Description
These Quinoa Power Bowls feature roasted maple chipotle Brussels sprouts and smoky butternut squash served atop fluffy quinoa and wilted kale, finished with a tangy honey-Dijon dressing and optional avocado slices. A nutritious, flavorful, and colorful meal perfect for a wholesome lunch or dinner.
Ingredients
Roasted Vegetables
- 14 to 16 oz. Brussels sprouts, trimmed and halved
- 2 Tbsp. extra-virgin olive oil, divided (substitute with avocado oil if desired)
- 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
Honey-Dijon Dressing
- 1/4 cup extra-virgin olive oil
- 1 Tbsp. apple cider vinegar
- 1 Tbsp. honey (substitute with maple syrup if desired)
- 2 tsp. Dijon mustard
- 1/4 tsp. kosher salt
Toppings (Optional)
- Sliced avocado
Instructions
- Preheat and Roast Vegetables: Preheat the oven to 425°F (220°C). On one baking sheet, toss the Brussels sprouts with 1 tablespoon olive oil, adobo sauce, maple syrup, and 1/2 teaspoon salt. On another baking sheet, toss the cubed butternut squash with the remaining 1 tablespoon olive oil, smoked paprika, garlic powder, and 1/2 teaspoon salt. Place both sheets in the oven and roast for about 25 minutes, stirring once halfway through, until the vegetables are tender and caramelized.
- Cook Quinoa and Wilt Kale: While the vegetables roast, combine the quinoa and broth in a small saucepan. Bring to a boil over medium-high heat, then reduce to low heat, cover, and simmer for about 15 minutes, until the quinoa is fluffy and the liquid is absorbed. Once cooked, uncover and stir in the kale, allowing the residual heat to wilt the leaves gently.
- Prepare Honey-Dijon Dressing: In a small bowl, whisk together the extra-virgin olive oil, apple cider vinegar, honey, Dijon mustard, and kosher salt until well combined and emulsified.
- Assemble Bowls: Divide the quinoa and wilted kale mixture evenly among four bowls. Top with the roasted Brussels sprouts and butternut squash. Drizzle with the prepared honey-Dijon dressing. Add sliced avocado or other desired toppings for extra flavor and texture.
Notes
- If you prefer a vegan version, substitute honey in the dressing with maple syrup.
- Use avocado oil instead of olive oil for a neutral flavor and higher smoke point.
- For added protein, consider adding grilled chicken, chickpeas, or tofu.
- The roasting times may vary slightly depending on your oven; check vegetables for tenderness before removing.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
