Oh, I remember the first time I *really* tasted what a Quinoa and Veggie Power Bowl could be. It was after my gluten sensitivity diagnosis, and I was feeling a bit lost in the kitchen, honestly. I stumbled into this cute little café, and there it was – this bowl bursting with color and flavor. I was a little nervous, you know? But then I took a bite, and wow! It felt like a party for my taste buds, a real celebration of all the amazing food I loved, just in a new, healthier way. As Elena Brown, your Gluten-Free Culinary Storyteller and Recipe Heritage Specialist, I’ve made it my mission to recreate that magic at home. This recipe is all about blending my roots with the goodness of whole foods, making meals that are not only super healthy and vibrant but also incredibly easy to whip up. It’s a little piece of culinary heritage right in your bowl!
Why You’ll Love These Quinoa and Veggie Power Bowls
Trust me, you’re going to be obsessed with these Quinoa and Veggie Power Bowls for so many reasons:
- They’re SO healthy! Packed with nutrients from quinoa and all those gorgeous veggies, they’re the perfect way to refuel.
- Super easy to throw together. Seriously, after a little chopping and roasting, it all comes together in a flash!
- Flavor explosion! The roasted veggies, smoky spices, and zingy dressing? Pure deliciousness in every bite.
- Dietary-friendly fantasticness. Naturally gluten-free and easily made vegan, they’re a crowd-pleaser for almost everyone.
- Versatile and adaptable. Use what you have, swap veggies, make it your own! That’s the beauty of these bowls.
Gather Your Ingredients for Quinoa and Veggie Power Bowls
Alright, let’s get our kitchen prepped! Here’s what you’ll need to whip up these amazing Quinoa and Veggie Power Bowls. Don’t worry if you don’t have something exact; I’ll mention some swaps later!
For the Roasted Vegetables:
- 14 oz. Brussels sprouts, trimmed and halved (look for firm, bright green ones!)
- 2 Tbsp. Extra-virgin olive oil (or avocado oil works great too)
- 1 Tbsp. Adobo sauce (grab that smoky stuff from a can of chipotle peppers in adobo sauce)
- 1 Tbsp. Maple syrup (for a touch of sweet char)
- 1 tsp. Kosher salt (we’ll divide this up)
- 3 cups Butternut squash, peeled and cubed (about 1 small squash is perfect)
- 1 tsp. Smoked paprika (for that lovely smoky depth)
- 1 tsp. Garlic powder (always a good idea!)
For the Quinoa:
- 1 cup Dry quinoa (rinse it well first!)
- 2 cups Lower-sodium vegetable or chicken broth (broth really makes the quinoa sing!)
For Assembly:
- 2 to 3 Handfuls of chopped kale (or any leafy green you love!)
- 1 whole Avocado, sliced for topping (totally optional, but oh-so-good!)
For the Honey-Dijon Dressing:
- 1/4 cup Extra-virgin olive oil
- 1 Tbsp. Apple cider vinegar (for that necessary tang)
- 1 Tbsp. Honey (or maple syrup if you’re keeping it vegan!)
- 2 tsp. Dijon mustard
- 1/4 tsp. Kosher salt
Step-by-Step Guide to Making Quinoa and Veggie Power Bowls
Alright, let’s get cooking! Making these incredible Quinoa and Veggie Power Bowls is totally doable, even on a weeknight. Just follow along, and you’ll have a delicious, healthy meal ready in no time. We’re going to tackle the veggies first, then get that perfect quinoa going, whip up a quick dressing, and then it’s assembly time! You can find more of my go-to recipes, perfect for building your own culinary heritage, over on my Recipes page.
1. Roasting the Vegetables for Maximum Flavor
First things first, crank that oven up to 400°F (200°C) and line a baking sheet for easy cleanup. Grab a big bowl and toss your Brussels sprouts (halved, remember!) and cubed butternut squash with about half of the olive oil, that sassy adobo sauce, maple syrup, half the salt, the smoked paprika, and garlic powder. You want everything to get a nice coating! Spread it all out on that baking sheet in a single layer – no overcrowding, please! We want those veggies to get nicely roasted and a little caramelized, not steamed. Pop them in the oven for about 25-30 minutes. Give ’em a flip halfway through so they brown evenly. You’ll know they’re ready when they’re tender and smell amazing. If you’re looking for a similar flavor profile, check out this inspiration for smoky roasted veggies!
2. Cooking the Perfect Quinoa
While your veggies are getting all roasty-toasty, let’s get the quinoa going. Give your quinoa a good rinse under cold water first – this gets rid of any bitterness. In a medium saucepan, combine the rinsed quinoa with your vegetable broth. Bring this to a boil, then turn the heat way down low, cover it up, and let it simmer for about 15 minutes, or until all that liquid’s been soaked up like a sponge. Once it’s done, take it off the heat and just let it sit, covered, for another 5 minutes. This little rest makes it super fluffy.
3. Whipping Up the Honey-Dijon Dressing
This dressing is SO simple! In a small bowl, just whisk together the remaining extra-virgin olive oil, apple cider vinegar, honey (or maple syrup!), Dijon mustard, and the rest of the kosher salt. Keep whisking until it’s all beautifully combined and looks like a lovely, emulsified dressing, ready to drizzle.
