Quinoa and Veggie Power Bowls
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.
- 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
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
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