Fuel your day with these vibrant and nutritious Quinoa and Veggie Power Bowls! Packed with plant-based protein, roasted vegetables, and a zesty honey-dijon dressing, this recipe is perfect for a healthy and satisfying meal.
It’s a versatile dish that can be customized with your favorite ingredients and is ideal for meal prep, ensuring you have a delicious and wholesome option ready to go throughout the week. Enjoy a bowl of goodness that’s as colorful as it is flavorful!
Table of Contents
Ingredients Required
A delightful mix of fresh vegetables, protein-packed quinoa, and a homemade dressing.
For the bowls:
- 14 to 16 oz. Brussels sprouts, trimmed and halved
- 2 Tbsp. extra-virgin olive 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
- 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)
For the Honey-Dijon Dressing:
- 1/4 cup extra-virgin olive oil
- 1 Tbsp. apple cider vinegar
- 1 Tbsp. honey (or maple syrup for a vegan option)
- 2 tsp. Dijon mustard
- 1/4 tsp. kosher salt
How to cook Quinoa and Veggie Power Bowls?
Follow these simple steps to create your delicious and healthy power bowls.
Step 1: Roast the Vegetables
Preheat your oven to 425°F (220°C). On a baking sheet, toss the Brussels sprouts with 1 Tbsp. of olive oil, adobo sauce, maple syrup, and 1/2 tsp. of salt. On a separate baking sheet, toss the butternut squash with the remaining 1 Tbsp. of olive oil, smoked paprika, garlic powder, and 1/2 tsp. of salt. Roast both for about 25 minutes, stirring once halfway through, until tender and slightly caramelized.
Step 2: Cook the Quinoa
While the vegetables are roasting, combine the quinoa and broth in a small saucepan. Bring to a boil, then reduce the heat to low, cover, and cook for about 15 minutes, or until the quinoa is fluffy and the liquid has been absorbed. Remove from heat and stir in the chopped kale, allowing the residual heat to wilt the leaves.
Step 3: Prepare the Dressing
In a small bowl, whisk together the olive oil, apple cider vinegar, honey (or maple syrup), Dijon mustard, and salt until the dressing is smooth and emulsified.
Step 4: Assemble the Power Bowls
Divide the quinoa and kale mixture evenly among four bowls. Top with the roasted Brussels sprouts and butternut squash. Drizzle generously with the honey-dijon dressing and garnish with sliced avocado, if desired.
Your Questions Answered
Can I make this recipe vegan?
Absolutely! To make this recipe vegan, simply use maple syrup instead of honey in the dressing and ensure you are using vegetable broth.
How long can I store the leftovers?
These power bowls are great for meal prep. You can store them in an airtight container in the refrigerator for up to 4 days. The flavors will meld together beautifully over time.
Can I use different vegetables?
Yes, this recipe is very versatile. Feel free to substitute the Brussels sprouts and butternut squash with other vegetables like broccoli, cauliflower, sweet potatoes, or carrots. Adjust the roasting time as needed.
What are some other topping ideas?
Get creative with your toppings! Some great additions include toasted nuts or seeds (like cashews, pine nuts, or sunflower seeds), a sprinkle of feta or goat cheese, a dollop of hummus, or a drizzle of tahini.
Pro-Tips for Perfect Power Bowls
- Don’t overcrowd the pan: When roasting the vegetables, make sure they are in a single layer on the baking sheets. This will help them to roast evenly and get nicely caramelized.
- Rinse your quinoa: Rinsing the quinoa before cooking helps to remove its natural coating, called saponin, which can give it a bitter taste.
- Customize your dressing: Feel free to adjust the dressing to your liking. You can add a pinch of red pepper flakes for some heat or a squeeze of fresh lemon juice for extra brightness.
