Description
Quinoa Power Bowls with Maple Chipotle Brussels and Smoky Butternut Squash are perfect for meal prep or weeknight dinner. Vegan, gluten free, and equal parts nutritious and delicious.
Ingredients
- 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 of chopped kale
- Sliced avocado for topping (optional)
- Honey-Dijon Dressing:
- 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
1. Preheat oven to 425°F.
2. Arrange Brussels sprouts on a baking sheet and toss with 1 Tbsp. oil, adobo sauce, maple syrup, and 1/2 tsp. salt.
3. On a separate baking sheet, toss butternut squash with remaining 1 Tbsp. oil, smoked paprika, garlic powder, and 1/2 tsp. salt.
4. Place both baking sheets in the oven, and roast for about 25 minutes, stirring once halfway through, until tender.
5. Meanwhile, combine quinoa and broth in a small saucepan and bring to a boil.
6. Reduce heat to low, cover, and cook until quinoa is fluffy and liquid is absorbed, about 15 minutes.
7. Uncover, and stir in kale, letting residual heat wilt down the leaves.
8. Prepare dressing by combining olive oil, vinegar, mustard, honey, and salt in a small bowl; stir with a whisk.
9. Assemble bowls by dividing quinoa and kale mixture evenly into each of 4 bowls.
10. Divide roasted vegetables over top, and drizzle with dressing.
11. Garnish with sliced avocado and/or toppings of choice.
Notes
For a fully vegan version, use maple syrup instead of honey in the dressing.
You can roast the vegetables up to 3 days ahead for easy meal prep.
Top with seeds or nuts for extra crunch and nutrients.
Nutrition
- Serving Size: 1 bowl
- Calories: 517
- Sugar: 14g
- Sodium: 970mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 67g
- Fiber: 14g
- Protein: 14g
- Cholesterol: 0mg