Quinoa and Veggie Power Bowls for a Healthy Meal

Meet your new favorite meal prep star: the Quinoa and Veggie Power Bowl. This dish is a vibrant explosion of flavor and nutrients, perfect for a satisfying lunch or a light dinner. It features fluffy quinoa, roasted vegetables with a hint of smoky spice, and a bright, zesty dressing. These power bowls are incredibly versatile and easily adaptable to whatever vegetables you have on hand, making them a go-to for busy weeknights or healthy lunches throughout the week.

The beauty of these Quinoa and Veggie Power Bowls lies in their simple yet flavorful ingredients. The base of fluffy quinoa perfectly complements the slightly sweet and smoky roasted vegetables. We’re using Brussels sprouts and butternut squash here, but feel free to experiment!

• 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

Get creative with your Quinoa and Veggie Power Bowls! These suggestions help you adapt the recipe to your tastes and what you have on hand.

• Vegetables: Swap Brussels sprouts and butternut squash with broccoli florets, sweet potato cubes, cauliflower florets, or bell peppers. Adjust roasting times as needed.
• Adobo Sauce: If you don’t have chipotles in adobo, you can omit it or add a pinch of cayenne pepper for a little heat.
• Broth: Water can be used instead of broth for the quinoa, but broth adds more flavor.
• Greens: Baby spinach or arugula can be used instead of kale.
• Sweetener: Agave nectar or brown rice syrup can replace honey in the dressing.

Step 1: Preheat and Prep Veggies

Get your oven ready by preheating it to 425°F. This high heat is key for getting those perfectly tender and slightly caramelized roasted vegetables. While the oven heats up, trim and halve your Brussels sprouts. Peel and cube your butternut squash into bite-sized pieces, aiming for roughly 1-inch cubes.

Step 2: Roast Brussels Sprouts

Arrange the halved Brussels sprouts on one baking sheet. Drizzle them with 1 tablespoon of olive oil. Add the adobo sauce, maple syrup, and 1/2 teaspoon of kosher salt. Toss everything together until the sprouts are evenly coated. Spread them out in a single layer.

Step 3: Roast Butternut Squash

On a separate baking sheet, toss the cubed butternut squash with the remaining 1 tablespoon of olive oil. Sprinkle on the smoked paprika, garlic powder, and the remaining 1/2 teaspoon of kosher salt. Mix well to coat each piece of squash. Spread these in a single layer as well.

Step 4: Oven Roasting

Place both baking sheets into the preheated 425°F oven. Roast for approximately 25 minutes. About halfway through the cooking time, stir the vegetables to ensure they roast evenly. You want the Brussels sprouts to be tender and slightly crisp, and the butternut squash to be soft and caramelized.

Step 5: Cook Quinoa

While the vegetables are roasting, start cooking the quinoa. Combine 1 cup of dry quinoa with 2 cups of vegetable or chicken broth in a small saucepan. Bring this mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan tightly, and let it simmer for about 15 minutes, or until the quinoa is fluffy and has absorbed all the liquid.

Step 6: Wilt Kale

Once the quinoa is cooked, uncover the saucepan. Add the chopped kale directly into the hot quinoa. Stir gently. The residual heat from the quinoa and the pan will be enough to wilt the kale into tender ribbons within a few minutes.

Step 7: Prepare Dressing

In a small bowl, combine all the dressing ingredients: 1/4 cup extra-virgin olive oil, 1 tablespoon apple cider vinegar, 1 tablespoon honey (or maple syrup), 2 teaspoons Dijon mustard, and 1/4 teaspoon kosher salt. Whisk everything together vigorously until the dressing is well combined and slightly emulsified. Taste and adjust seasoning if needed.

Step 8: Assemble the Bowls

To assemble your Quinoa and Veggie Power Bowls, divide the quinoa and kale mixture evenly among four bowls. Arrange the roasted Brussels sprouts and butternut squash over the quinoa base. Drizzle generously with the Honey-Dijon dressing. If desired, top with sliced avocado or other favorite toppings.

These Quinoa and Veggie Power Bowls are wonderfully complete on their own, but here are a few ideas to elevate them further.

• Top with toasted pumpkin seeds or sunflower seeds for crunch.
• Add a sprinkle of feta cheese or crumbled goat cheese for a tangy element.
• Serve with a dollop of plain Greek yogurt or a tahini drizzle.
• Include a side of your favorite lean protein like grilled chicken or baked tofu.

