I love this Quinoa Power Bowls recipe because it brings amazing flavors together. The nutty quinoa blends with crispy maple-chipotle Brussels sprouts and perfectly smoky butternut squash, creating a balanced explosion of sweet, spicy, and savory goodness. It’s my go-to dish that feels both hearty and healthy for me.
I love making these Quinoa And Veggie Power Bowls that are as nutritious as they are tasty. I start with 1 cup quinoa, rinsed, cooked in 2 cups veggie broth so its full of protein.
Next I roast 1 lb Brussels sprouts, trimmed and halved, with 2 tbsp olive oil to bring out their flavor. I dice 1 medium butternut squash (about 3 cups) and use another 2 tbsp olive oil on it.
I add 2 tbsp maple syrup along with 1 chipotle pepper in adobo sauce, minced, 1 tsp smoked paprika and 1/2 tsp garlic powder to give a smoky tang. Salt and pepper add the final touch.
This dish is vegan, gluten free and fills you with essential vitamins that real healthy bowls offer. I often prepare this as a meal prep option for a quick weeknight dinner when I want a tasty, nutritious meal.
Why I Like this Recipe
I really love this recipe because its super easy to making yet packs such bold flavors. The mix of quinoa, Brussels sprouts and butternut squash not only makes it really healthy but the maple chipotle kick gives it an amazing, unexpected twist that I cant get enough of. I also like that its vegan and gluten free which fits perfectly with my eating habits without sacrificing any of the yumminess. Plus, this recipe is great for meal prep so I can quickly whip up a tasty bowl any day even when im super busy.
Ingredients
- Quinoa: A high-protein, fiber-rich grain providing essential carbs and goodness.
- Brussels sprouts: Tiny, nutrient-loaded veggies that add crunch, vitamins, and mellow bitterness.
- Butternut squash: Naturally sweet, vitamin-rich squash lending smooth texture to every bite.
- Chipotle pepper: Adds a smoky, spicy kick that wakes up your palate instantly.
- Veggie broth: A savory liquid base enhancing flavors while keeping everything moist and tasty.
Ingredient Quantities
- 1 cup quinoa, rinsed
- 2 cups veggie broth (you can use water if you dont have broth)
- 1 lb Brussels sprouts, trimmed and halved
- 1 medium butternut squash, peeled and diced (about 3 cups)
- 2 tbsp olive oil (for the Brussels sprouts)
- 2 tbsp olive oil (for the squash)
- 2 tbsp maple syrup
- 1 chipotle pepper in adobo sauce, minced (or 1 tsp chipotle powder if you prefer milder heat)
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- Salt and pepper to taste
How to Make this
1. Preheat your oven to 425°F so it’s ready for roasting the veggies.
2. In a bowl, toss the halved Brussels sprouts with 2 tbsp olive oil, salt, and pepper then spread them out on a baking sheet.
3. In another bowl, mix the diced butternut squash with 2 tbsp olive oil, 2 tbsp maple syrup, the minced chipotle pepper (or chipotle powder if you like milder heat), 1 tsp smoked paprika, 1/2 tsp garlic powder, salt, and pepper until evenly coated.
4. Spread the butternut squash on another baking sheet or a different part of the same sheet if there’s room.
5. Pop both trays in the oven and roast for about 20-25 minutes, stirring once so the veggies cook evenly.
6. While the veggies are roasting, rinse the 1 cup of quinoa in water and add it to a medium saucepan with 2 cups of veggie broth.
7. Bring the quinoa and broth to a boil then lower the heat and let it simmer covered for about 15 minutes, until all the broth is absorbed.
8. Once done, fluff the quinoa with a fork and check the seasoning, adding a little extra salt and pepper if needed.
9. When the veggies are done, pull them out of the oven and let them cool for a couple minutes.
10. Assemble your power bowls by placing a generous helping of quinoa in each bowl and topping with the roasted Brussels sprouts and butternut squash. Enjoy your nutritious and delish meal!
