Quinoa Power Bowls with Maple Chipotle Brussels and Smoky Butternut Squash are perfect for meal prep or weeknight dinner. Vegan, gluten free, and equal parts nutritious and delicious. 
Quinoa and Veggie Power Bowls
These bowls truly have it all: protein, fiber, heart-healthy fats, and a slew of micronutrients. And you can totally customize the ingredients to include any produce or grain you have on hand.
The recipes features maple chipotle brussels sprouts and smoky butternut squash, which make the most fabulous duo. It's the combination of smoky, sweetness, and spice that add layers of flavor. However you can also use sweet potato, broccoli, cauliflower, or carrots.
As far as the sauce, I keep it simple with a honey-Dijon vinaigrette. It's actually a staple sauce over here that requires minimal ingredients and is super versatile. However in lieu of the sauce, you can add a dollop of hummus or your favorite bottled dressing instead.
Ingredients and Substitutions
These bowls encourage the use of whatever you have on hand, however here's the general matrix:
- 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 Brussels 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, adobe sauce, and maple syrup 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!
- Honey-Dijon Dressing: A mix of EVOO, honey (or maple syrup), apple cider vinegar, and Dijon mustard create this simple, supremely delicious dressing.
How to Make Quinoa Power Bowls:
These bowls are perfect for prepping in advance, and stay good up to 3 or 4 days. Here's how to make them:
Step 1: Roast the Brussels Sprouts and Butternut Squash
Toss the Brussels with olive oil, adobo sauce, maple syrup, and salt, and spread evenly on a baking sheet. On a separate baking sheet, toss butternut squash with olive oil, smoked paprika, garlic powder, and salt. Arrange in a single layer, and bake for 25 minutes, tossing once halfway through.
Step 2: Cook Quinoa in Vegetable Broth
While the veggies, prepare the quinoa and kale mixture. To start, combine quinoa and vegetable broth in a small saucepan and bring to a low boil. Next, reduce the heat to low, cover and cook until the cook is fluffy and liquid is absorbed. Remove the lid and stir in kale, which will quickly wilt from the residual heat.
Step 3: Prepare the Honey-Dijon Dressing
In a small bowl, combine the olive oil, Dijon mustard, honey (or maple syrup), apple cider vinegar, and salt. Stir with a whisk until smooth.
Step 5: Assemble the Bowls
Start by dividing the quinoa and kale mixture evenly into each of 4 bowls. Next, divide the roasted veggies evenly overtop, and finish with a drizzle of dressing. Lastly, add your garnishes of choice, and dig in!
Quinoa Bowl Toppings
I'm ALL about garnishes, and basically live by "the sky is the limit" mantra. Here are some of my 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, sprinkle of feta or goat cheese, or nutritional yeast.
- A drizzle of tahini or your favorite bottled dressing or sauce.
How Long do Quinoa Bowls Last?
These bowls last up to 3 or 4 days refrigerated (even with the dressing added!). The vegetables, grains, and greens are sturdy enough to be chilled and reheated without going sad and soggy.
So, feel free to make a double batch and enjoy on repeat for meal prep lunches!
If you give this recipe a try, be sure to snap a pic and tag #dishingouthealth on Instagram so I can see your creations. Also, follow along on Facebook and Pinterest for the latest recipe updates!
More Vegetarian Meal Prep Recipes:
Vegan Chipotle Bowls
Cauliflower Shawarma Bowls
Veggie Burrito Bowls with Jalapeño Ranch
Quinoa and Veggie Power Bowls
Equipment
- Roasting pans
- Small saucepan
- Small mixing bowl
Ingredients
- 14 to 16 oz. Brussels sprouts, trimmed and halved
- 2 Tbsp. extra-virgin olive oil, divided (sub avocado oil)
- 1 Tbsp. adobo sauce (from a can of chipotle peppers in adobo sauce)
- 1 Tbsp. maple syrup
- 1 tsp. kosher 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 lower-sodium vegetable or chicken broth
- 2 to 3 handfuls of chopped kale
- Sliced avocado for topping (optional)
Honey-Dijon Dressing
- ¼ cup extra-virgin olive oil
- 1 Tbsp. apple cider vinegar
- 1 Tbsp. honey (sub maple syrup)
- 2 tsp. Dijon mustard
- ¼ tsp. kosher salt
Instructions
- Preheat oven to 425°F.
- Arrange Brussels sprouts on a baking sheet and toss with 1 Tbsp. oil, adobo sauce, maple syrup, and ½ tsp. salt. On a separate baking sheet, toss butternut squash with remaining 1 Tbsp. oil, smoked paprika, garlic powder, and ½ 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, honey, 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.
Nutrition
Ashley
The sauce is everything on this bowl! I've made it for family and friends several times and its a big hit!
