The first time I made these Quinoa Power Bowls with Maple Chipotle Brussels and Smoky Butternut Squash, I was standing barefoot in my kitchen on a crisp Sunday afternoon in late October. The leaves outside had just started to turn gold and rust, and the air had that woodsy scent of fall that stirs up memories of comfort and slowing down. It was one of those days where the light glowed amber through the windows, and everything felt like it needed to be roasted or simmered.
This recipe has become a personal tradition—an edible ode to fall. It’s when you want something nourishing but also deeply satisfying. The smoky sweetness of butternut squash, the spicy caramelized brussels sprouts, the fluffy quinoa, and the creamy avocado all come together with a bright honey-Dijon drizzle that pulls everything into harmony. It’s colorful, bold in flavor, and filled with textures that surprise with every bite.
Beyond its comforting taste, this bowl reflects a bigger movement: the celebration of plant-based eating that doesn’t compromise on flavor. Whether you’re new to meatless meals or a seasoned vegetarian, these power bowls are proof that vegetables can shine at the center of your plate—no side act needed.
Why You’ll Love This Recipe
- Fall in a Bowl: All the best fall flavors roasted to perfection and tucked into one hearty bowl.
- Weeknight Hero: Perfect for busy evenings or weekly meal prep—easy to assemble and reheat.
- Balanced & Satisfying: Protein-rich quinoa, fiber-packed veggies, and healthy fats for a full and satisfying meal.
- Naturally Gluten-Free & Vegetarian: Wholesome, accessible ingredients for nearly every diet.
INGREDIENTS YOU’LL NEED:
For the Roasted Vegetables:
- 14 to 16 oz Brussels sprouts, trimmed and halved
- 2 tbsp extra-virgin olive oil, divided
- 1 tbsp adobo sauce (from chipotle peppers in adobo)
- 1 tbsp maple syrup
- 1 tsp kosher salt, divided
- 3 cups butternut squash, peeled and cubed
- 1 tsp smoked paprika
- 1 tsp garlic powder
For the Quinoa Base:
- 1 cup dry quinoa
- 2 cups low-sodium vegetable broth
- 2 to 3 handfuls chopped kale
Honey-Dijon Dressing:
- 1/4 cup extra-virgin olive oil
- 1 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tbsp honey (or maple syrup for vegan)
- 1/4 tsp kosher salt
Optional Toppings:
- Sliced avocado
- Chopped fresh herbs (parsley, cilantro)
- Toasted pepitas or sunflower seeds
How to Make Quinoa Power Bowls with Maple Chipotle Brussels and Smoky Butternut Squash
This bowl is assembled in steps, but each one is simple and worth every minute.
STEP-BY-STEP INSTRUCTIONS:
1. Roast the Vegetables
Preheat your oven to 425°F. While it warms, place the halved Brussels sprouts in a large bowl. Toss them with 1 tbsp olive oil, adobo sauce, maple syrup, and ½ tsp salt. Spread them out in a single layer on a baking sheet.
In a separate bowl, toss the cubed butternut squash with the remaining olive oil, smoked paprika, garlic powder, and ½ tsp salt. Arrange these on another baking sheet.
Roast both trays for 25–30 minutes, stirring once halfway through. You’ll know they’re ready when they’re crisp on the edges and beautifully caramelized.
2. Cook the Quinoa and Wilt the Kale
Rinse your quinoa under cold water until it runs clear. This removes bitterness. Add it to a saucepan with the vegetable broth and bring to a boil. Reduce to a simmer, cover, and cook for 15 minutes or until the liquid is absorbed.
Remove from heat, fluff with a fork, and stir in the chopped kale. Cover again and let it sit for 5 minutes to gently wilt the greens.
3. Whisk the Honey-Dijon Dressing
While the vegetables roast and quinoa simmers, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey, and salt in a small bowl. It should taste bright and slightly sweet, with a gentle zing from the mustard.
4. Assemble the Power Bowls
Scoop a generous amount of quinoa and kale into each bowl. Top with the roasted Brussels sprouts and butternut squash. Drizzle with the honey-Dijon dressing and finish with optional avocado slices or pepitas for crunch. Serve warm or room temperature—it’s delicious either way.
HELPFUL TIPS:
- Don’t Overcrowd the Pan: Give your veggies space so they roast instead of steam.
- Make-Ahead Friendly: Store components separately and assemble when needed.
- Spice Swap: No adobo? A pinch of chili flakes or smoked paprika can offer a different, milder heat.
- Protein Boost: Add a scoop of hummus or a handful of roasted chickpeas for extra protein.
DETAILS:
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 bowls
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian, Gluten-Free
NOTES:
You can store each component separately in the fridge for up to 4 days. The flavors even deepen with time, making this an ideal meal prep choice. If preparing for lunchboxes, keep the dressing separate until ready to eat.
NUTRITIONAL INFORMATION (Per Serving Approx.):
- Calories: 440
- Protein: 13g
- Carbohydrates: 52g
- Fat: 20g
- Fiber: 9g
- Sugar: 8g
FREQUENTLY ASKED QUESTIONS:
Can I make it vegan?
