Quinoa Power Bowls

5 from 1 vote

A hearty vegan quinoa power bowl with avocado, kale and squash that's perfect for a nourishing lunch, dinner or healthy meal prep idea.

Prep Time15

Cook Time25

Total Time40

Course: Main Dish

Cuisine: American

Diet: Vegan

Servings: bowls

Author: Deryn Macey

Ingredients

For the Quinoa

1.5 cups uncooked quinoa rinsed
3 cups vegetable broth or water

For the Maple Dijon Dressing

3 tbsp maple syrup
3 tbsp dijon mustard
4 tbsp tahini
6 tbsp apple cider vinegar
pinch of salt and pepper

For the Power Bowls

1 medium to large butternut squash peeled and cubed
2.5 tbsp olive oil divided
1 tsp smoked paprika
½ tsp garlic powder
1 bunch kale leaves removed from stems (approx. 6-8 cups chopped)
2 tbsp lemon juice
1 garlic clove minced or grated
salt and pepper
1 19 oz can chickpeas 2.5 cups
½ cup pecans
½ cup dried cranberries
3 avocado

Instructions

Bring 3 cups of water or vegetable broth to a boil on the stovetop. Once boiling, add the quinoa, cover and reduce to a light simmer over low heat. Cook for 15 minutes. Remove from heat and let stand for 5 minutes. Remove the lid and fluff with a fork.
1.5 cups uncooked quinoa, 3 cups vegetable broth or water
Preheat the oven to 400 degrees F. Toss the butternut squash with 1 tbsp olive oil, the smoked paprika, garlic powder and a pinch of salt and pepper. Evenly spread the butternut squash onto a baking sheet lined with parchment paper. Roast in the oven until the squash is fork tender, approximately 20-25 minutes.
1 medium to large butternut squash, 2.5 tbsp olive oil, 1 tsp smoked paprika, ½ tsp garlic powder
Drain and rinse the chickpeas, using a dish cloth or paper towel to rub and remove excess moisture. Some of the skins come of, you can leave them as is. Place the chickpeas on a baking try and toss in ½ tbsp olive oil and a generous pinch of salt. Place in oven with the squash and roast for 20-25 minutes
1 19 oz can chickpeas
Add all dressing ingredients to a sealable container and shake until fully combined or whisk together until smooth in a bowl. Set aside until you are ready to use
3 tbsp maple syrup, 3 tbsp dijon mustard, 4 tbsp tahini, 6 tbsp apple cider vinegar, pinch of salt and pepper
Wash and chop the kale then add to a large bowl. Add the lemon juice, garlic and 1 tbsp olive oil. Using your hands massage the kale for 1-2 minutes to soften and tenderize.
1 bunch kale, 2 tbsp lemon juice, 1 garlic clove, salt and pepper
Once the squash and chickpeas are cooked, start assembling the bowls. Evenly distribute all of the ingredients between 6 bowls or storage containers. Dress each with 2 tbsp of maple dijon dressing and ½ avocado diced (if you're storing the bowls for meal prep, leave the dressing and avocado off until serving).
½ cup pecans, ½ cup dried cranberries, 3 avocado

Video

Notes

Dressing can be made in advanced and stored up to 1 week in the fridge. If overly thickened after storing, thin with water.

Assembled bowls, without the avocado and dressing, store well in the fridge in an airtight container for up to 4 days. You can eat leftovers cold or reheat in the microwave until warmed. This recipe is not suitable for freezing.

Nutrition