Quinoa and Veggie Power Bowls – Smoky, Sweet & Satisfying

The first time I made these quinoa and veggie power bowls was after a long Monday when I had zero patience but still wanted something warm and real for dinner. I remember roasting those chipotle-glazed Brussels while dancing barefoot in the kitchen, the sweet-and-smoky smell making everything feel okay again.

Why You’ll Love These Quinoa and Veggie Power Bowls

These bowls balance cozy and bold in every bite. The Brussels sprouts come out sticky-sweet with a hint of smoky spice, while the butternut squash roasts into tender little cubes of gold. Paired with fluffy quinoa and kale, you get that mix of soft, crisp, chewy, and creamy that makes plant-based meals feel complete.

Also, these power bowls are packed with protein and fiber. Quinoa delivers complete plant protein, and the veggies bring loads of vitamins. They’re naturally gluten-free and can be fully vegan if you swap the honey. Plus, they store well, making them a favorite for weekly meal prep.

Ingredients and Easy Substitutions

Grains:

• 1 cup dry quinoa
• 2 cups low-sodium vegetable or chicken broth (water works too)

Veggies:

• 14 to 16 oz Brussels sprouts
• 3 cups butternut squash, cubed
• 2 to 3 handfuls chopped kale

Flavor Builders:

• 2 Tbsp olive oil (or avocado oil)
• 1 Tbsp adobo sauce (from chipotle peppers)
• 1 Tbsp maple syrup
• 1 tsp kosher salt
• 1 tsp smoked paprika
• 1 tsp garlic powder

Dressing:

• 1/4 cup olive oil
• 1 Tbsp apple cider vinegar
• 1 Tbsp honey (or maple syrup)
• 2 tsp Dijon mustard
• 1/4 tsp kosher salt

Optional Toppings:

• Sliced avocado
• Crumbled feta or goat cheese
• Hummus
• Nuts or seeds

Easy Swaps:

• Use farro or brown rice instead of quinoa.
• Sweet potato or carrots can stand in for squash.
• No adobo? Try hot sauce or a pinch of cayenne.

How to Make Quinoa and Veggie Power Bowls

Step 1 – Roast the Brussels Sprouts and Butternut Squash

Preheat your oven to 425°F. While it heats, trim and halve your Brussels sprouts. Toss them with 1 tablespoon of olive oil, adobo sauce, maple syrup, and ½ teaspoon salt. Spread them on a baking sheet.

On another sheet, toss cubed butternut squash with the remaining oil, smoked paprika, garlic powder, and the other ½ teaspoon salt.

Roast both trays for about 25 minutes. Flip everything halfway for even caramelization. The edges should brown and crisp up.

Step 2 – Cook Quinoa and Wilt the Kale

While the veggies roast, combine quinoa and broth in a saucepan. Bring it to a boil, then cover and simmer on low for about 15 minutes until the liquid absorbs.

Remove from heat, fluff the quinoa, and stir in the chopped kale. Let the residual heat soften it slightly—just enough to take the raw edge off.

Step 3 – Whisk the Honey-Dijon Dressing

In a small bowl, whisk together olive oil, vinegar, honey, mustard, and salt until smooth. It’s tangy and mellow with just a hint of sweetness. You can double it if you like extra sauce.

Step 4 – Assemble Your Power Bowls

Start with a scoop of quinoa and kale as your base. Add a generous spoonful of Brussels sprouts and squash. Drizzle on the dressing.

Top with sliced avocado, nuts, or cheese if using. Sprinkle with your favorite spices or a dollop of hummus for richness.

Topping Ideas to Customize Your Bowl

This is where the fun begins. Try:

• Sliced avocado for creaminess
• Toasted sunflower or pumpkin seeds for crunch
• A spoonful of hummus or dollop of tahini
• Crumbled feta or goat cheese for tang
• Spices like za’atar, red pepper flakes, or sumac

Mix and match to find your favorite combo. These add-ins boost flavor, texture, and nutrition in easy ways.

Storage Tips and Meal Prep Advice

These bowls are made for make-ahead. You can store the full mix (including dressing) in the fridge for up to 4 days. The veggies hold up surprisingly well even after reheating.

If you want to keep textures super crisp, store the dressing separately and add just before eating. A quick microwave hit brings everything back to life without drying anything out.

Quinoa and Veggie Power Bowls Recipe Card

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More Such Recipes You’ll Love

If you like these bowls, you might also enjoy:

• Slow Cooker Chicken Burrito Bowl for Easy Weeknight Meals
• Creamy Tomato White Bean Stew Packed with Plant-Based Protein
• Fresh Cucumber Caprese Salad for a Bright Summer Side
• Mediterranean Chicken Zucchini Bake with Seasonal Vegetables

FAQ

Final Thoughts

Quinoa and veggie power bowls are the kind of meal that makes you feel like you’re taking care of yourself. They’re colorful, full of texture, and honestly just feel good to eat. You can keep them simple or pile on your favorite toppings.

Try it your way, and don’t be afraid to riff with seasonal veggies or new dressings. If you make them, leave a comment and let me know how it went!

You can also follow along for more kitchen ideas on Pinterest or Facebook.