Description
A vibrant and nutritious quinoa power bowl featuring maple chipotle roasted Brussels sprouts and smoky roasted butternut squash, served with kale and a tangy honey-Dijon dressing. This wholesome plant-forward meal combines roasted vegetables with protein-rich quinoa, making it perfect for a healthy lunch or dinner.
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 Greens
- 1 cup dry quinoa
- 2 cups lower-sodium vegetable or chicken broth
- 2 to 3 handfuls of chopped kale
Toppings and Dressing
- 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
Instructions
- Preheat Oven: Preheat your oven to 425°F to prepare for roasting the vegetables.
- Prepare Brussels Sprouts: Arrange trimmed and halved Brussels sprouts on a baking sheet. Toss them with 1 tablespoon of olive oil, adobo sauce, maple syrup, and half a teaspoon of kosher salt until evenly coated.
- 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 the remaining half teaspoon of kosher salt.
- Roast Vegetables: Place both baking sheets in the preheated oven and roast for about 25 minutes. Stir the vegetables once halfway through cooking to ensure even roasting until they are tender and caramelized.
- Cook Quinoa: While vegetables roast, combine the dry quinoa and broth in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until the quinoa is fluffy and liquid is absorbed.
- Wilt Kale: Uncover the quinoa, stir in the chopped kale, and let the residual heat wilt the greens gently.
- Make Dressing: In a small bowl, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, and kosher salt until emulsified and smooth.
- Assemble Bowls: Divide the quinoa and kale mixture evenly among four bowls. Top with the roasted Brussels sprouts and butternut squash. Drizzle with the honey-Dijon dressing and garnish with sliced avocado if desired. Serve immediately.
Notes
- For a vegan version, substitute honey with maple syrup in the dressing.
- You can swap chicken broth with vegetable broth to keep it vegetarian or vegan.
- Adjust the adobo sauce amount to control the heat level according to your preference.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Adding toasted nuts or seeds on top can add extra crunch and nutrition.
