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Quinoa Power Bowls with Maple Chipotle Brussels and Smoky Butternut Squash

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.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 bowls
Calories 390kcal
Author Brittany


  • 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

  • avocado
  • pine-nuts
  • goat-cheese
  • hemp-seeds
  • chipotle-pepper


  • 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!