Quinoa and Veggie Power Bowls
A nutritious and vibrant bowl combining roasted vegetables, fluffy quinoa, and a tangy dressing, perfect 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
Grains
- 1 cup dry quinoa
- 2 cups lower-sodium vegetable or chicken broth
Greens & Toppings
- 2 to 3 handfuls chopped kale
- Sliced optional avocado for topping
- 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 dressing ingredients in a small bowl.
- Assemble bowls with quinoa, roasted vegetables, drizzle with dressing, and top with sliced avocado.
Notes
Feel free to add your favorite toppings like seeds or nuts for extra crunch.