These Quinoa and Veggie Power Bowls truly have it all: plant-based protein, fiber, heart-healthy fats, and a slew of essential micronutrients! The recipe features Brussels sprouts glazed in maple and chipotle, alongside smoky butternut squash, making the most fabulous flavor duo. The combination of sweet, smoky, and spicy flavors adds incredible depth to the bowl.
The foundation of the bowl is protein-rich quinoa cooked in savory broth and mixed with hearty kale (or spinach if you prefer). To tie it all together, I keep the sauce simple with a quick honey-Dijon vinaigrette that requires minimal ingredients but delivers maximum flavor. These power bowls are totally customizable, perfect for prepping in advance, and stay fresh for up to 4 days, making them an ideal choice for both quick weeknight dinners and meal prep lunches!
Also Read : Healthy Apple Cinnamon Muffins
Quinoa Veggie Power Bowl for Pregnant Moms
Course: Grain BowlCuisine: HealthyDifficulty: Medium4
servings20
minutes26
minutes265
kcalIngredients
For the Bowl Base & Veggies
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)
For the 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
Directions
- Prep: Preheat oven to 425°F.
- Roast the Veggies: Arrange the halved 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 the butternut squash with the 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.
- Cook the Quinoa: Meanwhile, combine the 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 the kale, letting the residual heat wilt down the leaves.
- Make the Dressing: Prepare the dressing by combining the olive oil, vinegar, mustard, honey, and salt in a small bowl; stir with a whisk until smooth.
- Assemble: Assemble the bowls by dividing the quinoa and kale mixture evenly into each of the 4 bowls. Divide the roasted vegetables over the top, and drizzle with the dressing. Garnish with sliced avocado and/or toppings of your choice.
Notes
- Grain Substitutions: While quinoa is a complete source of plant-based protein, you can also use brown rice, farro, barley, or whatever your go-to grain is.
- Veggie Substitutions: If you cannot find butternut squash, you can use sweet potato, carrots, broccoli, or cauliflower instead.
- Spice Substitutions: Suitable subs for adobo sauce include harissa paste or gochujang, both of which offer a great chili flavor.
- Storage: 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 getting soggy.