Description
Quinoa and Veggie Power Bowls are a colorful, nutritious meal that effortlessly combines protein-packed quinoa with an array of vibrant vegetables. This delightful dish is perfect for meal prep or a quick weeknight dinner, offering a satisfying blend of smoky and sweet flavors from roasted Brussels sprouts and butternut squash. Drizzled with a tangy dressing, these bowls are not only vegan and gluten-free but also customizable to suit your taste. With just 45 minutes of prep and cooking time, you can enjoy a wholesome meal that keeps you energized throughout the day.
Ingredients
Scale
- 14–16 oz Brussels sprouts
- 3 cups butternut squash
- 1 cup dry quinoa
- 2 cups vegetable broth
- Extra-virgin olive oil
- Maple syrup
- Adobo sauce
Instructions
- Preheat your oven to 425°F.
- Toss Brussels sprouts with olive oil, adobo sauce, maple syrup, and salt on one baking sheet. On another sheet, mix butternut squash with olive oil, smoked paprika, garlic powder, and salt. Roast both for about 25 minutes.
- Cook quinoa in vegetable broth until fluffy (about 15 minutes). Stir in chopped kale to wilt.
- Prepare the dressing by whisking together olive oil, apple cider vinegar, Dijon mustard, honey (or maple syrup), and salt.
- Assemble bowls by dividing the quinoa-kale mixture topped with roasted vegetables and drizzled with dressing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl (approx. 350g)
- Calories: 408
- Sugar: 10g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 11g
- Protein: 12g
- Cholesterol: 0mg