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Quinoa Power Bowls with Maple Chipotle Brussels

Quinoa Power Bowls with Maple Chipotle Brussels Bliss

Experience the deliciousness of Quinoa Power Bowls with Maple Chipotle Brussels, packed with flavor and nutrients for a satisfying meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Lunch
Cuisine: Vegan
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roasted Vegetables
  • 1 pound Brussels Sprouts Can substitute with broccoli or cauliflower.
  • 1 pound Butternut Squash Can substitute with sweet potato or carrots.
  • 2 tablespoons Extra-Virgin Olive Oil Can use avocado oil as a substitute.
  • 2 tablespoons Adobo Sauce Derived from chipotle peppers.
  • 2 tablespoons Maple Syrup Honey is a suitable alternative.
  • 1 teaspoon Smoked Paprika Regular paprika can be used in a pinch.
  • 1 teaspoon Garlic Powder Fresh garlic can be substituted.
  • 1 teaspoon Kosher Salt Adjust to taste.
For the Quinoa Base
  • 1 cup Quinoa Can replace with farro or brown rice.
  • 2 cups Lower-Sodium Vegetable Broth Chicken broth can be used for non-vegans.
  • 2 cups Kale Can swap for spinach or chard.
For the Serving
  • 1 medium Sliced Avocado (optional) Can skip or use nuts for crunch.
  • 1 batch Honey-Dijon Dressing Simple blend of olive oil, apple cider vinegar, honey (or maple syrup), Dijon mustard, and salt.

Equipment

  • Oven
  • Baking sheet
  • small saucepan
  • Mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C). Gather your ingredients.
  2. 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.
  3. 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.
  4. Roast vegetables for approximately 25 minutes, tossing halfway through until tender and caramelized.
  5. 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.
  6. Whisk together honey-Dijon dressing ingredients until smooth.
  7. 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.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 60gProtein: 12gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gSodium: 400mgPotassium: 800mgFiber: 10gSugar: 8gVitamin A: 3000IUVitamin C: 50mgCalcium: 80mgIron: 3mg

Notes

Feel free to customize with seasonal vegetables and grains to suit your taste! These bowls are great for meal prep and can be stored in the fridge for up to 3-4 days.

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