These Quinoa and Veggie Power Bowls are an ideal blend of flavors, textures, and nutrients. Roasted Brussels sprouts in a sweet and smoky maple-chipotle glaze, spiced butternut squash, and fluffy quinoa with wilted kale make a satisfying and wholesome base, while a tangy honey-Dijon dressing ties everything together. This colorful, nutrient-packed bowl is perfect for meal prep or a hearty, plant-based dinner!
Ingredients
For the Power Bowl:
- 14 to 16 oz. Brussels sprouts, trimmed and halved
- 2 Tbsp. extra-virgin olive oil, divided (or substitute with 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 low-sodium vegetable or chicken broth
- 2 to 3 handfuls chopped kale
- Sliced avocado for topping (optional)
For the Honey-Dijon Dressing:
- 1/4 cup extra-virgin olive oil
- 1 Tbsp. apple cider vinegar
- 1 Tbsp. honey (or substitute with maple syrup for vegan option)
- 2 tsp. Dijon mustard
- 1/4 tsp. kosher salt
Directions
Step 1: Preheat and Roast the Vegetables
- Preheat your oven to 425°F (220°C).
- On a baking sheet, toss the Brussels sprouts with 1 Tbsp. olive oil, adobo sauce, maple syrup, and 1/2 tsp. salt.
- On a separate baking sheet, toss the butternut squash cubes with the remaining 1 Tbsp. olive oil, smoked paprika, garlic powder, and 1/2 tsp. salt.
- Roast both baking sheets in the oven for about 25 minutes, stirring halfway through, until the vegetables are tender and golden brown.
Step 2: Cook the Quinoa and Wilt the Kale
- In a medium saucepan, combine the quinoa and broth. Bring to a boil, then reduce heat to low, cover, and let it cook for about 15 minutes until the quinoa is fluffy and all liquid is absorbed.
- Once cooked, uncover the quinoa and stir in the chopped kale, allowing the residual heat to wilt the leaves slightly.
Step 3: Prepare the Honey-Dijon Dressing
- In a small bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, and salt until smooth and emulsified.
Step 4: Assemble the Bowls
- Divide the quinoa and wilted kale mixture evenly among 4 bowls.
- Arrange the roasted Brussels sprouts and butternut squash over the quinoa in each bowl.
- Drizzle each bowl generously with the Honey-Dijon Dressing.
- Garnish with sliced avocado or any other desired toppings, such as seeds, nuts, or additional vegetables.
Serving Suggestions
These Quinoa and Veggie Power Bowls are perfect for lunch or dinner. Serve with a squeeze of lime for extra brightness or a sprinkle of seeds for added crunch. They’re also ideal for meal prep, as the flavors deepen when stored in the fridge and can be easily reheated.
Storage Tips
- Refrigeration: Store the assembled bowls (without avocado) in airtight containers in the refrigerator for up to 3 days. Add the avocado and dressing just before serving.
- Reheating: Reheat the vegetables and quinoa separately in the microwave or on the stovetop until warmed, then assemble and drizzle with dressing.
Helpful Notes
- Quinoa Fluffing Tip: For the fluffiest quinoa, let it sit covered for a few minutes after cooking before fluffing with a fork.
- Veggie Swap: Sweet potatoes work well in place of butternut squash, and spinach can be used instead of kale for a softer green.
- Chipotle Level: Adjust the amount of adobo sauce to suit your spice preference; add more for a bolder kick.
Tips from Well-Known Chefs
- Chef Yotam Ottolenghi: “Roasting vegetables at high heat brings out their natural sweetness and gives them a beautiful, caramelized edge.”
- Chef Alice Waters: “Use fresh, seasonal produce to enhance the natural flavors in your dishes, and try adding herbs or microgreens for a finishing touch.”
- Chef José Andrés: “Adding just a little bit of vinegar in dressings gives a great balance of acidity and freshness.”
Frequently Asked Questions
1. Can I substitute other grains for quinoa?
Absolutely! Try farro, couscous, or brown rice for a different texture and flavor.
2. How can I make this dish spicier?
Add more adobo sauce to the Brussels sprouts or sprinkle a bit of cayenne pepper over the butternut squash.
3. Can I make this dish vegan?
Yes, substitute honey with maple syrup in the dressing for a vegan-friendly option.
4. Can I prepare the dressing ahead of time?
Yes, the dressing can be made up to 5 days in advance and stored in the fridge in a sealed container.
5. How can I make this meal higher in protein?
Add chickpeas, black beans, or grilled chicken to boost protein content.
6. What can I use instead of adobo sauce?
If you don’t have adobo sauce, a mix of smoked paprika and a touch of hot sauce provides a similar smoky flavor.
7. Can I use frozen butternut squash?
Yes, frozen squash works too; just be sure to roast it a few minutes longer to reach a caramelized finish.
8. Can I skip the kale?
Certainly! Swap in any leafy green you like or add extra roasted vegetables instead.
9. What’s a good substitute for Brussels sprouts?
Broccoli or cauliflower would make great alternatives with similar roasting times.
10. How can I keep the avocado fresh for meal prep?
If adding avocado ahead, drizzle with lemon or lime juice to help prevent browning.
These Quinoa and Veggie Power Bowls with Maple Chipotle Brussels and Smoky Butternut Squash are a tasty and nutritious way to enjoy plant-based ingredients, perfect for fueling your day with wholesome flavors and vibrant colors!