Equipment Needed
1. Oven (preheated to 425°F)
2. Two baking sheets (or one large tray that can fit both veggies)
3. Mixing bowls (at least two, one for the Brussels sprouts and another for the butternut squash)
4. Medium saucepan with lid (for cooking the quinoa with veggie broth)
5. Knife and cutting board (for trimming, halving, peeling, and dicing the veggies)
6. Measuring cups (for the quinoa and veggie broth)
7. Measuring spoons (for the olive oil, maple syrup, and spices)
8. Fork (to fluff the quinoa once its done)
9. Spatula or tongs (to stir and transfer the roasted veggies)
10. Serving bowls (for assembling and serving the final power bowls)
FAQ
Quinoa And Veggie Power Bowls Recipe Substitutions and Variations
- If you dont have veggie broth, use chicken broth or plain water with a pinch of salt for extra flavour
- Instead of Brussels sprouts, try using broccoli florets or even green beans for that crunch
- If butternut squash isn’t available, diced sweet potatoes work really well as a substitute
- Don’t have maple syrup? Honey or agave nectar can be used in its place for a similar sweetness
- If you can’t find chipotle pepper in adobo sauce, a pinch of cayenne with a little extra smoked paprika can bring in that smoky heat
Pro Tips
1. Toast your quinoa for a few minutes in a dry pan before cooking it with the broth if you want to bring out its nuttier flavor. This simple hack really amp up the overall taste of the dish.
2. Make sure your veggies are all pretty much the same size so they cook evenly. I learned the hard way that over-sized chunks tend to be undercooked while the little bits get too crispy.
3. If you have any, lay out some parchment paper on your baking trays. It not only helps keep the veggies from sticking but also makes clean up way easier after you finish cooking.
4. Let the Brussels sprouts and squash rest a few minutes after you take them out of the oven. This cooling period helps the flavors settle and the textures firm up a bit before you add them on top of your quinoa.
Quinoa And Veggie Power Bowls Recipe
My favorite Quinoa And Veggie Power Bowls Recipe
Equipment Needed:
1. Oven (preheated to 425°F)
2. Two baking sheets (or one large tray that can fit both veggies)
3. Mixing bowls (at least two, one for the Brussels sprouts and another for the butternut squash)
4. Medium saucepan with lid (for cooking the quinoa with veggie broth)
5. Knife and cutting board (for trimming, halving, peeling, and dicing the veggies)
6. Measuring cups (for the quinoa and veggie broth)
7. Measuring spoons (for the olive oil, maple syrup, and spices)
8. Fork (to fluff the quinoa once its done)
9. Spatula or tongs (to stir and transfer the roasted veggies)
10. Serving bowls (for assembling and serving the final power bowls)
Ingredients:
- 1 cup quinoa, rinsed
- 2 cups veggie broth (you can use water if you dont have broth)
- 1 lb Brussels sprouts, trimmed and halved
- 1 medium butternut squash, peeled and diced (about 3 cups)
- 2 tbsp olive oil (for the Brussels sprouts)
- 2 tbsp olive oil (for the squash)
- 2 tbsp maple syrup
- 1 chipotle pepper in adobo sauce, minced (or 1 tsp chipotle powder if you prefer milder heat)
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- Salt and pepper to taste
Instructions:
1. Preheat your oven to 425°F so it’s ready for roasting the veggies.
2. In a bowl, toss the halved Brussels sprouts with 2 tbsp olive oil, salt, and pepper then spread them out on a baking sheet.
3. In another bowl, mix the diced butternut squash with 2 tbsp olive oil, 2 tbsp maple syrup, the minced chipotle pepper (or chipotle powder if you like milder heat), 1 tsp smoked paprika, 1/2 tsp garlic powder, salt, and pepper until evenly coated.
4. Spread the butternut squash on another baking sheet or a different part of the same sheet if there’s room.
5. Pop both trays in the oven and roast for about 20-25 minutes, stirring once so the veggies cook evenly.
6. While the veggies are roasting, rinse the 1 cup of quinoa in water and add it to a medium saucepan with 2 cups of veggie broth.
7. Bring the quinoa and broth to a boil then lower the heat and let it simmer covered for about 15 minutes, until all the broth is absorbed.
8. Once done, fluff the quinoa with a fork and check the seasoning, adding a little extra salt and pepper if needed.
9. When the veggies are done, pull them out of the oven and let them cool for a couple minutes.
10. Assemble your power bowls by placing a generous helping of quinoa in each bowl and topping with the roasted Brussels sprouts and butternut squash. Enjoy your nutritious and delish meal!
