Roasted Vegetable Quinoa Bowls with Honey-Dijon Dressing
Healthy roasted vegetable quinoa bowls featuring crispy Brussels sprouts, caramelized butternut squash, and wilted kale, all tossed with a simple honey-Dijon dressing. Perfect for meal prep!
Ingredients
- For the Brussels Sprouts:
- 14-16 oz. Brussels sprouts trimmed and halved
- 1 Tbsp. extra-virgin olive oil
- 1 Tbsp. adobo sauce from canned chipotle peppers
- 1 Tbsp. pure maple syrup
- 1/2 tsp. kosher salt
- For the Butternut Squash:
- 3 cups butternut squash cubed (from 1 small squash)
- 1 Tbsp. extra-virgin olive oil
- 1 tsp. smoked paprika
- 1 tsp. garlic powder
- 1/2 tsp. kosher salt
- For the Quinoa:
- 1 cup dry quinoa rinsed
- 2 cups vegetable or chicken broth lower-sodium preferred
- 2-3 handfuls chopped kale stems removed
- For the Honey-Dijon Dressing:
- 1/4 cup extra-virgin olive oil
- 1 Tbsp. apple cider vinegar
- 1 Tbsp. honey
- 2 tsp. Dijon mustard
- 1/4 tsp. kosher salt
- Optional Toppings:
- Sliced avocado
- Toasted nuts or seeds pepitas, sunflower seeds, or walnuts
- Fresh herbs cilantro or parsley
- Nutritional yeast or crumbled feta cheese
Instructions
- Prepare the Oven:
- Preheat oven to 425°F. Line two baking sheets with parchment paper.
- Roast the Brussels Sprouts:
- Place halved Brussels sprouts on the first baking sheet. Drizzle with 1 tablespoon olive oil, adobo sauce, and maple syrup. Toss to coat evenly. Sprinkle with 1/2 teaspoon kosher salt. Spread in a single layer with space between pieces.
- Roast the Butternut Squash:
- Place cubed butternut squash on the second baking sheet. Drizzle with 1 tablespoon olive oil. Sprinkle with smoked paprika, garlic powder, and 1/2 teaspoon kosher salt. Toss to coat. Spread in a single layer.
- Roast the Vegetables:
- Place both baking sheets in the oven. Roast for 12-13 minutes, then stir vegetables. Continue roasting for an additional 12-13 minutes (25 minutes total) until Brussels sprouts are crispy-edged and butternut squash is fork-tender with caramelized spots.
- Cook the Quinoa:
- While vegetables roast, rinse quinoa in a fine-mesh strainer under cold water. Combine rinsed quinoa and broth in a small saucepan. Bring to a boil over medium-high heat (3-4 minutes).
- Once boiling, reduce heat to low and cover with a tight-fitting lid. Simmer for 15 minutes without stirring. Remove from heat when quinoa is fluffy and all liquid is absorbed.
- Add the Kale:
- Immediately stir chopped kale into the hot quinoa. Let sit for 1 minute, stirring gently until kale wilts and turns bright green.
- Make the Dressing:
- In a small bowl, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, and salt until emulsified and creamy. Taste and adjust seasoning as needed.
- Assemble the Bowls:
- Divide quinoa-kale mixture among four bowls. Top each bowl with roasted Brussels sprouts and butternut squash. Drizzle 2-3 tablespoons of honey-Dijon dressing over each bowl.
- Add optional toppings as desired: sliced avocado, toasted nuts or seeds, fresh herbs, or nutritional yeast.
Notes
Make-Ahead & Storage:
Store quinoa mixture, roasted vegetables, and dressing separately in airtight containers in the refrigerator for 3-4 days. Reheat in microwave for 1-2 minutes or enjoy cold/room temperature.
Substitutions: Grains: Brown rice (40 min cook time), farro (30 min), bulgur wheat (12 min), or cauliflower rice
Vegetables: Broccoli, cauliflower, carrots, or sweet potatoes
Greens: Baby spinach or chard instead of kale
Less Spicy: Replace adobo sauce with tomato paste mixed with cumin and a pinch of cayenne, or use only smoked paprika
Vegan: Use maple syrup instead of honey in the dressing Protein Add-Ins:
Add grilled chicken, baked tofu, tempeh, chickpeas, or white beans for extra protein.
Cutting Butternut Squash:
Cut off both ends, stand upright, slice lengthwise, scoop out seeds, peel with vegetable peeler, then cube. Or buy pre-cubed squash to save time.
Preventing Bitter Brussels Sprouts:
Use fresh, bright green Brussels sprouts. Trim stem ends and halve them. The maple syrup and high roasting temperature balance any bitterness through caramelization.Claude is AI and can make mistakes. Please double-check responses.
Store quinoa mixture, roasted vegetables, and dressing separately in airtight containers in the refrigerator for 3-4 days. Reheat in microwave for 1-2 minutes or enjoy cold/room temperature.
Substitutions: Grains: Brown rice (40 min cook time), farro (30 min), bulgur wheat (12 min), or cauliflower rice
Vegetables: Broccoli, cauliflower, carrots, or sweet potatoes
Greens: Baby spinach or chard instead of kale
Less Spicy: Replace adobo sauce with tomato paste mixed with cumin and a pinch of cayenne, or use only smoked paprika
Vegan: Use maple syrup instead of honey in the dressing Protein Add-Ins:
Add grilled chicken, baked tofu, tempeh, chickpeas, or white beans for extra protein.
Cutting Butternut Squash:
Cut off both ends, stand upright, slice lengthwise, scoop out seeds, peel with vegetable peeler, then cube. Or buy pre-cubed squash to save time.
Preventing Bitter Brussels Sprouts:
Use fresh, bright green Brussels sprouts. Trim stem ends and halve them. The maple syrup and high roasting temperature balance any bitterness through caramelization.Claude is AI and can make mistakes. Please double-check responses.