Looking for a nutrient-dense, vibrant meal that’s both satisfying and easy to customize? These Quinoa & Roasted Vegetable Power Bowls combine fluffy quinoa bowl foundations with an array of colorful veggies for a hearty, flavorful power bowl recipe. Packed with protein, fiber, and essential vitamins, each bowl is a balanced feast of roasted vegetables and wholesome grains.
Why You’ll Love This Power Bowl Recipe
- Versatile & Customizable: Swap in your favorite seasonal vegetables or proteins—this recipe adapts to what’s in your fridge.
- Balanced Nutrition: Quinoa delivers complete protein and complex carbs, while roasted veggies add fiber, antioxidants, and vibrant flavors.
- Easy Meal Prep: Prepare large batches of quinoa and roast a pan of veggies for quick assembly throughout the week.
Ingredients
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1 small butternut squash, peeled and cubed
- 1 cup Brussels sprouts, halved
- 1 red bell pepper, sliced
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- Salt and pepper, to taste
- 2 tablespoons maple syrup
- 1 avocado, sliced (optional)
- Fresh cilantro or parsley, chopped (for garnish)
- 1 lime, cut into wedges
Instructions
- Cook Quinoa: In a medium saucepan, combine rinsed quinoa and water (or broth). Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
- Prep Vegetables: Preheat oven to 425°F (220°C). On a baking sheet, toss butternut squash, Brussels sprouts, and bell pepper with olive oil, smoked paprika, garlic powder, salt, and pepper.
- Roast: Spread vegetables in a single layer. Roast for 20–25 minutes, stirring halfway, until tender and lightly caramelized.
- Maple Glaze: In the last 5 minutes of roasting, drizzle maple syrup over vegetables and return to oven for a final caramelization.
- Assemble Bowls: Divide quinoa among bowls. Top each portion with roasted vegetables, avocado slices, and a sprinkle of chopped herbs.
- Serve: Squeeze fresh lime juice over the bowl just before eating for a zesty finish.
Nutritional Highlights
This power bowl recipe shines with plant-based protein from quinoa and a rainbow of roasted vegetables. Butternut squash offers vitamin A and fiber, Brussels sprouts deliver vitamin C and phytonutrients, and peppers contribute antioxidants and crunch. Together, these ingredients create a satisfying meal that supports sustained energy and overall well-being.
Variations & Tips
- Protein Boost: Add chickpeas, black beans, or shredded chicken for extra protein.
- Spice It Up: Drizzle with Sriracha-lime sauce or sprinkle with chili flakes.
- Grain Swap: Substitute farro, brown rice, or cauliflower rice for a different texture.
- Herb Salad: Toss fresh greens with lemon vinaigrette and place atop the bowl for added brightness.
Conclusion
With hearty quinoa, sweet maple-garlic squash, and crisp Brussels sprouts, these Quinoa & Roasted Vegetable Power Bowls are an effortless way to enjoy a balanced, flavor-packed meal. Perfect for batch cooking and weeknight dinners, this power bowl recipe brings nutrition and convenience together in every bite.
