Are quinoa bowls good for you?

Yes! They’re full of fiber, protein, and nutrients. They keep you full and energized without weighing you down.

How many calories are in a quinoa power bowl?

One serving of this recipe has about 517 calories. It’s satisfying without being heavy.

What are the best grains for power bowls?

Quinoa is a top pick, but farro, barley, or brown rice also work well. Just use what you have on hand.

Can quinoa be cooked with vegetables?

You can, but for this recipe, cooking them separately gives better texture. Stirring kale into hot quinoa works beautifully.

Quinoa and Veggie Power Bowls – Smoky, Sweet & Satisfying

Name: Quinoa and Veggie Power Bowls – Smoky, Sweet & Satisfying
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 14 to 16 oz Brussels sprouts, trimmed and halved; 2 Tbsp extra-virgin olive oil, divided; 1 Tbsp adobo sauce (from canned chipotle peppers); 1 Tbsp maple syrup; 1 tsp kosher salt, divided; 3 cups peeled and cubed butternut squash; 1 tsp smoked paprika; 1 tsp garlic powder; 1 cup dry quinoa; 2 cups low-sodium vegetable or chicken broth; 2 to 3 handfuls chopped kale; Optional: sliced avocado for topping; **Honey-Dijon Dressing:**; 1/4 cup extra-virgin olive oil; 1 Tbsp apple cider vinegar; 1 Tbsp honey (or maple syrup); 2 tsp Dijon mustard; 1/4 tsp kosher salt

Description

These Quinoa and Veggie Power Bowls are hearty, smoky-sweet, and perfect for meal prep. Roasted Brussels sprouts and squash bring bold flavor, while quinoa and kale add protein and texture.

Ingredients

Scale

14 to 16 oz Brussels sprouts, trimmed and halved

2 Tbsp extra-virgin olive oil, divided

1 Tbsp adobo sauce (from canned chipotle peppers)

1 Tbsp maple syrup

1 tsp kosher salt, divided

3 cups peeled and cubed butternut squash

1 tsp smoked paprika

1 tsp garlic powder

1 cup dry quinoa

2 cups low-sodium vegetable or chicken broth

2 to 3 handfuls chopped kale

Optional: sliced avocado for topping

**Honey-Dijon Dressing:**

1/4 cup extra-virgin olive oil

1 Tbsp apple cider vinegar

1 Tbsp honey (or maple syrup)

2 tsp Dijon mustard

1/4 tsp kosher salt

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Instructions

1. Preheat oven to 425°F.

2. Toss Brussels sprouts with 1 Tbsp oil, adobo sauce, maple syrup, and 1/2 tsp salt; spread on baking sheet.

3. Toss butternut squash with 1 Tbsp oil, smoked paprika, garlic powder, and 1/2 tsp salt; spread on another baking sheet.

4. Roast both vegetables for about 25 minutes, tossing halfway through.

5. In a saucepan, bring quinoa and broth to a boil; reduce heat, cover, and simmer about 15 minutes until fluffy.

6. Stir chopped kale into cooked quinoa to wilt with residual heat.

7. Whisk all dressing ingredients in a bowl until smooth.

8. Assemble bowls with quinoa/kale base, roasted veggies, dressing, and optional toppings like avocado.

Notes

Topping ideas: hummus, feta, goat cheese, tahini, sunflower seeds, or a pinch of red pepper flakes.

Store fully assembled bowls in the fridge for 3–4 days.

Can be reheated or enjoyed cold.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Dinner
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 517
Sugar: 14 g
Sodium: 970 mg
Fat: 24 g
Saturated Fat: 4 g
Unsaturated Fat: 18 g
Trans Fat: 0 g
Carbohydrates: 67 g
Fiber: 14 g
Protein: 14 g
Cholesterol: 0 mg