Why I’m Obsessed with These Bowls

Okay, can we talk about flavor combinations for a second?

These bowls hit every note. Sweet maple syrup. Spicy chipotle. Smoky paprika on tender butternut squash.

It all just works.

Here’s what makes them special. You get complete protein from quinoa, tons of fiber from the veggies, and healthy fats if you throw on some avocado. But here’s the best part—it tastes like something you’d pay $15 for at a trendy cafe.

I make these when I want to feel good about what I’m eating without sacrificing flavor. The Brussels sprouts get these crispy, almost burnt edges that I could eat by themselves. The butternut squash? It caramelizes in the oven and gets naturally sweet.

And that honey-Dijon dressing?

It ties everything together without drowning the vegetables. Tangy. Slightly sweet. Just enough moisture on each forkful.

Use as much or as little as you want.

Let’s Build Your Bowl

Think of this as a formula you can tweak endlessly.

Grain base + roasted vegetables + greens + flavorful dressing = dinner winner.

The Quinoa Base

I’m team quinoa because it cooks fast and gives you complete protein. The nutty flavor? Perfect with roasted veggies.

But listen.

If you’ve got brown rice, farro, or couscous sitting in your pantry, use that instead.

Brussels Sprouts That Actually Taste Good

These little cabbages get a bad rap. But roast them right? They’re incredible.

The outer leaves get crispy. The centers stay tender. And that maple-chipotle glaze creates this sticky coating that’s both spicy and sweet.

Not a Brussels fan? Swap in broccoli or cauliflower florets.

The Butternut Squash Situation

Winter squash brings natural sweetness and gets creamy when roasted. I cut mine into bite-sized cubes so everything cooks evenly.

Can’t find butternut squash? Sweet potatoes work great too.

Kale Without the Effort

Here’s a trick I love. Instead of cooking kale separately, just stir it into hot quinoa. The heat wilts it perfectly in about a minute.

No extra pan needed.

The kale stays tender but not mushy. Baby spinach or chard work here too.

That Simple Dressing

Five ingredients you probably have right now:

• Extra-virgin olive oil for richness
• Apple cider vinegar for brightness
• Honey for subtle sweetness
• Dijon mustard to bring it all together
• A pinch of salt

That’s it.

The Flavor Magic

Want to know where the real magic happens?

When sweet, smoky, and spicy collide in one bowl.

Adobo sauce from canned chipotle peppers gives you complex heat. Not overwhelming. Just this slightly tangy, smoky thing that makes the Brussels sprouts sing.

Maple syrup balances everything with natural sweetness. I use pure maple syrup—not that fake pancake stuff. The combo creates a glaze that caramelizes in the oven.

Smoked paprika does something special to butternut squash. It adds this deep, smoky character without any heat. Makes the squash taste like it came off a grill.

Garlic powder rounds everything out with savory notes.

The dressing keeps things light. That apple cider vinegar brightness? It cuts through the richness. Honey adds sweetness that doesn’t fight with the maple in the vegetables.

Every bite has layers.

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Let’s Cook This Thing

Getting Your Kitchen Ready

Crank your oven to 425°F before you do anything else. This high heat is what gives you those caramelized edges and crispy bits.

Grab two baking sheets. Line them with parchment paper if you hate scrubbing pans (same).

Why two sheets?

Brussels sprouts and butternut squash roast at different rates. Separate sheets let each vegetable do its thing.

Recipe Timing: Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes Servings: 4 | Difficulty: Easy

What You’ll Need

Ingredient	Quantity	Notes
Brussels sprouts	14-16 oz.	Trimmed and halved
Extra-virgin olive oil	2 Tbsp. (divided)	Can use avocado oil
Adobo sauce	1 Tbsp.	From canned chipotle peppers
Maple syrup	1 Tbsp.	Pure maple syrup preferred
Kosher salt	1 tsp. (divided)	For seasoning vegetables
Butternut squash	3 cups cubed	From 1 small squash
Smoked paprika	1 tsp.	Adds smoky flavor
Garlic powder	1 tsp.	Enhances savory notes
Dry quinoa	1 cup	Uncooked measurement
Vegetable or chicken broth	2 cups	Lower-sodium preferred
Chopped kale	2-3 handfuls	Stems removed
Avocado	Optional	For serving
Dressing Ingredients
Extra-virgin olive oil	1/4 cup	For vinaigrette
Apple cider vinegar	1 Tbsp.	Adds tanginess
Honey	1 Tbsp.	Can substitute maple syrup
Dijon mustard	2 tsp.	Creates emulsion
Kosher salt	1/4 tsp.	Seasons dressing

