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Quinoa and Veggie Power Bowls Recipe

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3.9 from 10 reviews

A vibrant and nourishing Quinoa and Veggie Power Bowl packed with roasted Brussels sprouts, spiced butternut squash, and nutrient-rich kale, tossed in a tangy honey-Dijon dressing and optionally topped with creamy avocado. This hearty vegetarian dish is perfect for a wholesome lunch or dinner.

  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients

Roasted Vegetables

  • 14 to 16 oz. Brussels sprouts, trimmed and halved
  • 2 Tbsp. extra-virgin olive oil, divided (substitute avocado oil if preferred)
  • 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 Kale

  • 1 cup dry quinoa
  • 2 cups lower-sodium vegetable or chicken broth
  • 2 to 3 handfuls chopped kale

Dressing

  • 1/4 cup extra-virgin olive oil
  • 1 Tbsp. apple cider vinegar
  • 1 Tbsp. honey (substitute maple syrup if desired)
  • 2 tsp. Dijon mustard
  • 1/4 tsp. kosher salt

Toppings (Optional)

  • Sliced avocado

Instructions

  1. Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the vegetables.
  2. Prepare and Roast Brussels Sprouts: Arrange the halved Brussels sprouts on a baking sheet. Toss them with 1 tablespoon of olive oil, adobo sauce, maple syrup, and 1/2 teaspoon of kosher salt until evenly coated.
  3. Prepare and Roast Butternut Squash: On a separate baking sheet, toss the cubed butternut squash with the remaining 1 tablespoon of olive oil, smoked paprika, garlic powder, and 1/2 teaspoon kosher salt.
  4. Roast Vegetables: Place both baking sheets in the preheated oven and roast for approximately 25 minutes, stirring once halfway through to ensure even cooking, until the vegetables are tender and caramelized.
  5. Cook Quinoa and Wilt Kale: While the vegetables roast, combine the dry quinoa and broth in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until quinoa is fluffy and liquid is absorbed. Remove cover and stir in the chopped kale, allowing the residual heat to wilt the leaves gently.
  6. Prepare Dressing: In a small bowl, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, and kosher salt until the dressing is smooth and emulsified.
  7. Assemble Power Bowls: Divide the quinoa and wilted kale mixture evenly among four bowls. Top each bowl with the roasted Brussels sprouts and butternut squash.
  8. Add Dressing and Optional Toppings: Drizzle the prepared dressing over each bowl. Garnish with sliced avocado if desired, or any other preferred toppings.

Notes

  • You can substitute avocado oil for olive oil if preferred for roasting.
  • Maple syrup and honey can be swapped based on dietary preferences or availability.
  • Use low-sodium broth to keep the sodium content moderate.
  • Roast vegetables until just tender to maintain some texture.
  • Adding sliced avocado increases healthy fats and creaminess.
  • This recipe is vegetarian and can be made vegan by replacing honey with maple syrup.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

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