Quinoa Power Bowls with Maple Chipotle Brussels and Smoky Butternut Squash are perfect for meal prep or weeknight dinner. Vegan, gluten free, and equal parts nutritious and delicious.
These dishes genuinely have everything: protein, fiber, heart-solid fats, and a large number of micronutrients. Also, you can absolutely redo the fixings to incorporate any produce or grain you have on hand.The plans highlights maple chipotle brussels sprouts and smoky butternut squash, which make the most awesome couple. It’s the blend of smoky, pleasantness, and zest that add layers of flavor. Anyway you can likewise utilize yam, broccoli, cauliflower, or carrots.
To the extent the sauce, I keep it basic with a nectar Dijon vinaigrette. It’s really a staple sauce here that requires insignificant fixings and is too flexible. Anyway in lieu of the sauce, you can add a touch of hummus or your #1 packaged dressing all things being equal.
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 going sad and soggy.So, feel free to make a double batch and enjoy on repeat for meal prep lunches!
Equipment
- Roasting pans
- Small saucepan
- Small mixing bowl
Ingredients
- 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)
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
Instructions
- Preheat oven to 425°F.
- Arrange 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 butternut squash with 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.
- 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. Uncover, and stir in kale, letting residual heat wilt down the leaves.
- Prepare dressing by combining olive oil, vinegar, mustard, honey, and salt in a small bowl; stir with a whisk.
- Assemble bowls by dividing quinoa and kale mixture evenly into each of 4 bowls. Divide roasted vegetables over top, and drizzle with dressing. Garnish with sliced avocado and/or toppings of choice.
