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Quinoa and Veggie Power Bowls

Angelina
Quinoa and veggies power bowls are Ideal for meal-prep or weeknight-dinner. They're is vegan, gluten-free, healthy and so tasty.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4
Calories 517 kcal

Ingredients
  

  • 1 tbsp maple syrup
  • 14-16 oz brussels sprouts trimmed and halved
  • 3 cups peeled and cubed butternut squash from 1 small squash
  • 1 tsp garlic powder
  • 1 cup dry quinoa
  • 1 tsp smoked paprika
  • 2 cups lower-sodium vegetable or chicken broth
  • 1 tsp kosher salt divided
  • 2 tbsp extra-virgin olive oil divided sub avocado oil
  • 2-3 handfuls of chopped kale
  • 1 tbsp adobo sauce from a can of chipotle peppers in adobo sauce
  • sliced avocado for topping optional

For the Honey Dijon Dressing

  • 1 tbsp apple cider vinegar
  • ¼ cup extra-virgin olive oil
  • ¼ tsp kosher salt
  • 2 tsp Dijon mustard
  • 1 tbsp honey sub maple syrup

Instructions
 

  • Preheat oven to 425°F. Arrange brussels sprouts onto a baking-sheet and toss with 1 tbsp oil, adobo-sauce, maple-syrup and 1/2 tsp salt.
  • On another baking-sheet, throw butternut-squash with remaining 1 tbsp oil, smoked paprika, garlic powder, and ½ tsp salt. Put both baking-sheets from the ove, and simmer for 25 minutes, stirring once halfway through or till tender.
  • Combine quinoa and broth in a small saucepan and bring to a boil. Reduce heat to low, cover and cook till quinoa is fluffy and fluid is absorbed for 15 minutes. Uncover, and stir in kale, letting residual heat wilt down the leaves.
  • Prepare dressing by mixing olive oil, mustard, vinegar, honey, and salt in a small-bowl stir with a whisk.
  • Assemble bowls by dividing quinoa and kale mix evenly into each of 4 bowls. Divide roasted veggies on top and drizzle with dressing. Garnish with sliced avocado or toppings of choice.