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Quinoa Power Bowls with Maple Chipotle Brussels and Smoky Butternut Squash Recipe

Quinoa Power Bowls with Maple Chipotle Brussels and Smoky Butternut Squash

These hearty quinoa power bowls are packed with flavor and nutrition, featuring roasted Brussels sprouts and butternut squash.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 14 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 butternut squash peeled and cubed
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 cup dry quinoa
  • 2 cups lower-sodium vegetable or chicken broth
  • 2 handfuls chopped kale 2 to 3 handfuls
optional toppings
  • Sliced avocado for topping
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

Equipment

  • Baking Sheet
  • Saucepan
  • Whisk

Method
 

  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 ~25 minutes, stirring once halfway through, until tender.
  5. 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.
  6. Uncover, and stir in kale, letting residual heat wilt down the leaves.
  7. Prepare dressing by combining olive oil, vinegar, mustard, honey, and salt in a small bowl; stir with a whisk.
  8. Assemble bowls by dividing quinoa and kale mixture evenly into each of 4 bowls. Divide roasted vegetables over top, and drizzle with dressing.
  9. Garnish with sliced avocado and/or toppings of choice.

Notes

These bowls are versatile and can be customized with your favorite toppings. Try adding nuts or seeds for extra crunch.