Yes! Just swap the honey in the dressing for maple syrup.
What can I substitute for butternut squash?
Sweet potatoes, carrots, or delicata squash work beautifully here.
Can I freeze it?
While quinoa freezes well, roasted vegetables tend to get mushy. Stick to refrigerating and enjoying fresh.
STORAGE INSTRUCTIONS:
Store each component—quinoa, veggies, and dressing—separately in airtight containers. Refrigerate up to 4 days. Reheat the veggies and quinoa in the microwave or on a skillet and drizzle dressing just before serving.
Related Recipes:
If you liked this recipe, you’ll definitely enjoy these other cheesy delights:
- Savory Garlic Butter Chicken with Fresh Zucchini and Sweet Corn
- Chipotle Honey Chicken Skewers
- Grilled Chicken with Caramelized Pineapple Salsa Rice Bowl
- A Simple Plate of Keto Goodness
CONCLUSION:
These Quinoa Power Bowls with Maple Chipotle Brussels and Smoky Butternut Squash are a celebration of seasonal produce, bold flavors, and balanced nutrition. They bring together the comfort of roasted fall vegetables with the bright zing of Dijon dressing and the wholesome foundation of quinoa. This bowl doesn’t just feed you—it grounds you, warms you, and reminds you to slow down and savor.
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Quinoa Power Bowls with Maple Chipotle Brussels and Smoky Butternut Squash
Description
The first time I made these Quinoa Power Bowls with Maple Chipotle Brussels and Smoky Butternut Squash, I was standing barefoot in my kitchen on a crisp Sunday afternoon in late October. The leaves outside had just started to turn gold and rust, and the air had that woodsy scent of fall that stirs up memories of comfort and slowing down. It was one of those days where the light glowed amber through the windows, and everything felt like it needed to be roasted or simmered.
This recipe has become a personal tradition—an edible ode to fall. It’s when you want something nourishing but also deeply satisfying. The smoky sweetness of butternut squash, the spicy caramelized brussels sprouts, the fluffy quinoa, and the creamy avocado all come together with a bright honey-Dijon drizzle that pulls everything into harmony. It’s colorful, bold in flavor, and filled with textures that surprise with every bite.
Beyond its comforting taste, this bowl reflects a bigger movement: the celebration of plant-based eating that doesn’t compromise on flavor. Whether you’re new to meatless meals or a seasoned vegetarian, these power bowls are proof that vegetables can shine at the center of your plate—no side act needed.
Ingredients
- For the Roasted Vegetables:
-
14 to 16 oz Brussels sprouts, trimmed and halved
-
2 tbsp extra-virgin olive oil, divided
-
1 tbsp adobo sauce (from chipotle peppers in adobo)
-
1 tbsp maple syrup
-
1 tsp kosher salt, divided
-
3 cups butternut squash, peeled and cubed
-
1 tsp smoked paprika
-
1 tsp garlic powder
- For the Quinoa Base:
-
1 cup dry quinoa
-
2 cups low-sodium vegetable broth
-
2 to 3 handfuls chopped kale
- Honey-Dijon Dressing:
-
1/4 cup extra-virgin olive oil
-
1 tbsp apple cider vinegar
-
1 tbsp Dijon mustard
-
1 tbsp honey (or maple syrup for vegan)
-
1/4 tsp kosher salt
- Optional Toppings:
-
Sliced avocado
-
Chopped fresh herbs (parsley, cilantro)
-
Toasted pepitas or sunflower seeds
Instructions
Preheat your oven to 425°F. While it warms, place the halved Brussels sprouts in a large bowl. Toss them with 1 tbsp olive oil, adobo sauce, maple syrup, and ½ tsp salt. Spread them out in a single layer on a baking sheet.
In a separate bowl, toss the cubed butternut squash with the remaining olive oil, smoked paprika, garlic powder, and ½ tsp salt. Arrange these on another baking sheet.
Roast both trays for 25–30 minutes, stirring once halfway through. You’ll know they’re ready when they’re crisp on the edges and beautifully caramelized.
Rinse your quinoa under cold water until it runs clear. This removes bitterness. Add it to a saucepan with the vegetable broth and bring to a boil. Reduce to a simmer, cover, and cook for 15 minutes or until the liquid is absorbed.
Remove from heat, fluff with a fork, and stir in the chopped kale. Cover again and let it sit for 5 minutes to gently wilt the greens.
While the vegetables roast and quinoa simmers, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey, and salt in a small bowl. It should taste bright and slightly sweet, with a gentle zing from the mustard.
Scoop a generous amount of quinoa and kale into each bowl. Top with the roasted Brussels sprouts and butternut squash. Drizzle with the honey-Dijon dressing and finish with optional avocado slices or pepitas for crunch. Serve warm or room temperature—it’s delicious either way.
Notes
You can store each component separately in the fridge for up to 4 days. The flavors even deepen with time, making this an ideal meal prep choice. If preparing for lunchboxes, keep the dressing separate until ready to eat.