Print

Quinoa and Veggie Power Bowls with Maple Chipotle Brussels and Smoky Butternut Squash Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 6 reviews

Quinoa and Veggie Power Bowls feature roasted Maple Chipotle Brussels sprouts and Smoky Butternut Squash served over fluffy quinoa with wilted kale, drizzled with a homemade Honey-Dijon Dressing. This vegan, gluten-free bowl is perfect for healthy meal prep or a satisfying weeknight dinner, offering a balanced mix of flavors and nutrition.

  • Author: Zara
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Roasting
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

Roasted Vegetables

  • 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

Quinoa & Greens

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

Honey-Dijon Dressing

  • 1/4 cup extra-virgin olive oil
  • 1 Tbsp. apple cider vinegar
  • 1 Tbsp. honey (sub maple syrup for vegan option)
  • 2 tsp. Dijon mustard
  • 1/4 tsp. kosher salt

Optional Toppings

  • Sliced avocado

Instructions

  1. Preheat Oven: Set the oven temperature to 425°F (220°C) so it reaches the ideal roasting heat for crisp, caramelized vegetables.
  2. Prepare Brussels Sprouts: Arrange the halved Brussels sprouts on a baking sheet. Toss with 1 tablespoon of extra-virgin olive oil, adobo sauce, maple syrup, and 1/2 teaspoon of kosher salt to coat evenly. This will infuse them with smoky, sweet, and spicy flavors.
  3. Prepare Butternut Squash: On a separate baking sheet, toss the peeled and cubed butternut squash with the remaining 1 tablespoon olive oil, smoked paprika, garlic powder, and 1/2 teaspoon kosher salt. This seasoning blend adds a smoky sweetness that complements the Brussels sprouts.
  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 and browning until the vegetables are tender and golden.
  5. Cook Quinoa: While vegetables roast, combine dry quinoa and broth in a small saucepan. Bring to a boil over high heat, then reduce to low, cover, and simmer until quinoa is fluffy and liquid is absorbed—about 15 minutes.
  6. Wilt Kale: Uncover the cooked quinoa and stir in chopped kale. The residual heat will gently wilt the kale, incorporating it into the quinoa mixture without overcooking.
  7. Prepare Dressing: In a small bowl, whisk together the extra-virgin olive oil, apple cider vinegar, honey (or maple syrup), Dijon mustard, and kosher salt until fully emulsified and smooth.
  8. Assemble Bowls: Divide the quinoa and kale mixture evenly among 4 bowls. Top each with an even portion of the roasted Brussels sprouts and butternut squash. Drizzle generously with the honey-Dijon dressing.
  9. Garnish and Serve: Optionally, add sliced avocado or other favorite toppings to each bowl before serving. Enjoy warm for an energizing, nutrient-packed meal.

Notes

  • Substitute avocado oil for olive oil to vary flavors or for higher smoke point.
  • Use maple syrup instead of honey to keep the recipe vegan.
  • Adjust the amount of adobo sauce based on your spice preference.
  • Make it gluten-free by ensuring broth used is gluten-free certified.
  • Leftovers store well covered in the refrigerator for up to 4 days, making it ideal for meal prep.

Find it online: https://zaracooking.com/quinoa-and-veggie-power-bowls-with-maple-chipotle-brussels-and-smoky-butternut-squash-recipe/