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
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 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
