Go Back
–+ servings
Quinoa Power Bowls with Maple Chipotle Brussels and Smoky Butternut Squash

Quinoa Power Bowls with Maple Chipotle Brussels Bliss

Try these Quinoa Power Bowls with Maple Chipotle Brussels and Smoky Butternut Squash for a nutritious, gluten-free, and vegan meal prep option.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Lunch
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roasted Vegetables
  • 1 pound Brussels Sprouts Can substitute with green beans.
  • 1 pound Butternut Squash Sweet potatoes or carrots are great substitutes.
  • 2 tablespoons Extra-Virgin Olive Oil Avocado oil is a suitable alternative.
  • 2 tablespoons Adobo Sauce Chipotle powder can be used for similar flavor.
  • 2 tablespoons Maple Syrup Non-vegan option: honey or agave syrup.
  • 1/2 teaspoon Kosher Salt Measure correctly to avoid oversalting.
  • 1 teaspoon Smoked Paprika Regular paprika can work in a pinch.
  • 1 teaspoon Garlic Powder 1-2 cloves of fresh garlic can be used.
For the Quinoa Base
  • 1 cup Dry Quinoa
  • 2 cups Vegetable or Chicken Broth Water can be substituted.
For the Toppings
  • 2 cups Kale Spinach or Swiss chard can be used.
  • 1 whole Avocado Optional creamy topping.

Equipment

  • Oven
  • Baking sheets
  • Parchment Paper
  • large bowl
  • Medium Saucepan
  • Small Bowl

Method
 

Preparation Instructions
  1. Preheat your oven to 425°F (220°C) and line baking sheets with parchment paper.
  2. Toss the Brussels sprouts with olive oil, adobo sauce, maple syrup, and kosher salt, then spread on a baking sheet.
  3. Combine butternut squash with olive oil, smoked paprika, garlic powder, and kosher salt, toss well, and place on another baking sheet.
  4. Roast both baking sheets in the oven for about 25 minutes, stirring halfway.
  5. Rinse dry quinoa then bring to a boil with broth, reduce heat, cover, and simmer for about 15 minutes.
  6. Stir in chopped kale into the cooked quinoa to wilt it.
  7. Make dressing combining olive oil, vinegar, mustard, honey, and salt.
  8. Assemble by dividing quinoa and kale among bowls, topping with roasted vegetables and dressing.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 60gProtein: 12gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 300mgPotassium: 800mgFiber: 10gSugar: 7gVitamin A: 2000IUVitamin C: 50mgCalcium: 80mgIron: 2mg

Notes

Rinsing quinoa is important to remove bitterness. Adjust seasoning as needed when cooking vegetables.

Tried this recipe?

Let us know how it was!