Why You’ll Love Quinoa and Veggie Power Bowls Recipe
I love this recipe because it’s full of vibrant textures and flavors. The roasted Brussels sprouts have a slightly sweet and smoky glaze, while the butternut squash is warm and comforting. The quinoa adds a wholesome base, and the dressing ties everything together beautifully.
I also appreciate how flexible and nutritious these bowls are. They are naturally vegan and gluten free, and I can easily customize them based on what I have on hand.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
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 1 cup dry quinoa 2 cups lower-sodium vegetable or chicken broth 2 to 3 handfuls of chopped kale Sliced avocado for topping (optional)
Honey-Dijon 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
Directions
I preheat the oven to 425°F.
I arrange the Brussels sprouts on a baking sheet and toss them with 1 tablespoon of oil, adobo sauce, maple syrup, and 1/2 teaspoon of salt. On a separate baking sheet, I toss the butternut squash with the remaining 1 tablespoon of oil, smoked paprika, garlic powder, and the remaining 1/2 teaspoon of salt.
I place both baking sheets in the oven and roast for about 25 minutes, stirring once halfway through, until the vegetables are tender and slightly caramelized.
Meanwhile, I combine the quinoa and broth in a small saucepan and bring it to a boil. I reduce the heat to low, cover, and cook for about 15 minutes until the quinoa is fluffy and the liquid is absorbed. I uncover it and stir in the chopped kale, letting the residual heat wilt the leaves.
For the dressing, I combine the olive oil, apple cider vinegar, honey, Dijon mustard, and salt in a small bowl and whisk until smooth.
To assemble, I divide the quinoa and kale mixture evenly among four bowls. I top each with the roasted Brussels sprouts and butternut squash, then drizzle with the dressing. I finish with sliced avocado if I want extra creaminess.
I sometimes swap the butternut squash for sweet potatoes when I want a slightly different sweetness and texture.
If I want extra protein, I add roasted chickpeas or tofu on top. Both options work well with the smoky and sweet flavors.
For a different dressing, I like using a tahini-based sauce or a simple lemon vinaigrette.
Storage/Reheating
I store the components in separate airtight containers in the refrigerator for up to 4 days. This helps keep the textures fresh.
When I’m ready to eat, I reheat the quinoa and roasted vegetables in the microwave or on the stovetop until warm. I add the dressing and avocado just before serving.
FAQs
Can I make this recipe ahead of time?
Yes, I like preparing all the components ahead and assembling the bowls when I’m ready to eat.
Is this recipe vegan?
Yes, it is vegan if I use maple syrup instead of honey in the dressing.
Can I use water instead of broth for quinoa?
I can use water, but I prefer broth because it adds more flavor.
How do I keep the kale from being too tough?
I stir it into the hot quinoa so the residual heat softens it perfectly.
Can I use frozen vegetables?
I can use frozen vegetables, but I find fresh ones roast better and develop more flavor.
What protein can I add to this bowl?
I like adding chickpeas, tofu, or even grilled chicken if I’m not keeping it vegan.
Can I skip the dressing?
I can, but I find the dressing really enhances the overall flavor of the bowl.
How do I know when the vegetables are done roasting?
I look for tender texture and lightly caramelized edges.
Can I use a different grain instead of quinoa?
Yes, I can use brown rice, farro, or couscous as a substitute.
Is avocado necessary?
No, it’s optional, but I like the creaminess it adds to the bowl.
Conclusion
Quinoa and Veggie Power Bowls are a wholesome, flavorful meal I enjoy making when I want something nourishing and satisfying. With roasted vegetables, fluffy quinoa, and a bright dressing, these bowls are easy to customize and perfect for both meal prep and fresh dinners.
Hearty and nourishing quinoa bowls packed with roasted vegetables, tender kale, and a tangy-sweet dressing. This balanced meal is perfect for meal prep or a satisfying plant-based dinner.
Ingredients
14 to 16 oz Brussels sprouts, trimmed and halved
2 Tbsp extra-virgin olive oil, divided
1 Tbsp adobo sauce
1 Tbsp maple syrup
1 tsp kosher salt, divided
3 cups peeled and cubed butternut squash
1 tsp smoked paprika
1 tsp garlic powder
1 cup dry quinoa
2 cups vegetable or chicken broth
2 to 3 handfuls chopped kale
Sliced avocado (optional)
1/4 cup extra-virgin olive oil (for dressing)
1 Tbsp apple cider vinegar
1 Tbsp honey or maple syrup
2 tsp Dijon mustard
1/4 tsp kosher salt (for dressing)
Instructions
Preheat oven to 425°F.
Toss Brussels sprouts with 1 Tbsp olive oil, adobo sauce, maple syrup, and 1/2 tsp salt. Spread on a baking sheet.
Toss butternut squash with remaining olive oil, smoked paprika, garlic powder, and remaining salt. Spread on a separate baking sheet.
Roast both trays for about 25 minutes, stirring halfway through, until tender and caramelized.
In a saucepan, bring quinoa and broth to a boil. Reduce heat, cover, and cook for about 15 minutes until liquid is absorbed.
Remove quinoa from heat and stir in chopped kale to wilt.
Whisk together olive oil, apple cider vinegar, honey (or maple syrup), Dijon mustard, and salt to make the dressing.
Divide quinoa mixture into bowls. Top with roasted vegetables and drizzle with dressing.
Add sliced avocado if desired and serve.
Notes
Swap butternut squash with sweet potatoes for variation.
Add roasted chickpeas or tofu for extra protein.
Use a tahini dressing or lemon vinaigrette as an alternative.
Store components separately in the refrigerator for up to 4 days.
Reheat grains and vegetables before assembling for best texture.