Store any leftover Quinoa and Veggie Power Bowls in airtight containers in the refrigerator for up to 3 days. To reheat, you can warm them gently in the microwave or on the stovetop. If preferred cold, simply enjoy them straight from the fridge.

Can I make the dressing ahead of time?

Yes, the Honey-Dijon dressing can be made up to a week in advance and stored in an airtight container in the refrigerator.

What if I don’t have chipotles in adobo sauce?

You can omit the adobo sauce entirely if you prefer a milder flavor, or add a pinch of smoked paprika and a tiny pinch of cayenne pepper to the Brussels sprouts for a similar smoky heat.

Can I use a different grain instead of quinoa?

Absolutely! Farro, barley, brown rice, or even couscous would work well as a base for these power bowls.

Are these Quinoa and Veggie Power Bowls vegan?

Yes, this recipe is naturally vegan as long as you use maple syrup instead of honey to sweeten the dressing.

If you enjoyed these vibrant Quinoa and Veggie Power Bowls, you’ll likely love these other healthy and delicious meal ideas:

• Sheet Pan Lemon Herb Roasted Chicken and Veggies
• Spicy Black Bean Burgers
• Easy Vegan Lentil Soup
• Mediterranean Quinoa Salad
• Quick Chickpea Curry

These Quinoa and Veggie Power Bowls are a true testament to how simple ingredients can create a remarkably satisfying and healthy meal. The combination of earthy quinoa, sweet and smoky roasted vegetables, and the tangy dressing offers a delightful flavor profile that’s both comforting and refreshing. They are incredibly easy to prepare, making them an ideal choice for busy individuals seeking nutritious meals without the fuss. Whip up a batch for your weekly meal prep or enjoy them any night of the week for a wholesome and delicious dinner.

Quinoa and Veggie Power Bowls

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A vibrant and nutritious meal prep favorite, these Quinoa and Veggie Power Bowls are packed with plant-based protein and fiber. Featuring fluffy quinoa, smoky roasted Brussels sprouts and butternut squash, and a bright honey-Dijon dressing, they are easily customizable and perfect for healthy lunches or light dinners.

• Author: basma
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Quick Dinner Recipes
• Method: Roasting, Simmering
• Cuisine: Fusion
• Diet: Vegetarian, Vegan (if maple syrup used instead of honey)

Ingredients

Scale 1x2x3x

14 to 16 oz. Brussels sprouts, trimmed and halved

2 Tbsp. avocado oil, divided

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 broth

2 to 3 handfuls of 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. maple syrup

2 tsp. Dijon mustard

1/4 tsp. kosher salt

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Instructions

Preheat oven to 400°F (200°C).
In a bowl, toss Brussels sprouts with 1 Tbsp. avocado oil, adobo sauce, maple syrup, and 1/2 tsp. salt. Spread on one side of a baking sheet.
In another bowl, toss butternut squash with 1 Tbsp. avocado oil, smoked paprika, garlic powder, and the remaining 1/2 tsp. salt. Spread on the other side of the baking sheet.
Roast for 25-30 minutes, or until vegetables are tender and slightly caramelized, flipping halfway through.
While vegetables roast, cook quinoa: Rinse quinoa thoroughly. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until liquid is absorbed. Let stand covered for 5 minutes, then fluff with a fork.
In a small bowl, whisk together all ingredients for the Honey-Dijon Dressing.
Assemble the bowls: Divide cooked quinoa among four bowls. Top with roasted Brussels sprouts, butternut squash, and fresh kale. Drizzle with Honey-Dijon Dressing and top with sliced avocado, if desired.

Notes

Feel free to substitute Brussels sprouts and butternut squash with your favorite seasonal vegetables like broccoli, bell peppers, sweet potatoes, or zucchini.
For meal prepping, store components separately and assemble just before serving to maintain freshness. The roasted vegetables and quinoa can be stored in airtight containers in the refrigerator for up to 4 days.

Nutrition

• Serving Size: 1 bowl
• Calories: About 450-550 (estimated, depending on avocado and exact quantities)
• Sugar: About 15-20g (estimated)
• Sodium: About 600-800mg (estimated, depending on broth and adobo sauce)
• Fat: About 25-35g (estimated)
• Saturated Fat: About 4-6g (estimated)
• Carbohydrates: About 50-60g (estimated)
• Fiber: About 10-12g (estimated)
• Protein: About 12-15g (estimated)
• Cholesterol: 0mg