Description
Quinoa and Veggie Power Bowls are a deliciously nutritious option perfect for lunch or dinner. Packed with vibrant flavors and wholesome ingredients, this recipe features roasted Brussels sprouts and smoky butternut squash layered over fluffy quinoa. Not only are these bowls vegan and gluten-free, but they also provide a colorful way to enjoy a healthy meal that’s quick to prepare and easy to customize. Ideal for meal prep, these bowls can be tailored with your favorite vegetables or toppings for added variety.
Ingredients
Scale
- 14 to 16 oz Brussels sprouts
- 3 cups butternut squash, peeled and cubed
- 1 cup dry quinoa
- 2 to 3 handfuls chopped kale
- Extra-virgin olive oil
- Maple syrup
- Adobo sauce (from chipotle peppers)
- Vegetable or chicken broth
Instructions
- Preheat oven to 425°F (220°C).
- On a baking sheet, toss halved Brussels sprouts with olive oil, adobo sauce, maple syrup, and salt. On another baking sheet, toss cubed butternut squash with olive oil, smoked paprika, garlic powder, and salt.
- Roast both trays in the oven for about 25 minutes until tender.
- In a saucepan, combine quinoa with broth; bring to a boil, then cover and reduce heat. Cook until fluffy (around 15 minutes). Stir in chopped kale until wilted.
- Assemble bowls by dividing quinoa-kale mixture among four bowls. Top with roasted vegetables and drizzle with dressing.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl (approximately 450g)
- Calories: 400
- Sugar: 8g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg