Name: Quinoa Power Bowls with Maple Chipotle Brussels and Smoky Butternut Squash Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 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; 1 cup dry quinoa; 2 cups lower-sodium vegetable or chicken broth; 2 to 3 handfuls of chopped kale; Sliced avocado for topping (optional); 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

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If you are craving a vibrant, nourishing meal that bursts with flavor and texture, then the Quinoa Power Bowls with Maple Chipotle Brussels and Smoky Butternut Squash Recipe is here to brighten your table. This dish masterfully combines roasted Brussels sprouts kicked up with smoky chipotle and sweet maple syrup alongside tender, spiced butternut squash, all nestled on a fluffy bed of quinoa and kale. Every bite offers a perfect balance of smoky, sweet, and savory notes that makes this bowl not just wholesome but downright addictive. Whether it’s a weekday lunch or a cozy dinner, this recipe is both a powerhouse of nutrients and a total crowd-pleaser.

Ingredients You’ll Need

The image shows six containers with fresh food and ingredients arranged on a white marbled surface. At the center is a bowl filled with small, round, beige quinoa grains. Below it to the left, a white bowl holds halved Brussels sprouts with bright green and white layers. To the right of the quinoa, another white bowl is full of bright orange cubed butternut squash pieces. Above the quinoa, a small brown bowl contains fresh green curly kale leaves. At the top left corner, there is a small bowl of yellow liquid, likely a sauce or broth, placed on a wooden tray next to a small dish holding a red paste. Below this, a glass jar contains brownish liquid, possibly broth or stock. A few kale leaves are placed near the jar. photo taken with an iphone --ar 4:5 --v 7

The beauty of the Quinoa Power Bowls with Maple Chipotle Brussels and Smoky Butternut Squash Recipe lies in its straightforward yet carefully selected ingredients. Each component plays an essential role: from the hearty Brussels sprouts adding crunch and smokiness to the butternut squash’s natural sweetness and creaminess, all tied together by fluffy quinoa and fresh kale.

Brussels sprouts (14 to 16 oz., trimmed and halved): Make sure they are fresh and firm for the best roasting results.
Extra-virgin olive oil (2 Tbsp., divided): Adds rich flavor and helps roast the veggies to perfection; avocado oil works well too.
Adobo sauce (1 Tbsp.): This smoky, spicy sauce is the secret that gives the Brussels sprouts a chipotle kick.
Maple syrup (1 Tbsp.): Balances spice with a natural sweetness that beautifully caramelizes in the oven.
Kosher salt (1 tsp., divided): Enhances all the flavors without overpowering them.
Butternut squash (3 cups peeled and cubed): Pick a smaller squash for tender cubes that roast evenly.
Smoked paprika (1 tsp.): Brings a subtle smoky warmth complementing chipotle undertones.
Garlic powder (1 tsp.): A must-have for savory depth without overpowering freshness.
Dry quinoa (1 cup): The fluffy base that soaks in all the delicious flavors.
Lower-sodium vegetable or chicken broth (2 cups): Adds richness while cooking the quinoa.
Chopped kale (2 to 3 handfuls): Provides a slightly bitter crunch and packs in vitamins.
Sliced avocado (optional for topping): Creamy texture that offsets the smoky flavors perfectly.

Honey-Dijon Dressing

Extra-virgin olive oil (1/4 cup): Creates a smooth, luscious base for the dressing.
Apple cider vinegar (1 Tbsp.): Adds bright acidity that cuts through the richness.
Honey (1 Tbsp., or sub maple syrup): Balances acidity with gentle sweetness.
Dijon mustard (2 tsp.): Lends a tangy, sharp flavor that ties the dressing together.
Kosher salt (1/4 tsp.): Enhances all the dressing’s flavors subtly.

How to Make Quinoa Power Bowls with Maple Chipotle Brussels and Smoky Butternut Squash Recipe

Step 1: Roast the Vegetables

Preheat your oven to 425°F to get things started. Arrange your halved Brussels sprouts on one baking sheet and toss them with half of the olive oil, adobo sauce, maple syrup, and half of the salt. On a separate baking sheet, coat your cubed butternut squash with the remaining olive oil, smoked paprika, garlic powder, and the rest of the salt. Pop both sheets into the oven and roast for around 25 minutes, making sure to stir the vegetables halfway through baking. You’ll want them tender, caramelized, and vibrant, packing a punch of flavor and a touch of sweetness.

