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Quinoa and Veggie Power Bowls Recipe

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4 from 72 reviews

  • Author: Diane
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Diet: Vegetarian

Description

A nutritious and flavorful Quinoa and Veggie Power Bowl featuring roasted Brussels sprouts and butternut squash paired with fluffy quinoa and kale, finished with a tangy maple-chipotle dressing. Perfect for a wholesome and vibrant vegetarian meal.

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 Kale

  • 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

Toppings (Optional)

  • Sliced avocado

Instructions

  1. Preheat Oven: Preheat your oven to 425°F to get it ready for roasting the vegetables perfectly.
  2. Prepare Vegetables: Arrange Brussels sprouts on a baking sheet and toss with 1 Tbsp. olive oil, adobo sauce, maple syrup, and 1/2 tsp. kosher salt. On a separate baking sheet, toss butternut squash with the remaining 1 Tbsp. oil, smoked paprika, garlic powder, and 1/2 tsp. salt.
  3. Roast Vegetables: Place both baking sheets in the oven and roast the vegetables for about 25 minutes, stirring once halfway through, until they are tender and beautifully roasted.
  4. Cook Quinoa: While the vegetables roast, combine the quinoa and broth in a small saucepan. Bring it to a boil, then reduce the heat to low, cover, and simmer until the quinoa is fluffy and the liquid is fully absorbed, about 15 minutes.
  5. Wilt Kale: Once the quinoa is cooked, uncover the pot and stir in the chopped kale. Allow the residual heat to wilt the kale leaves gently.
  6. Make Dressing: In a small bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, and kosher salt until well combined to create a tangy, flavorful dressing.
  7. Assemble Bowls: Divide the quinoa and kale mixture evenly among 4 bowls. Top with the roasted Brussels sprouts and butternut squash, then drizzle generously with the prepared dressing.
  8. Add Toppings: Garnish each bowl with sliced avocado or any other preferred toppings of choice for extra creaminess and nutrition.

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-friendly option.
  • Use lower-sodium broth to control salt content and make it healthier.
  • Additional toppings like toasted nuts, seeds, or fresh herbs can enhance texture and flavor.
  • Leftover quinoa and roasted veggies can be refrigerated for up to 3 days.
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

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