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Quinoa and Veggie Power Bowls

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Calories 450
A nutritious and vibrant bowl combining roasted vegetables, fluffy quinoa, and a tangy dressing for a wholesome meal.

Ingredients

Vegetables

  • 14 to 16 oz Brussels sprouts, trimmed and halved
  • 2 Tbsp extra-virgin olive oil, divided (sub 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 chopped kale
  • 1/4 cup extra-virgin olive oil
  • 1 Tbsp apple cider vinegar
  • 1 Tbsp honey (sub maple syrup)
  • 2 tsp Dijon mustard
  • 1/4 tsp kosher salt

Instructions 

  • Preheat oven to 425°F (220°C).
  • Toss Brussels sprouts with 1 Tbsp. oil, adobo sauce, maple syrup, and 1/2 tsp. salt; roast for 25 minutes.
  • Cook quinoa in broth until fluffy, then stir in kale to wilt.
  • Mix olive oil, vinegar, mustard, honey, and salt to make dressing.
  • Assemble bowls with quinoa, roasted vegetables, drizzle with dressing, and garnish with sliced avocado.

Notes

You can add sliced avocado or your favorite toppings for extra flavor.
Calories: 450kcal
Cost: $15
Course: Main Course
Cuisine: Healthy
Keyword: Quinoa, Vegetables