Quinoa and kale topped with roasted maple chipotle brussels, avocado. smoky butternut squash and finished off with a drizzle of honey dijon vinaigrette. A remarkably delicious bowl of food that’s equally loaded taste as it’s nutrition.
If you are still bouncing back from a romantic-weekend full of wine and chocolate, then this bowl is here to save your soul. And do not be deceived by the lengthy title, since it’s super easy to throw together and can be ready in about half an hour!
You can fully customize the components to incorporate any grain or produce you’ve got available, but the 2 MUSTS incorporate the smoky butternut squash and maple chipotle brussels sprouts. When eaten together, it’s merely a entire taste fiesta in your mouth.
Random bowls are becoming my favourite sort of foods to throw together. They are great to clean-out the produce drawer and also to consume any leftovers you might have available steak, brown-rice, turkey burgers, chicken, etc.
This honey dijon vinaigrette is a staple “just 3 ingredients”, however I also love including a drizzle of balsamic vinegar and a dollop of hummus. It generates the consequences of a creamy-dressing, nevertheless is generally much lower in fat.
The quinoa gives a sizable number of plant-based protein, you can include some steak and chicken are excellent compliments to those bowls.
Or if you are still choosing the vegetarian, put in a soft boiled or scrambled egg on the top! We really used the leftover vegetables the following morning in a skillet with eggs and chicken-sausage that was super yummy.
These meals are super filling (10 g of fiber per serving) and are excellent to take to school or work for weekday lunches. Especially as you can eat them hot, cold or at room temp.
For toppings, I added chipotle pepper, avocado, hemp seeds and pine nuts. I really ended up adding a bit of honey goat cheese also which balanced the warmth in the chipotle pepper absolutely.
I hope you enjoy and thanks a lot for reading. Want to browse all of my recipe posts? Follow my Pinterest.
Please, if you recreate this Quinoa Power Bowls recipe, don’t forget to give me star rate or comment below. Thanks!
Try other delicious vegan recipes options:
- Easy Cauliflower and Chickpea Masala
- Creamy Vegan Southwest Pasta Salad
- Vegan Taco Salad
- Sweet Potato and Quinoa Chili
- Farro Vegetable Chickpea Bowl
Quinoa Power Bowls with Maple Chipotle Brussels and Smoky Butternut Squash
- 1 cup quinoa, rinsed
- 2 cups vegetable-broth (if you not vegan you can use chicken-broth)
- 1 lb brussels-sprouts, trimmed and halved
- 1 tbsp adobe-sauce (from a can of chipotle peppers)
- ½ tsp smoked-paprika
- ½ tsp garlic-powder
- 2 cups chopped kale
- 3 tsp coconut-oil, divided
- 1 tbsp maple-syrup
- Honey Dijon Vinaigrette
- 2 tbsp dijon-mustard
- 2 tbsp extra-virgin olive-oil
- 2 tsp honey
- ¼ tsp sea-salt
Optional for Toppings
- Preheat oven to 425°F. Prepare 2 baking-sheets.
- Toss brussels in maple-syrup, adobe-sauce and 1 tsp coconut-oil. Spread evenly onto a single baking-sheet.
- Toss butternut-squash in garlic-powder, smoked-paprika and 2 tsp coconut-oil. Spread evenly on separate baking-sheet. Put both baking-sheets into the oven & roast about 20-25minutes, stirring once halfway through.
- Meanwhile, prepare quinoa by mixing quinoa and vegetable (or chicken) broth at a medium saucepan.
- Bring to a boil, reduce heat to low, cover & cook about 15 minutes, or till all broth is absorbed. Blend in chopped -kale (kale will wilt after it's blended with hot-quinoa).
- Prepare vinaigrette by mixing ingredients in a small-bowl and whisking till well-combined.
- Prepare bowls by incorporating quinoa or kale mixture and roasted veggies in a bowl or a plate. Drizzle contents with vinaigrette and include extra toppings if needed. Great served cold or hot!
PIN IT FOR LATER!