These bowls truly have it all: protein, fiber, heart-healthy fats, and a several micronutrients. And, the great thing about this bowl and, candidly, all bowls? You can customize the ingredients to include any produce or grain you have on hand. Winning!
The recipe features maple chipotle brussel sprouts and smoky butternut squash, which make the most fabulous duo. It’s the combination of smoky, sweet, and spice that add layers of flavor.
These bowls encourage the use of whatever you happen to have available, however here’s the general foundation:
- Quinoa: A complete source of plant-based protein, quinoa forms the foundation of these bowls. You can also brown rice, farro, barley, or whatever your go-to grain is.
- Veggies: The recipe calls for brussel sprouts, which you can sub for broccoli or cauliflower, and butternut squash. If you’re unable to find butternut squash, you can use sweet potato instead.
- Spices/Seasonings: Smoked paprika, adobo sauce, and coconut nectar create the coveted sweet and spicy flavor profile. Suitable subs for adobo sauce include harissa paste or gochujang, both of which offer red chili goodness.
- Kale: This sturdy green gets mixed right into the quinoa to bulk up the base of these bowls. If you’re not a fan of kale, feel free to use fresh spinach instead.
- Avocado: You can’t beat the one-two punch of heart-healthy fats and fiber!
- Sweet Dijon Dressing: A mix of EVOO, coconut nectar, apple cider vinegar, and Dijon mustard create this simple, supremely delicious dressing.
Garnishes are game changing, and basically the sky’s the limit. Here are some favorite toppings for these Quinoa Power Bowls:
- Slices of ripe avocado.
- Chopped nuts or seeds, such as cashews, pine nuts, or sunflower seeds.
- Spices such as sumac, crushed red pepper flakes, or za’atar.
- A dollop of hummus or sprinkle of nutritional yeast.
- A drizzle of tahini or your favorite bottled dressing or sauce.
Quinoa and Veggie Power Bowls
Prep time: 20 mins
Cook time: 25 minutes
Total time: 45 mins
- 14 to 16 oz. Brussels sprouts, trimmed and halved
- 2 Tbsp. avocado oil
- 1 Tbsp. adobo sauce (from a can of chipotle peppers in adobo sauce)
- 1 Tbsp. coconut nectar
- 1 tsp. celtic 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 low sodium vegetable broth
- 2 to 3 handfuls of chopped kale
- Sliced avocado for topping (optional)
Sweet Dijon Dressing
- 1/4 cup extra-virgin olive oil
- 1 Tbsp. apple cider vinegar
- 1 Tbsp. coconut nectar
- 2 tsp. Dijon mustard
- 1/4 tsp. celtic salt
Preheat oven to 425°F.
Arrange Brussels sprouts on a baking sheet and toss with 1 Tbsp. oil, adobo sauce, agave, 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, coconut nectar, 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 and enjoy!
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