Helaine
This recipe is a winner. I made it last night for my husband and me and we gobbled it up. The interesting combination of flavors is beyond delicious! Thank you for sharing this awesome recipe. Can’t wait to make it again!
Ella
These look amazing! Love all things Brussels. So fun it's mixed with squash.
Angela
This looks tasty! So many things we love, I'm sure we will love this for dinner.
Alexis
This recipe is so delicious and comes together easily! It honestly tastes like something you'd get at Sweetgreen or Dig Inn but more flavorful and for a fraction of the price. A really flavorful and quick meal I will definitely come back to!
Shannon
Love this very delicious recipe!
My partner dislikes Brussel sprouts ,kale and sweet potato. Which I added instead of butternut squash. I also toasted some almonds. Added a few almonds and cranberries on each bowl!
He said it’s so delicious and can’t wait to have it again!
Jamie Vespa
Hi Shannon - I'm so glad you enjoyed this one! Thank you for taking the time to leave a review!
Deirdre
This recipe looks so delicious! I'm trying to incorporate more vegetables and plant-based meals into my diet this year and I'm definitely going to be trying this dish out.
Lindsey
So yummy!
I didn’t make the sauce instead used extra spices.
I added shredded tofu and next time would add a handful of cranberries and walnuts to make it a little sweeter without the sauce.
Thanks for sharing !!
Felicia
So happy someone shared your site with me.
I made this tonight and it turned out amazing!
Jamie Vespa
I’m so glad you enjoyed it, Felicia! Thank you for taking the time to leave a review!
PJR
This was delish; my husband and I loved it. I messed up and didn't add the spices, etc. to the roasted veggies, but added everything to the sauce at the end (plus some crushed red pepper), and I didn't have adobe sauce or squash (used sweet potatoes instead), but it was still amazing. Thanks so much for the recipe!
Jamie Vespa
I'm so glad the recipe was a hit! Thank you for the insights, and for taking time to leave a review!
Jenny Kate
This was superb! I substituted sweet potato for squash because my kids are skeptical of squash. This was so good I am sad I didn’t double the recipe. Even my meat and potato loving 13 year old said I should make this again. 😍
Jamie Vespa
I'm so glad you enjoyed it, Jenny! Thank you for taking the time to leave a review!
Marlene Wilkins
Just found your site. Looks fresh and tasty. Thanks
Orr
Great flavors and textures. I cut the time way short by roasting the squash and brussel sprouts in my air fryer.
I also didn't have kale so I used mixed greens but didn't wilt them before adding to the bowls.
Thanks for the recipe! 🙂
Melissa Powers
Easy yummy and satiates my appetite! I’m bringing this one to work.
Gillian
This was really good and had lots of flavor! The butternut squash haters in the house said this is the only way they like to eat it. Thanks for the recipe! All of your recipes are really great!
Jamie Vespa
Woohoo! I'm so glad the recipe was a hit, Gillian!
Alanna
So tasty! I’ve been trying to get my husband to eat more veggies, and he never seems to complain when this is made! 😉
Maggie
I make this regularly now. It's so so delicious. I add roasted chickpeas as well.
Jamie Vespa
I'm so glad you enjoy this one, Maggie!
Alex B.
Very good recipe! I feel that so many buddha/power bowls have flavor profiles that do not work and I end up disappointed.. this was amazing! I used gochujang since I had it on hand and it was perfect. Thank you!
Jamie Vespa
I’m so glad the recipe was a hit! Thank you for taking the time to leave a review!
Alex
Delicious! Went out on a whim trying new ingredients, and this was delicious! I subbed romaine for kale and brown sugar for maple syrup. So good, thank you!!
Jamie Vespa
Hi Alex - I'm so glad you enjoyed the recipe! Thank you for taking the time to leave a review!
Alissa
This was very tasty. I used farro instead of quinoa since I like it better, but kept everything else the same. It made 5 meals. Next time, I'll eat this for a hearty breakfast and put an egg on top. I'll definitely make this again.
Jamie Vespa
Hi Alissa - I'm so thrilled you enjoyed the recipe! Thank you so much for taking the time to leave a review! Cheers.
Annie
So so good! I never would have chosen such a combination. I’m glad I tried it!! One of my new favorites! Added chicken so I could get some extra protein.
Brenda Murphy
Absolutely fantastic! You know how certain recipes end up even better than you would think the combined ingredients would be? This is one of those recipes. We added some pepitas for texture, but it would have been excellent without them..
Rebecka Norton
Has anyone made it without the honey and maple syrup? This recipe looks delicious and I want to try it but we would need to do it without the honey and maple syrup. Do you think it would still be good?
