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Quinoa and Veggie Power Bowls Recipe

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4.2 from 11 reviews

These Quinoa and Veggie Power Bowls offer a vibrant, nutritious meal featuring roasted Brussels sprouts and butternut squash combined with fluffy quinoa and kale. Enhanced with a tangy olive oil and apple cider vinegar dressing, this recipe is perfect for a wholesome, satisfying lunch or dinner packed with flavors and textures.

Ingredients

Roasted Vegetables

  • 14 to 16 oz. Brussels sprouts, trimmed and halved
  • 2 Tbsp. extra-virgin olive oil, divided (substitute: 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 Greens

  • 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 (substitute: maple syrup)
  • 2 tsp. Dijon mustard
  • 1/4 tsp. kosher salt

Optional Topping

  • Sliced avocado

Instructions

  1. Preheat Oven: Preheat your oven to 425°F to prepare for roasting the vegetables.
  2. Prepare Vegetables for Roasting: On one baking sheet, toss the halved Brussels sprouts 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 1 tablespoon of olive oil, smoked paprika, garlic powder, and the remaining half teaspoon of kosher salt.
  3. Roast Vegetables: Place both baking sheets in the preheated oven and roast for about 25 minutes, stirring once halfway through cooking, until the vegetables are tender and slightly caramelized.
  4. Cook Quinoa and Wilt Kale: While the vegetables roast, combine quinoa and broth in a small saucepan and bring to a boil. Reduce heat to low, cover, and simmer until quinoa is fluffy and the liquid is absorbed, approximately 15 minutes. Remove the lid, stir in the chopped kale, and allow the residual heat to wilt the greens.
  5. Make the Dressing: In a small bowl, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, and salt until thoroughly combined and emulsified.
  6. Assemble the 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 other toppings of your choice.

Notes

  • Substitute avocado oil for olive oil if preferred for roasting vegetables.
  • Maple syrup can be used instead of honey in the dressing for a vegan option.
  • For a spicier kick, add extra adobo sauce or chopped chipotle peppers to the dressing.
  • Leftover roasted vegetables and quinoa can be refrigerated for up to 3 days and reheated gently before serving.
  • Feel free to add protein like grilled chicken or chickpeas to boost the meal’s nutrition.

Find it online: https://yumntasty.com/quinoa-and-veggie-power-bowls-recipe/