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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. Quinoa and roasted veggies in a bowl

Quinoa and Veggie Power Bowls

These bowls truly have it all: protein, fiber, heart-healthy fats, and a slew of micronutrients. And you can totally customize the ingredients to include any produce or grain you have on hand.

The recipes features maple chipotle brussels sprouts and smoky butternut squash, which make the most fabulous duo. It's the combination of smoky, sweetness, and spice that add layers of flavor. However you can also use sweet potato, broccoli, cauliflower, or carrots.

As far as the sauce, I keep it simple with a honey-Dijon vinaigrette. It's actually a staple sauce over here that requires minimal ingredients and is super versatile. However in lieu of the sauce, you can add a dollop of hummus or your favorite bottled dressing instead. Ingredients in bowls

Ingredients and Substitutions

These bowls encourage the use of whatever you have on hand, however here's the general matrix:

Quinoa: A complete source of plant-based protein, quinoa forms the foundation of these bowls. You can also brown rice, farro, barley, or whatever your go-to grain is.
Veggies: The recipe calls for Brussels sprouts, which you can sub for broccoli or cauliflower, and butternut squash. If you're unable to find butternut squash, you can use sweet potato instead.
Spices/Seasonings: Smoked paprika, adobe sauce, and maple syrup create the coveted sweet and spicy flavor profile. Suitable subs for adobo sauce include harissa paste or gochujang, both of which offer red chili goodness.
Kale: This sturdy green gets mixed right into the quinoa to bulk up the base of these bowls. If you're not a fan of kale, feel free to use fresh spinach instead.
Avocado: You can't beat the one-two punch of heart-healthy fats and fiber!
Honey-Dijon Dressing: A mix of EVOO, honey (or maple syrup), apple cider vinegar, and Dijon mustard create this simple, supremely delicious dressing.

Quinoa and veggies in a bowl with dressing

How to Make Quinoa Power Bowls:

These bowls are perfect for prepping in advance, and stay good up to 3 or 4 days. Here's how to make them:

Step 1: Roast the Brussels Sprouts and Butternut Squash

Toss the Brussels with olive oil, adobo sauce, maple syrup, and salt, and spread evenly on a baking sheet. On a separate baking sheet, toss butternut squash with olive oil, smoked paprika, garlic powder, and salt. Arrange in a single layer, and bake for 25 minutes, tossing once halfway through.

Step 2: Cook Quinoa in Vegetable Broth

While the veggies, prepare the quinoa and kale mixture. To start, combine quinoa and vegetable broth in a small saucepan and bring to a low boil. Next, reduce the heat to low, cover and cook until the cook is fluffy and liquid is absorbed. Remove the lid and stir in kale, which will quickly wilt from the residual heat.

Step 3: Prepare the Honey-Dijon Dressing

In a small bowl, combine the olive oil, Dijon mustard, honey (or maple syrup), apple cider vinegar, and salt. Stir with a whisk until smooth.

Step 5: Assemble the Bowls

Start by dividing the quinoa and kale mixture evenly into each of 4 bowls. Next, divide the roasted veggies evenly overtop, and finish with a drizzle of dressing. Lastly, add your garnishes of choice, and dig in! Roasted brussels sprouts and butternut squash on sheet pans
Cooked quinoa in a pan with kale

Quinoa Bowl Toppings

I'm ALL about garnishes, and basically live by "the sky is the limit" mantra. Here are some of my favorite toppings for these Quinoa Power Bowls:

Slices of ripe avocado.
Chopped nuts or seeds, such as cashews, pine nuts, or sunflower seeds.
Spices such as sumac, crushed red pepper flakes, or za'atar.
A dollop of hummus, sprinkle of feta or goat cheese, or nutritional yeast.
A drizzle of tahini or your favorite bottled dressing or sauce.

How Long do Quinoa Bowls Last?

These bowls last up to 3 or 4 days refrigerated (even with the dressing added!). The vegetables, grains, and greens are sturdy enough to be chilled and reheated without going sad and soggy.

So, feel free to make a double batch and enjoy on repeat for meal prep lunches! Roasted veggies in a bowl with sliced avocado If you give this recipe a try, be sure to snap a pic and tag #dishingouthealth on Instagram so I can see your creations. Also, follow along on Facebook and Pinterest for the latest recipe updates!

More Vegetarian Meal Prep Recipes:

Vegan Chipotle Bowls

Cauliflower Shawarma Bowls

Veggie Burrito Bowls with Jalapeño Ranch

Quinoa and roasted veggies in a bowl

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Roasting pans
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Small saucepan
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Small mixing bowl

▢ 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

Preheat oven to 425°F.
Arrange Brussels sprouts on a baking sheet and toss with 1 Tbsp. oil, adobo sauce, maple syrup, and 1/2 tsp. salt. On a separate baking sheet, toss butternut squash with remaining 1 Tbsp. oil, smoked paprika, garlic powder, and 1/2 tsp. salt. Place both baking sheets in the oven, and roast for ~25 minutes, stirring once halfway through, until tender.
Meanwhile, combine quinoa and broth in a small saucepan and bring to a boil. Reduce heat to low, cover, and cook until quinoa is fluffy and liquid is absorbed, about 15 minutes. Uncover, and stir in kale, letting residual heat wilt down the leaves.
Prepare dressing by combining olive oil, vinegar, mustard, honey, and salt in a small bowl; stir with a whisk.
Assemble bowls by dividing quinoa and kale mixture evenly into each of 4 bowls. Divide roasted vegetables over top, and drizzle with dressing. Garnish with sliced avocado and/or toppings of choice.