The Step-by-Step

Brussels Sprouts First

Trim the stem ends off each Brussels sprout. Cut them in half lengthwise.

Throw them on your first baking sheet. Drizzle with 1 tablespoon of olive oil.

Now here’s where it gets good.

Add the adobo sauce and maple syrup directly to the Brussels. Use your hands or tongs to toss everything until each piece is coated. Sprinkle with 1/2 teaspoon of kosher salt.

Spread them in a single layer.

Important: Give them space. Crowding = steaming. Steaming = no crispy edges. We want those crispy edges.

Butternut Squash Gets the Smoky Treatment

Spread your cubed butternut squash on the second baking sheet. Drizzle with the remaining tablespoon of olive oil.

Sprinkle with smoked paprika and garlic powder.

Add the remaining 1/2 teaspoon of salt. Toss until everything’s coated. The cubes should look orange-red from the paprika.

Single layer. Space between pieces.

Both sheets go in the oven. Set a timer for 12-13 minutes.

When it goes off, stir the vegetables. This ensures even browning on all sides.

Roast for a total of 25 minutes. The Brussels should be crispy-edged. The butternut squash should be fork-tender. Look for caramelized spots, not burnt bits.

Quinoa Time

While the veggies roast, rinse your quinoa in a fine-mesh strainer under cold water.

Why?

It removes this natural coating called saponin. Saponin tastes bitter. We don’t want bitter.

Combine the rinsed quinoa and broth in a small saucepan. Bring it to a boil over medium-high heat. Should take about 3-4 minutes.

Once it’s boiling, reduce heat to low. Cover with a tight-fitting lid.

Now walk away.

Let it simmer for 15 minutes. Don’t peek. Don’t stir. The steam trapped inside is doing the work.

After 15 minutes, remove from heat. Your quinoa should be fluffy with these little spiral tails on each grain. All the liquid absorbed. No excess broth in the bottom.

The Kale Trick

Immediately stir the chopped kale into the hot quinoa.

The residual heat wilts the kale in about a minute. Keep stirring gently until it softens and shrinks.

This method preserves the bright green color and nutrients. Your kale should be tender but still vibrant. Not olive-colored. Not mushy.

Whisk Up That Dressing

Small bowl. Add olive oil, apple cider vinegar, honey, and Dijon mustard.

Sprinkle in the salt.

Whisk vigorously until it emulsifies and thickens slightly.

The mustard is the secret here. It helps the oil and vinegar blend smoothly instead of separating. Your dressing should look creamy and unified.

Taste it.

Need more honey? Add it. More vinegar? Go for it. More salt? Your call.

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Putting It All Together

Assembly Time

Divide the quinoa-kale mixture among four bowls. I use a measuring cup for this. Makes portion control easier and keeps meal prep consistent.

Create a bed with the grain mixture. Cover the bottom of each bowl. This gives you a sturdy base for the roasted vegetables.

Now divide the Brussels sprouts and butternut squash over the quinoa.

I like arranging them in separate sections. You can see all the colors that way. But you can also mix them together if that’s your vibe.

Drizzle each bowl with 2-3 tablespoons of the honey-Dijon dressing.

Some people like their bowls lightly dressed. Others want more sauce. Do you.

Toppings That Take It Further

These bowls are great as-is. But toppings? They elevate everything.

Sliced avocado adds creamy richness and healthy fats. Makes the meal more filling too.

Toasted nuts or seeds give you crunch. Try pepitas, sunflower seeds, or chopped walnuts. Toast them in a dry skillet for a minute to bring out the flavor.

