Quinoa Power Bowl with Maple Chipotle Brussels & Smoky Butternut Squash
This Quinoa Power Bowl features roasted maple-chipotle Brussels sprouts, smoky butternut squash, fluffy quinoa, and a drizzle of creamy lemon tahini dressing. It’s a balanced bowl loaded with fiber, plant-based protein, and Mediterranean-style goodness — hearty yet light, with a mix of sweet, tangy, and savory flavors.
⏱️ Time
Prep: 20 minutes
Cook: 30 minutes
Total: 50 minutes
Ingredients
For the Maple Chipotle Brussels Sprouts
2 cups Brussels sprouts, trimmed and halved
1½ tbsp olive oil
1 tbsp maple syrup
¼ tsp chipotle powder (or smoked paprika for a non-spicy version)
Salt & black pepper, to taste
For the Smoky Butternut Squash
2 cups cubed butternut squash
1½ tbsp olive oil
½ tsp smoked paprika
¼ tsp cumin
¼ tsp garlic powder
Salt & pepper, to taste
For the Quinoa Base
1 cup quinoa
2 cups water or vegetable broth
½ tsp salt
For the Lemon Tahini Dressing
2 tbsp tahini
1 tbsp olive oil
1 tbsp lemon juice
1 tsp maple syrup or honey
1–2 tbsp warm water (to thin)
Salt & pepper, to taste
Optional Toppings
¼ cup pomegranate seeds or dried cranberries
2 tbsp roasted seeds (pumpkin, sunflower, or sesame)
Crumbled feta or goat cheese, optional
Instructions
1. Cook the Quinoa
Rinse quinoa under cold water.
In a saucepan, bring water or broth to a boil. Add quinoa and salt.
Reduce heat, cover, and simmer for 15 minutes, then fluff and set aside.
2. Roast the Vegetables
Preheat oven to 200°C (400°F).
Line a large baking sheet with parchment paper.
Toss Brussels sprouts with olive oil, maple syrup, chipotle powder, salt, and pepper.
Toss butternut squash with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper.
Spread both on the tray (keep them separate if you like).
Roast for 25–30 minutes, flipping halfway, until golden and tender.
3. Make the Dressing
In a small bowl, whisk together tahini, olive oil, lemon juice, maple syrup, salt, and pepper.
Add water gradually until smooth and pourable.
4. Assemble the Power Bowl
In serving bowls, layer cooked quinoa as the base.
Top with roasted Brussels sprouts and butternut squash.
Drizzle generously with the lemon tahini dressing.
Sprinkle with pomegranate seeds, roasted seeds, and crumbled feta if using.
Tips
For extra protein, add roasted chickpeas or grilled halloumi.
Replace quinoa with farro, couscous, or bulgur for a Mediterranean grain twist.
For a non-spicy version, skip chipotle and add a pinch of smoked paprika + honey instead.
️ Serving Ideas
Serve warm or at room temperature with a side of Greek yogurt with lemon zest or a green herb sauce like parsley pesto.
⚖️ Nutrition information
Calories: ~470
Protein: 14g
Carbs: 55g
Fat: 20g
Fiber: 9g
❓ Frequently asked questions FAQs
Q: Can I meal prep this?
Yes! Store all components separately and assemble just before serving. Keeps well for up to 4 days in the fridge.
Q: Can I make it vegan?
It already is! Just skip the feta or use a vegan cheese alternative.
Q: Can I air fry the vegetables?
Absolutely — air fry Brussels sprouts and squash at 190°C (375°F) for 15–18 minutes, shaking halfway.