Description

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)

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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.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 420 kcal
Sugar: 9 g
Sodium: 480 mg
Fat: 18 g
Saturated Fat: 2 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 52 g
Fiber: 8 g
Protein: 10 g
Cholesterol: 0 mg