Quinoa Power Bowls
Quinoa Power Bowls are nutritious, customizable meals packed with protein, fiber, and colorful vegetables that can be tailored to any taste or diet. With endless variations and simple prep, they’re the perfect healthy choice for meal prep, lunch, or dinner any day of the week.
Ingredients
- 14 to 16 ounces of Brussels sprouts trimmed and halved
- 2 tablespoons extra-virgin olive oil divided (avocado oil can be used as a substitute)
- 1 tablespoon adobo sauce from canned chipotle peppers in adobo
- 1 tablespoon maple syrup
- 1 teaspoon kosher salt divided
- 3 cups of peeled and cubed butternut squash from one small squash
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 cup dry quinoa
- 2 cups low-sodium vegetable broth or chicken broth
- 2 to 3 handfuls of chopped kale
- Sliced avocado for topping optional
Honey-Dijon Dressing
- ¼ cup extra-virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey or use maple syrup as an alternative
- 2 teaspoons Dijon mustard
- ¼ teaspoon kosher salt
Instructions
- Preheat the oven to 425°F.
- Spread the Brussels sprouts on one baking sheet and toss them with 1 tablespoon of oil, the adobo sauce, maple syrup, and ½ teaspoon of salt. On a separate baking sheet, toss the butternut squash with the remaining 1 tablespoon of oil, smoked paprika, garlic powder, and the other ½ teaspoon of salt. Place both trays in the oven and roast for about 25 minutes, stirring once halfway through, until the vegetables are tender and caramelized.
- While the vegetables roast, combine the quinoa and broth in a small saucepan and bring to a boil. Lower the heat, cover, and let it simmer until all the liquid is absorbed and the quinoa is fluffy—this should take around 15 minutes. Remove from heat, uncover, and stir in the chopped kale, allowing the steam to wilt the greens.
- In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey (or maple syrup), and salt to make the honey-Dijon dressing.
- To assemble the bowls, divide the quinoa and wilted kale mixture evenly among four serving bowls. Top each with a portion of the roasted Brussels sprouts and butternut squash, then drizzle with the dressing. Add sliced avocado or any additional toppings you like, and serve.