Fresh herbs like cilantro or parsley add brightness. Chopped green onions or chives work too. These fresh elements pop against the roasted vegetables.

Extra protein options:

• Chickpeas tossed with the butternut squash before roasting
• Warmed white beans added during assembly
• Grilled chicken if you eat meat
• Baked tofu or tempeh

For that cheesy flavor: Sprinkle nutritional yeast over the top. Keeps it plant-based. Or go with crumbled feta or goat cheese if you want tangy creaminess.

Meal Prep Like a Pro

These bowls are perfect for making ahead.

All the components hold up in the fridge. Store the quinoa mixture, roasted vegetables, and dressing in separate airtight containers.

The assembled bowls keep for 3-4 days when refrigerated.

Here’s what surprised me. Even with the dressing added, nothing gets soggy. The quinoa stays fluffy. The kale doesn’t wilt. The roasted vegetables keep their texture.

To reheat? Microwave for 1-2 minutes until warmed through.

Or eat them cold. Or room temperature. They’re good all three ways. Makes them perfect for packed lunches.

My recommendation: Double the recipe when you’re making these. The effort is basically the same. You’ll have nutritious meals ready for most of the week.

Store extra dressing in a jar in the refrigerator for up to one week. Shake it before using since the ingredients separate slightly when chilled.

Make It Your Own

The beautiful thing about these bowls? They’re endlessly customizable.

Swap the Vegetables

Use what’s seasonal or what’s in your fridge:

• Broccoli roasts beautifully with these seasonings
• Cauliflower gets nice and caramelized
• Carrots bring natural sweetness
• Sweet potatoes replace butternut squash perfectly

Change the Grain

Quinoa not your thing? Try:

• Brown rice (takes about 40 minutes)
• Farro (chewy texture, 30 minutes)
• Millet (light and fluffy)
• Cauliflower rice (low-carb option)

Choose whatever fits your dietary needs or what you’re trying to use up.

Different Dressing Options

• Tahini-based sauces work great
• Store-bought goddess dressing saves time
• Balsamic vinaigrette adds tang
• Fresh lemon juice keeps it simple

Protein Add-Ins

Want more protein? Add grilled chicken, baked tofu, or tempeh. Season them with similar spices so everything tastes cohesive.

Questions You Might Have

Can I make these bowls without the spicy adobo sauce?

Absolutely. Adjust the heat to your comfort level.

Replace the adobo sauce with tomato paste mixed with a pinch of cumin and a tiny bit of cayenne. This gives you control over spiciness while keeping depth of flavor.

Or use smoked paprika alone. You get smokiness without any heat.

What’s the best way to cut butternut squash safely?

Butternut squash can be intimidating. Here’s how I do it:

Cut off both ends to create flat, stable surfaces. Stand it upright on one flat end. Carefully slice down the middle lengthwise.

Scoop out the seeds with a spoon. Peel each half with a vegetable peeler. Cut the flesh into uniform cubes.

Time-saving tip: Many grocery stores sell pre-cubed butternut squash. No shame in that game.

Can I use a different grain instead of quinoa?

Yes. This recipe works with virtually any cooked grain.

Brown rice takes about 40 minutes to cook. Start it before you prep vegetables.

Farro has this delightful chewy texture. Takes about 30 minutes.

Bulgur wheat cooks in just 12 minutes. Super light and fluffy.

Adjust the liquid ratio based on your grain’s package instructions.

How do I prevent my Brussels sprouts from becoming bitter?

Fresh Brussels sprouts are key. Look for bright green, firm ones. Avoid yellowing sprouts.

Trimming the stem end removes bitter parts. Halving them lets the inner layers caramelize.

The maple syrup in this recipe balances any natural bitterness. The high roasting temperature brings out natural sweetness through caramelization.

Is this recipe suitable for vegans?

Yes. It’s completely plant-based as written.

Just swap maple syrup for the honey in the dressing. Now it’s fully vegan.

The quinoa provides complete protein. The vegetables offer nutrients and fiber. Add avocado for healthy fats.

Pro tip: Top with nutritional yeast for cheesy flavor and B vitamins.

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Ready to make these? Let me know how they turn out!