4. Assembling Your Vibrant Quinoa and Veggie Power Bowls
Now for the fun part – putting it all together! Fluff up that cooked quinoa with a fork. Divide the quinoa evenly among your four bowls. Then, pile on those gorgeous roasted vegetables. Toss in some fresh, chopped kale for a bit of crunch and color. If you’re using avocado, add those lovely slices now. Finally, give everything a generous drizzle of that dreamy Honey-Dijon dressing. Voila! Your beautiful Quinoa and Veggie Power Bowls are ready to be devoured!
Tips for Success and Ingredient Notes
Okay, so making these Quinoa and Veggie Power Bowls is pretty straightforward, but I’ve picked up a few tricks along the way that really make them shine. First off, don’t skip rinsing your quinoa! It genuinely makes a difference in the texture. Also, when you’re roasting those veggies, make sure they have a little breathing room on the baking sheet. If they’re too crowded, they’ll steam instead of getting those lovely crispy edges. I always use a big ol’ baking sheet so everything can spread out nicely. If you can’t find butternut squash, sweet potatoes are a fantastic swap – they roast up just as beautifully! And for my vegan friends, just remember to use maple syrup instead of honey in the dressing, easy peasy! You can read more about my whole culinary journey and how I approach recipes over on my About page.
Meal Prep and Storage for Your Quinoa and Veggie Power Bowls
One of the best things about these Quinoa and Veggie Power Bowls is how perfectly they work for meal prep! They’re fantastic for anyone looking for Healthy Meal Prep Recipes + Inspiration. My little trick is to prep a few things ahead of time: roast your veggies and cook your quinoa. Let them cool completely, then store them separately in airtight containers in the fridge. Do the same for the dressing. When you’re ready for lunch or dinner, just scoop some quinoa into a bowl, add the veggies, maybe some fresh greens, and drizzle with dressing. Easy peasy! If you’re prepping for the whole week, I find they stay fresh for about 4 days. You can even assemble them entirely and just pop them into grab-and-go containers, but the greens might wilt a bit. Check out more meal-type ideas on my site!
Frequently Asked Questions about Quinoa and Veggie Power Bowls
Got questions about whipping up these yummy bowls? I’ve got answers! If you have more, feel free to reach out on my Contact page!
Can I substitute the vegetables in this Quinoa and Veggie Power Bowl recipe?
Absolutely! That’s the beauty of these bowls. Broccoli florets, sweet potatoes, cauliflower, or even bell peppers would roast up wonderfully. Just make sure to cut them into similar-sized pieces so they cook evenly with the Brussels sprouts and squash.
Is this recipe suitable for a vegan diet?
It sure is! The recipe is naturally gluten-free. To make it fully vegan, just swap out the honey in the dressing for maple syrup. That’s it – simple as that!
How long can I store the components of the Quinoa and Veggie Power Bowls?
I find the roasted veggies and cooked quinoa keep best in airtight containers in the fridge for about 4 days. The dressing is also good for up to a week. Just mix them when you’re ready to eat to keep everything fresh and delicious!
Nutritional Information
Just a heads-up, the nutritional info here is an estimate, since pantry staples can vary a bit! A serving of these vibrant Quinoa and Veggie Power Bowls comes in around 550-600 calories. You’re looking at about 30-35g of healthy fats (thanks, olive oil and avocado!), around 15-18g of protein (go quinoa!), and roughly 50-55g of carbohydrates, mostly from those amazing veggies and quinoa.
Share Your Quinoa and Veggie Power Bowl Creations!
I absolutely LOVE seeing your creations! Please, let me know how your Quinoa and Veggie Power Bowls turned out. Drop a comment below, give the recipe a star rating, or tag me on social media with your photos – I can’t wait to see them! You can also check out my privacy policy for more site info.
Quinoa and Veggie Power Bowls
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss the Brussels sprouts and butternut squash with 1 tablespoon of olive oil, adobo sauce, maple syrup, 1/2 teaspoon of kosher salt, smoked paprika, and garlic powder. Spread the vegetables in a single layer on the prepared baking sheet.
- Roast for 25-30 minutes, or until the vegetables are tender and slightly caramelized, flipping halfway through.
- While the vegetables roast, cook the quinoa. Rinse the quinoa under cold water. In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes.
- Prepare the dressing. In a small bowl, whisk together the 1/4 cup olive oil, apple cider vinegar, honey, Dijon mustard, and 1/4 teaspoon kosher salt until well combined.
- Assemble the bowls. Fluff the cooked quinoa with a fork. Divide the quinoa among four bowls. Top with the roasted vegetables, chopped kale, and sliced avocado, if using. Drizzle with the Honey-Dijon dressing.
Notes
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Gluten-Free Culinary Storyteller & Recipe Heritage Specialist
Getting diagnosed with non-celiac gluten sensitivity in my late twenties felt like losing my Italian identity. Growing up in nonna’s Brooklyn kitchen, learning traditional techniques that suddenly became off-limits—I decided to fight for those family food traditions instead of giving up.
With my food journalism background and European baking training, I became obsessed with recreating authentic flavors in gluten-free formats. I’ve adapted 400+ traditional recipes from various cultures, with my gnocchi recipe winning “Recipe of the Year” from the National Gluten-Free Living Awards in 2022.
I collaborate with the Italian-American Cultural Center to document traditional family recipes and volunteer with the Westchester Celiac Support Group, teaching monthly pasta-making classes.
Food is the heart of family storytelling. No one should sacrifice their cultural heritage due to dietary restrictions.