OAA Plant-Based Recipe of the Month: Quinoa Power Bowls
Looking for a colorful, nourishing, and satisfying plant-based meal? These Quinoa Power Bowls with Maple Chipotle Brussels and Smoky Butternut Squash are packed with flavor and perfect for meal prep or an easy weeknight dinner. Plus, they’re vegan, gluten-free, and loaded with nutrient-rich ingredients!
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 broth
2 to 3 handfuls of chopped kale
Sliced avocado for topping (optional)
Honey-Dijon Dressing
1/4 cup extra-virgin olive oil
1 Tbsp. apple cider vinegar
1 Tbsp. maple syrup
2 tsp. Dijon mustard
1/4 tsp. kosher salt
Directions
Roast the Veggies: Preheat your oven to 425°F. Toss Brussels sprouts with 1 Tbsp. oil, adobo sauce, maple syrup, and 1/2 tsp. salt. Spread on one baking sheet. On another sheet, toss butternut squash with the remaining 1 Tbsp. oil, smoked paprika, garlic powder, and 1/2 tsp. salt. Roast both for about 25 minutes, stirring once halfway through, until golden and tender.
Cook the Quinoa: In a small saucepan, combine quinoa and broth. Bring to a boil, then reduce heat to low. Cover and simmer for ~15 minutes, or until liquid is absorbed and quinoa is fluffy. Remove from heat and stir in chopped kale to wilt slightly.
Make the Dressing: Whisk together olive oil, apple cider vinegar, honey or maple syrup, Dijon mustard, and salt in a small bowl.
Assemble Your Bowls: Divide quinoa-kale mixture evenly among 4 bowls. Top with roasted Brussels sprouts and squash. Drizzle with dressing and add sliced avocado if desired.
A Note on Compassionate Eating
At OAA, we believe food can be both delicious and kind. Choosing plant-based meals like this one helps reduce the demand for factory-farmed animal products and supports a more compassionate food system. Every small choice adds up — and yes, that includes your Tuesday night dinner. Happy cooking!
