As I hurriedly wrapped up my work in the kitchen one evening, the tantalizing aroma of roasted Brussels sprouts wafted through the air, whispering promises of comfort and satisfaction. That’s when I knew it was time to indulge in a hearty Vegan Quinoa Power Bowl with Maple Chipotle Brussels and Smoky Butternut Squash. This vibrant dish transforms humble ingredients into a masterpiece that not only delights the senses but also nourishes the body. With quick prep time and the freedom to customize with your favorite seasonal veggies and grains, these bowls easily fit into any busy weeknight routine. Plus, they’re perfect for meal prep, ensuring that a nutrition-packed dinner is always at your fingertips. Curious about how to bring this deliciousness to life? Let’s dig in!
Why Choose Quinoa Power Bowls?
Nutrient-Packed Wonder: These bowls are a great source of protein and fiber, ensuring a satisfying meal that fuels your day.
Easy Customization: Mix and match your favorite seasonal vegetables or grains, making it adaptable to your taste and what’s fresh.
Quick & Simple Prep: With just a few steps, you can have a delicious dinner ready in about 30 minutes, perfect for busy weeknights.
Meal Prep Friendly: Prepare in advance and enjoy leftovers throughout the week. They stay fresh for up to 3-4 days! Consider pairing with Chewy Maple Cinnamon for a sweet treat.
Crowd-Pleasing Flavor: The combination of sweet, smoky, and savory flavors will impress everyone, from family members to dinner guests!
Visual Appeal: Vibrant colors and textures make these bowls a feast for the eyes, turning your dinner table into a work of art.
Quinoa Power Bowls Ingredients
For the Roasted Vegetables
- Brussels Sprouts – Adds crunchy texture and earthy flavor; can substitute with broccoli or cauliflower.
- Butternut Squash – Creamy texture and natural sweetness; can substitute with sweet potato or carrots.
- Extra-Virgin Olive Oil – Provides healthy fats; can use avocado oil as a substitute.
- Adobo Sauce – Infuses spicy, smoky flavor; derived from chipotle peppers.
- Maple Syrup – Adds sweetness to balance the spice; honey is a suitable alternative.
- Smoked Paprika – Introduces a smoky depth of flavor; regular paprika can be used in a pinch.
- Garlic Powder – Adds savory depth; fresh garlic can be substituted.
- Kosher Salt – Enhances overall flavor; adjust to taste.
For the Quinoa Base
- Quinoa – Base of the bowls; provides protein and fiber; can replace with farro or brown rice.
- Lower-Sodium Vegetable Broth – Cooks the quinoa, adding flavor; chicken broth can be used for non-vegans.
- Kale – Offers nutrients and wilted texture; can swap for spinach or chard.
For the Serving
- Sliced Avocado (optional) – Adds creaminess; can skip or use nuts for crunch.
- Honey-Dijon Dressing – Simple blend of olive oil, apple cider vinegar, honey (or maple syrup), Dijon mustard, and salt for a tangy flavor.
Feel free to be creative and adapt the ingredients in your Quinoa Power Bowls with Maple Chipotle Brussels to suit your taste!
Step‑by‑Step Instructions for Quinoa Power Bowls with Maple Chipotle Brussels
Step 1: Preheat the Oven
Begin by preheating your oven to 425°F (220°C). This high temperature is essential for roasting the vegetables to crispy perfection. As the oven heats, gather your ingredients so everything is ready for action. A prepared workspace will make the cooking process smoother and more enjoyable.
Step 2: Prepare the Brussels Sprouts
On a baking sheet, toss the Brussels sprouts with 1 tablespoon of extra-virgin olive oil, adobo sauce, maple syrup, and half a teaspoon of kosher salt. Mix until the sprouts are well-coated and glossy. Spread them out in a single layer to ensure even roasting, and then set this tray aside while you move on to the butternut squash.
Step 3: Season the Butternut Squash
On a separate baking sheet, combine the diced butternut squash with the remaining tablespoon of olive oil, smoked paprika, garlic powder, and another half teaspoon of salt. Toss well to coat all pieces with the seasoning. Once ready, arrange the squash in a single layer as well, ensuring they have space to roast evenly alongside the Brussels sprouts.
Step 4: Roast the Vegetables
Place both baking sheets in the preheated oven and roast the vegetables for approximately 25 minutes. Halfway through the cooking time, give the Brussels sprouts and butternut squash a gentle toss to enhance browning. You’ll know they are done when they are tender and slightly caramelized, creating a wonderful smoky and sweet aroma.