IzabelaJ
Just made this for a quick work from home lunch and it was amazing! Used couscous instead of quinoa because it was what I had on hand and arugula instead of kale. Just as delicious!
Judith
What do you do with the leftover chipotle peppers? Thanks!
Linda
I freeze them then defrost as needed.
Megan
Delicious! Loved it & can’t wait to dig into the leftovers tomorrow.
Jamie Vespa
Hi Megan--I'm so glad you enjoyed this one! Thank you for taking the time to leave a review!
Alyssa
Another 5-star recipe! I meal-prepped this for the week and it was so flavorful and satisfying. Highly recommend!
Jamie Vespa
I'm so glad you enjoyed this one, Alyssa!!
Dana
Has anyone added tofu to this amazing recipe?
Jamie Vespa
Many folks have added tofu or chicken and loved it!
Tameka
Pretty Good!
Jamie Vespa
Glad to hear!
morgan
I used sweet potato and a spinach spring mix instead of squash and kale just because its all I had in the fridge, and it was super yummy! I'm newly vegan and this is definitely a new go to recipe!
Jamie Vespa
Hi Morgan--I'm so glad you enjoyed it! Thank you so much for taking the time to leave a rating and review!
Ruth Brito
Love this could add chopped walnuts on top. Definitely will make again!
Quianah Cooper
Absolutely loved it!!! I had to make it two weeks in a row. I have meal prepped it both weeks, keeping the sauce separate until I reheated it. This is going to be a new staple, thank you! Do you know if this could be frozen, I'm not sure how well quinoa would freeze. I made too much this time and would love to freeze it if possible!
Nadia
I'm currently eating this salad for the second day in a row and YUM YUM YUM! So good and so filling! The only change I made is i added tahini to the dressing because it makes the dressing even creamier and the salad even more tasty 😋 This recipe is definitely a keeper!!
Brittany
How much tahini do you add?
Jamie Vespa
Hi Brittany, I don’t garnish with tahini often because the dressing always feels sufficient, but maybe just 1 tsp per bowl, if you’d like to include it.
Jenny
Delicious and very filling. I added a few chili’s from the adobo sauce and it gave it a nice amount of kick and extra flavor. I will definitely make this again.
Madison
Fantastic recipe! Love the versatility of it as well. I used sweet potatoes instead of butternut squash because it’s what I had on hand.. it was so delicious and very filling. I’m going to add hummus to it next time 🙂
Jamie Vespa
I'm so glad you enjoyed this one, Madison! Thank you for taking the time to leave a review!
Amanda
SO good and filling! I did broccoli instead of Brussels cause we just didn’t have them, but still so SO good!!!
Shawn
So good and so affordable
Jamie Vespa
Hi Shawn, I'm so glad you enjoyed this one! Thank you for taking the time to leave a rating and review!
Keri
To cut down on time, I used the steam bags of butternut squash and brussel sprouts from Costco! So easy and delicious. Will definitely be one of my go to lunches.
Jamie Vespa
Great idea, Keri! So glad you enjoyed this one!
Nikki
What if you don’t have adobo sauce? Any subs?
Jamie Vespa
Sriracha will work!
MP
This was so good! The prep work does take time but it was so good. The whole family enjoyed it!
Jamie Vespa
Hi MP, I'm so glad the recipe was a hit for you! Thanks for taking the time to leave a rating and review.
Alex
I have never commented on a recipe I've found online before - but after making this, I just had to. This recipe turned out so amazing, and was incredibly simple! I used sweet potatoes, and drizzled the maple syrup over the brussel sprouts before throwing in the oven, then added a chopped up chicken breast halfway through the cook time to add extra protein.
Anyway, thank you so much, what a fantastic inspiration
Jamie Vespa
Hi Alex- I'm so glad you enjoyed the recipe! Thank you so much for taking the time to leave a review.
Sara
YUM. so delicious. My fiancé said “this could be sold at a restaurant”. Haha. Thank you!!
Leslie
Delicious and healthy. My family always likes dinner in a bowl. I will use the recipe for the roasted Brussel sprouts and butternut squash as side dishes for other meals. I actually substituted sweet potatoes for the butternut squash.
Leslie
I never would have thought to mix in adobo sauce. Came out good. Thanks for the inspiration!
Hadley Corbett
Turned out great! The sauce was a little too vinegary though so will use less vinegar next time:)
Jamie Vespa
I'm so glad you enjoyed the, Hadley! Thank you for taking the time to leave a review!
Laura
What a fabulous flavor combination!! It holds up very well for leftovers, which I love.
April
Great recipe! The avocado is such a delicious addition to this bowl. I actually prefer this recipe without the dressing though. The smokey paprika flavours and honey dijon didn't seem to compliment each other in my opinion. I am going to try this next time with a creamy cashew-based dressing that incorporates more paprika and chipotle.
