in the chopped kale so the heat wilts the leaves just right without turning them soggy. This little trick keeps the kale tender but still vibrant and fresh-tasting.
Step 3: Whisk Together the Dressing
Mix up a simple, tangy dressing by whisking olive oil, apple cider vinegar, Dijon mustard, honey (or maple syrup), and a pinch of salt in a small bowl. I love how this dressing brings everything in the bowl together with just the right balance of zing and sweetness. Keep it ready while everything else finishes so you can drizzle it on when you assemble.
Step 4: Assemble Your Power Bowls
Divide the quinoa and kale mixture evenly into four bowls. Top each with an inviting mound of roasted Brussels sprouts and butternut squash. Drizzle the dressing over the top, and if you’re like me, throw on some sliced avocado for creaminess and extra nutrients. Feel free to add any other toppings you enjoy—nuts, seeds, or even a sprinkle of feta if dairy is your thing. Now, dig in and enjoy the feast you’ve created!
Pro Tips for Making Quinoa and Veggie Power Bowls Recipe
- Even Roasting: Make sure to slice Brussels sprouts similar sizes so they cook uniformly and get crispy edges.
- Perfect Quinoa Texture: Rinse quinoa before cooking to remove bitterness and fluff with a fork after cooking to avoid clumps.
- Wilt Greens Gently: Stir kale into hot quinoa off heat to keep texture fresh and avoid mushiness.
- Dress Just Before Serving: Saves the veggies from getting soggy and keeps flavors bright.
How to Serve Quinoa and Veggie Power Bowls Recipe
Garnishes
I love topping my bowls with creamy sliced avocado—it adds richness that balances the smoky, spicy flavors beautifully. Toasted pumpkin seeds or sunflower seeds add a nice crunch, and a sprinkle of fresh herbs like cilantro or parsley can brighten up the whole dish. If you’re feeling adventurous, a dollop of plain Greek yogurt or a squeeze of fresh lime juice amps up freshness.
Side Dishes
When I serve this Quinoa and Veggie Power Bowls Recipe for dinner, I often pair it with a crisp side salad or some warm naan bread to scoop it all up. It also goes surprisingly well alongside roasted chickpeas for extra protein or even a light soup if I want a heartier meal.
Creative Ways to Present
For a fun twist during a weekend brunch or gathering, I like presenting these bowls in mason jars for a grab-and-go option that looks beautiful layered with colorful veggies. Roasting extra veggies to top allows each person to customize their bowl exactly how they like it—it’s always a crowd-pleaser!
Make Ahead and Storage
Storing Leftovers
I store leftover quinoa, roasted veggies, and dressing separately in airtight containers in the fridge. This setup keeps everything fresh and prevents sogginess. When ready, I just reheat the quinoa and veggies gently and drizzle on the dressing before serving. It still tastes fantastic the next day!
Freezing
Freezing roasted Brussels sprouts and butternut squash isn’t my favorite because they can get a bit mushy after thawing. However, cooked quinoa freezes beautifully. If you want to freeze this recipe, I recommend portioning the quinoa separately for best texture and roasting fresh veggies when you’re ready to eat.
Reheating
I reheat quinoa and veggies in a skillet over medium heat with a splash of water or broth to gently warm without drying out. Avoid microwaving too long or veggies may become mushy. Adding fresh toppings like avocado after reheating keeps the bowl vibrant and fresh.
FAQs
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Can I use other grains instead of quinoa in this recipe?
Absolutely! Brown rice, farro, or even couscous can substitute quinoa, but keep in mind the cooking times and liquid ratios will differ. I recommend cooking the grain separately according to its instructions and then assembling with the roasted veggies and dressing just like the original recipe.
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How spicy is this Quinoa and Veggie Power Bowls Recipe?
The adobo sauce provides a gentle smoky heat without being overpowering—it’s very mild unless you add more. If you want it spicier, you can add chopped chipotle peppers or a dash of cayenne. For children or sensitive eaters, you can reduce or omit adobo sauce and still enjoy tasty roasted veggies.
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Can I make this recipe gluten-free?
Yes! This entire bowl is naturally gluten-free since quinoa is a seed, not a grain, and the veggies and dressing ingredients are free from gluten. Just double-check any broths or other store-bought items if you’re sensitive.
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What are some good toppings to add extra flavor?
I recommend crunchy toppings like toasted nuts or seeds, creamy additions like avocado or a dollop of yogurt, and fresh herbs such as cilantro or parsley. You could also add crumbled feta or a squeeze of lemon or lime for brightness.
Final Thoughts
This Quinoa and Veggie Power Bowls Recipe has become one of my go-to meals whenever I want something wholesome, flavorful, and easy to make. I love that it balances comfort and nutrition so well, and it’s fantastic for anyone juggling busy days but wanting to eat well. Seriously, once you try this, you’ll find yourself craving those sweet-spicy Brussels sprouts and smoky squash all the time. Give it a go—you won’t regret adding this beautiful power bowl to your recipe rotation!
Print
Quinoa and Veggie Power Bowls Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Vegan
Description
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 dressing. This vibrant, nutritious bowl is perfect for meal prep or a healthy weeknight dinner, offering a delicious vegan and gluten-free option packed with flavor and wholesome ingredients.
Ingredients
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 and Kale
- 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 (sub maple syrup)
- 2 tsp. Dijon mustard
- 1/4 tsp. kosher salt
Optional Toppings
- Sliced avocado
Instructions
- Preheat and prepare vegetables: Preheat your oven to 425°F. Arrange the halved Brussels sprouts on a baking sheet and toss with 1 tablespoon of olive oil, adobo sauce, maple syrup, and half a teaspoon of kosher salt. On a separate baking sheet, toss the cubed butternut squash with the remaining tablespoon of olive oil, smoked paprika, garlic powder, and the rest of the salt.
- Roast vegetables: Place both baking sheets in the oven and roast for about 25 minutes, stirring the vegetables once halfway through. Roast until the Brussels sprouts and butternut squash are tender and caramelized.
- Cook quinoa and wilt kale: While the vegetables roast, combine the dry quinoa and broth in a small saucepan and bring to a boil. Once boiling, reduce heat to low, cover, and cook for about 15 minutes until the quinoa is fluffy and liquid is absorbed. Remove the lid and stir in chopped kale, allowing the residual heat to wilt the kale leaves gently.
- Prepare the dressing: In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey, and kosher salt until thoroughly combined.
- Assemble the power bowls: Divide the quinoa and kale mixture evenly among four bowls. Top each with the roasted Brussels sprouts and butternut squash. Drizzle generously with the prepared dressing and garnish with sliced avocado or additional toppings of your choice.
Notes
- This recipe is vegan and gluten-free, making it suitable for a variety of dietary preferences.
- Perfect for meal prepping as the bowls hold well for a few days refrigerated.
- You can substitute apple cider vinegar with lemon juice in the dressing for a different tang.
- Adjust the adobo sauce quantity to control the heat level to your liking.
- Optional toppings like toasted nuts, seeds, or fresh herbs can add extra texture and flavor.
Nutrition
- Serving Size: 1 bowl (approximately 360g)
- 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