Step 5: Cook the Quinoa
While the veggies roast, prepare the quinoa. In a small saucepan, combine 1 cup of quinoa with 2 cups of lower-sodium vegetable broth. Bring this mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes, or until all the liquid is absorbed and the quinoa is fluffy. Stir in the chopped kale until it wilts down nicely.
Step 6: Whisk the Dressing
In a small bowl, whisk together the ingredients for the honey-Dijon dressing until smooth. Combine olive oil, apple cider vinegar, honey (or maple syrup), Dijon mustard, and a pinch of salt. This dressing will add a delightful tang to your Quinoa Power Bowls, enhancing all the flavors of the roasted veggies.
Step 7: Assemble the Bowls
To create your Quinoa Power Bowls, start by dividing the fluffy quinoa and kale mixture among four bowls. Top each portion generously with the roasted Brussels sprouts and butternut squash. Drizzle the honey-Dijon dressing over the top for added flavor, and finish with optional sliced avocado or any additional toppings you enjoy, like nuts or seeds.
What to Serve with Quinoa Power Bowls with Maple Chipotle Brussels
Brighten up your meal by pairing these bowls with complementary sides that enhance their vibrant flavors and textures.
- Creamy Avocado Toast: The smooth, rich avocado adds a delightful creaminess, balancing the smoky notes of the bowls perfectly.
- Crispy Roasted Sweet Potatoes: Their natural sweetness and fluffy texture create a lovely contrast to the hearty quinoa and spiced Brussels sprouts.
- Refreshing Cucumber Salad: A light salad with crunchy cucumbers and tangy vinaigrette can provide a refreshing bite, cutting through the richness of the dish.
- Tangy Coleslaw: The crunch of shredded cabbage mixed with a zesty dressing brings a bright, crunchy element that complements the soft textures of the bowls.
- Lemon Garlic Hummus: Serve this alongside some vegetable sticks or pita for a protein-packed snack that plays well with the flavors of the quinoa bowls.
- Sparkling Water with Lime: This bubbly drink adds a touch of refreshing zest, cleansing the palate between bites of your delicious quinoa power bowl.
- Decadent Dark Chocolate Dessert: A small square of dark chocolate provides a sweet ending, with its rich flavor enhancing the smoky and sweet components of the meal.
- Chilled Herbal Iced Tea: The cooling effect of herbal tea will soothe and invigorate after a hearty bite, creating a soothing and balanced dining experience.
- Wild Rice Pilaf: The nutty flavor of wild rice brings another texture to the table, enhancing the wholesome vibe of your meal.
- Grilled Asparagus: Tender, slightly charred asparagus offers a beautiful presentation and a light, earthy flavor that complements the roasted veggies.
Make Ahead Options
These Vegan Quinoa Power Bowls with Maple Chipotle Brussels are ideal for meal prep! You can roast the Brussels sprouts and butternut squash up to 3 days in advance, allowing them to cool completely before storing them in an airtight container in the fridge. The quinoa can also be prepared ahead of time, lasting in the refrigerator for up to 4 days. To keep the flavors fresh, store the honey-Dijon dressing separately until you’re ready to serve. When it’s time to enjoy your delicious bowl, simply reheat the quinoa and veggies in the microwave or on the stove, assemble in bowls, drizzle with dressing, and savor your nutritious meal with minimal fuss.
Expert Tips for Quinoa Power Bowls
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Vegetable Coating: Make sure to coat the vegetables well in oil and seasoning to prevent them from drying out while roasting.
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Cooking Quinoa: The quinoa is perfectly fluffy when the liquid is fully absorbed—avoid overcooking for the best texture in your Quinoa Power Bowls.
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Meal Prep Magic: These bowls store well! Refrigerate leftovers in airtight containers for up to 3-4 days, making them great for meal prep.
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Double the Recipe: If you’re feeding a crowd or want leftovers, consider doubling the recipe for your Quinoa Power Bowls with Maple Chipotle Brussels.
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Experiment with Veggies: Feel free to use seasonal veggies you have on hand—swap out Brussels sprouts and butternut squash for whatever sounds appealing!
Storage Tips for Quinoa Power Bowls with Maple Chipotle Brussels
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Room Temperature: It’s best to enjoy your Quinoa Power Bowls while fresh, but if you have leftovers, let them cool down before refrigerating. They should not sit out for more than 2 hours.
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Fridge: Store any leftover bowls in an airtight container for up to 3-4 days. Keep the dressing separate until you’re ready to eat to maintain the freshness of the ingredients.