Step 2: Cook the Quinoa and Wilt the Kale

While the veggies roast, bring the vegetable or chicken broth to a boil in a saucepan and add in your dry quinoa. Reduce the heat to low, cover, and simmer until the quinoa is fluffy and all the liquid is absorbed — this usually takes about 15 minutes. Once done, uncover the pot and stir in your chopped kale. The residual heat gently wilts the kale, softening its texture while keeping that lovely vibrant green color and nutritional kick intact.

Step 3: Whip Up the Honey-Dijon Dressing

In a small bowl, combine extra-virgin olive oil, apple cider vinegar, honey (or maple syrup), Dijon mustard, and kosher salt. Whisk these together until the dressing becomes an emulsion of tangy, sweet, and savory. This dressing is the perfect finishing touch that brings the entire bowl together with its zesty brightness.

Step 4: Assemble the Power Bowls

Divide the quinoa and kale mixture evenly into four bowls as your base. Layer the roasted Brussels sprouts and butternut squash over the top generously. Drizzle the honey-Dijon dressing over everything, and if you want to add a creamy twist, top with slices of ripe avocado or any other favorite toppings you adore. Now, you have a bowl that’s not just nutritious but also a feast for the senses!

How to Serve Quinoa Power Bowls with Maple Chipotle Brussels and Smoky Butternut Squash Recipe

The image shows a silver baking tray divided into two sections on a white marbled surface. The left section is filled with roasted Brussels sprouts, which are halved and browned with crispy edges, showing a mix of green and golden brown colors. The right section has roasted cubed butternut squash, each piece with a charred surface in shades of orange and deep brown, contrasting against the silver tray. The texture looks crispy on the outside with softer insides. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate your Quinoa Power Bowls with Maple Chipotle Brussels and Smoky Butternut Squash Recipe even more, consider fresh garnishes like chopped cilantro, toasted pumpkin seeds, or a sprinkle of crumbled feta. These add different textures and bursts of flavor that complement the smoky-sweet profile beautifully while keeping the dish fresh and exciting.

Side Dishes

Keep your sides light and complementary, such as a crisp green salad with lemon vinaigrette or some crusty whole grain bread. These will harmonize well without competing for attention, letting your power bowl shine as the star.

Creative Ways to Present

If you’re hosting or simply want to make an everyday meal feel special, try serving the components deconstructed for guests to create their own bowls or arrange the ingredients artistically in glass jars for a grab-and-go style lunch. The vibrant colors from the mapled chipotle Brussels and smoky butternut squash really pop visually and can brighten any meal presentation.

Make Ahead and Storage

Storing Leftovers

After enjoying your Quinoa Power Bowls with Maple Chipotle Brussels and Smoky Butternut Squash Recipe, store any leftovers in an airtight container in the refrigerator for up to 3 days. Keeping the roasted veggies and quinoa separate helps retain their textures and freshness.

Freezing

This recipe freezes surprisingly well. Portion the roasted Brussels sprouts, butternut squash, and cooked quinoa into freezer-friendly containers and freeze for up to 2 months. Just note that kale is best added fresh after reheating to maintain its texture and vibrant color.

Reheating

When ready to eat, thaw in the fridge overnight if frozen. Reheat the roasted vegetables and quinoa gently in the microwave or oven until warmed through. Add fresh kale or avocado toppings just before serving for the best taste and texture.

FAQs

Can I use frozen Brussels sprouts or butternut squash?

Absolutely! Frozen vegetables work fine when roasted, just be sure to pat them dry to avoid steaming rather than roasting. Adjust roasting time as necessary until tender and caramelized.

Is this recipe vegan?

Yes! Swap the honey in the dressing for maple syrup, and you have a completely vegan Quinoa Power Bowls with Maple Chipotle Brussels and Smoky Butternut Squash Recipe that doesn’t skimp on flavor.

Can I make this gluten-free?

Definitely. All ingredients used are naturally gluten-free, making this power bowl safe and delicious for a gluten-free diet.

What can I substitute for the kale?

Try baby spinach, Swiss chard, or even arugula. Each will bring its own distinct flavor and texture but will work wonderfully wilted with the quinoa.

How spicy is the chipotle in this recipe?

The chipotle gives a gentle smoky heat balanced by the maple syrup’s sweetness, so it’s flavorful without being overpowering — but you can always adjust the amount of adobo sauce to suit your heat tolerance.

Final Thoughts

I can’t recommend the Quinoa Power Bowls with Maple Chipotle Brussels and Smoky Butternut Squash Recipe enough for anyone looking to enjoy a delicious meal packed with wholesome ingredients and bold flavors. It’s simple to prepare, endlessly adaptable, and every forkful feels like a warm hug. Give it a try and watch this become one of your favorite go-to dishes!