PamelaB
That’s exactly what came to mind as I read the recipe. Lots of times I prefer the combined flavors of the dish without any additions.
Kelly Moore
Excellent flavor combination and a great choice for Meatless Monday.
Jamie Vespa
I'm so glad you enjoyed it!!
Patty Wright
Wowza - so so good!
Jamie Vespa
I'm so glad you enjoyed the recipe, Patty! Thanks for taking time to leave a review!
Erin
This recipe has helped me cut more meat out of my diet. It’s a meatless meal prep savior!
Jamie Vespa
I’m so glad you enjoyed the recipe, Erin! Thank you for taking time to leave a review!
Debra
I use sweet potatoes instead of squash and they work great! Also use romaine sometimes and a mix of spinach.
Jamie Vespa
Love those subs!! Thanks for taking time to leave a review!
Amy
This is my new favorite recipe! The flavors are so delicious!!
Shelly Smith
This was absolutely delicious for everyone! The servings were true to size and was our entire meal! We didn't top with an avacado because we didn't have one; however, it didn't take away from the taste! Very healthy and yummy!
Carolyn
FANTASTIC! Love the flavors
dishingouthealth
So glad you enjoyed the recipe!!
Patrick
This was amazing! Great flavors and textures. A beautiful dish. Will be making again.
Laurie
Even the picky eaters approved!!
dishingouthealth
So glad it was a hit!!
Sam
Meal prep FAV! Also used cauliflower in place of Brussels a few times and loved it
dishingouthealth
I'm so glad to hear! Thank you for taking time to leave a review!
Sean
Well done! Made this for my wife for Mother’s Day!
dishingouthealth
Oh I'm so glad to hear it was a hit!!
Tania
I LOVED this recipe! And so did my husband who is normally a very picky healthy food eater haha thank you! Will definitely make again
dishingouthealth
Hi Tania, I'm so glad you and your husband enjoyed it! Thank you for taking time to leave a review!
Tony
A vinaigrette without a vinegar? Making this now, I’m excited about everything except this strange honey mustard drizzle?!!
Amber
Sea salt?
Hayley
I thought I left a comment but it didn’t seem to go through. Anyways these bowls were absolutely delicious! I used kale and broccoli it butternut swuash from my garden and picked up Brussels sprouts from a farmers markets. Fresh veggies are the best! I’ll be making this one well into fall.
Hayley Morrin
These bowls were soooo good! Avocadoes are expensive right now, so I topped the bowls with roasted pecans for a very Fall-inspired dinner. I also used fresh kale & butternut squash from my garden (I grew NINE this year) and got brussels sprouts from the farmer's market. Local vegetables are always the best. Will be making this one again 🙂
dishingouthealth
Hi Hayley, SO glad you enjoyed the bowls!! Love the modifications you made, too! Thank you so much for coming back and leaving a review. Cheers!
Elizabeth
If my husband is allergic to coconut oil, can I use another oil like olive oil? Or would there be a better substitute?
Janet
Avocado oil!!
Jessica
This came out amazing, I highly recommend.
dishingouthealth
Yay, so glad to hear you enjoyed the recipe! Thanks for the review, Jessica!
Stella
After reading this recipe I want to try, because it looks very tasty ...
dishingouthealth
Hi Stella! I hope you give it a try! Super tasty and great for make-ahead lunches.
Liz
Would this work with spinach instead of kale?
dishingouthealth
Yes, it will absolutely work with spinach!
Abby
Made this tonight and it was delicious! Maybe my oven runs hot but I found that the brussel sprouts only needed about 15 minutes max. I was checking them so it turned out fine! Very delicious meal that I will likely make again!
dishingouthealth
Hi Abby! So thrilled to hear that! Thanks for the info about the brussels -- ovens can vary quite a bit, but I should probably add a baking range to adjust for that. Cheers!
Cindy
This was super delicious! I used sweet potato instead of butternut squash and it was amazing. Thanks so much for the recipe.
dishingouthealth
Hi Cindy, I'm so glad you enjoyed it!! Thank you for coming back and leaving a review. Cheers
Kelli @ Hungry Hobby
I want to dive face first into this!
Nicole
Adding ingredients to my shopping list now! This look amazing! I've been looking for nutritionally dense meals that I can prepare ahead of time for lunch.
Emily @ Zen & Spice
Jam packed with great ingredients! I love maple with Brussels sprouts. YUM!
dishingouthealth
Me too, Emily! The maple + adobe is definitely my new fav way of preparing them now. So hooked!
Kalee @ The Crowded Table
Such a creative recipe! And the pictures are gorgeous!!! 🙂
dishingouthealth
Thank you so much, Kalee!! I appreciate it! 🙂