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Freezer: You can freeze the quinoa and roasted vegetables if you want to enjoy them later. Pack in freezer-safe containers or bags, ensuring all air is removed. They’ll keep well for up to 2 months.
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Reheating: To reheat, simply defrost in the fridge overnight and then warm the bowls in the microwave or on the stovetop until heated through. Drizzle the dressing just before serving for added flavor.
Quinoa Power Bowls with Maple Chipotle Brussels Variations
Feel free to get creative and adapt this recipe to suit your tastes with these delightful twists!
- Seasonal Veggies: Swap in whatever vegetables are fresh, like carrots, sweet potatoes, or zucchini for different flavor profiles.
- Nutty Grain Base: Replace quinoa with farro, barley, or brown rice to give your bowls a hearty texture and added nutrients.
- Protein Boost: Add grilled tofu, chickpeas, or black beans for an extra boost of protein that keeps you feeling full longer.
- Spice Level: Amp up the heat by adding diced jalapeños or a sprinkle of red pepper flakes to the roasted veggies for a spicy kick.
- Crunch Factor: Toss in some chopped nuts or seeds, like almonds or sunflower seeds, before serving to add a satisfying crunch and richness.
- Flavor Infusions: Try drizzling tahini or a spicy sriracha sauce over the top to introduce a new, bold flavor that will elevate your meal.
- Creamy Addition: Use a dollop of vegan sour cream or greek yogurt on top for an added layer of creaminess that perfectly complements the roasted vegetables.
Let your imagination run wild with these variations! For a sweet treat to accompany your power bowls, consider whipping up some Pumpkin Muffins Maple or nibble on some Raspberry Swirl Shortbread. Enjoy!
Quinoa Power Bowls with Maple Chipotle Brussels Recipe FAQs
How do I choose ripe Brussels sprouts?
Absolutely! When selecting Brussels sprouts, look for firm, tightly closed heads without dark spots or yellowing leaves. Smaller sprouts tend to be sweeter and less bitter. If you see dark spots all over, it’s a sign they are past their prime.
How should I store leftover quinoa power bowls?
Very simply! Allow your bowls to cool before transferring them to an airtight container. They will keep well in the refrigerator for up to 3-4 days. For best results, I recommend storing the dressing separately to maintain the fresh taste until you’re ready to enjoy them.
Can I freeze leftover roasted vegetables and quinoa?
Absolutely! You can freeze your leftovers! After cooling, pack the quinoa and roasted vegetables into freezer-safe containers or bags, ensuring all air is removed. They’ll stay fresh for up to 2 months. To reheat, simply defrost them overnight in the refrigerator and warm them up when you’re ready for a delicious meal.
What if my quinoa turns out mushy? How can I avoid this?
Very common, but it’s easy to fix! To prevent mushy quinoa, make sure to measure your liquid precisely; you’ll need a 2:1 liquid-to-quinoa ratio. Let it simmer on low heat, and avoid lifting the lid to check until it’s done. Once cooked, fluff it gently with a fork instead of stirring vigorously.
Is this recipe suitable for people with allergies?
Absolutely! This recipe is vegan and gluten-free, making it suitable for many dietary restrictions. However, always double-check ingredient labels, especially for broth and dressings, to ensure no allergens are present. If you’re cooking for pets, remember that certain ingredients like onions in broths can be harmful to them, so stick to pet-safe options when preparing their meals!
Quinoa Power Bowls with Maple Chipotle Brussels Bliss
Ingredients
Equipment
Method
- Preheat your oven to 425°F (220°C). Gather your ingredients.
- On a baking sheet, toss Brussels sprouts with 1 tablespoon of olive oil, adobo sauce, maple syrup, and half a teaspoon of salt. Spread in a single layer.
- On a separate baking sheet, combine butternut squash with the remaining olive oil, smoked paprika, garlic powder, and another half teaspoon of salt. Arrange in a single layer.
- Roast vegetables for approximately 25 minutes, tossing halfway through until tender and caramelized.
- In a saucepan, combine quinoa with vegetable broth. Boil over medium-high heat, then reduce and simmer for about 15 minutes until liquid is absorbed and quinoa is fluffy. Stir in kale until wilted.
- Whisk together honey-Dijon dressing ingredients until smooth.
- Assemble bowls with quinoa and kale at the base, topped with roasted Brussels sprouts and butternut squash. Drizzle with dressing and add avocado if desired.
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