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Quinoa Power Bowls with Maple Chipotle Brussels

Quinoa Power Bowls with Maple Chipotle Brussels are a delightful blend of nutty quinoa and caramelized Brussels sprouts, all drizzled with a sweet and smoky maple chipotle sauce. This nourishing dish is not only satisfying but also visually stunning, making it perfect for both casual meals and special occasions. With its vibrant flavors and textures, this recipe will elevate your dining experience and warm your soul on chilly days.

  • Total Time: 50 minutes
  • Yield: Serves 4

Ingredients

Scale
  • 1 cup quinoa (white or tri-color)
  • 2 cups vegetable broth
  • 1 lb fresh Brussels sprouts, halved
  • 3 tbsp pure maple syrup
  • 1 tsp chipotle powder
  • 2 tbsp extra virgin olive oil
  • Salt and pepper to taste

Instructions

  1. Rinse quinoa under cold water to remove bitterness. Combine with vegetable broth in a saucepan, bring to a boil, then reduce heat to low and simmer covered for 15-20 minutes until fluffy.
  2. Preheat oven to 400°F (200°C). Toss halved Brussels sprouts in olive oil, maple syrup, chipotle powder, salt, and pepper on a baking sheet.
  3. Roast Brussels sprouts for 25-30 minutes until crispy outside and tender inside.
  4. In serving bowls, layer fluffy quinoa at the bottom and top with roasted Brussels sprouts. Drizzle with additional maple syrup if desired.
  • Author: Jennifer
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Main
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 bowl (approximately 350g)
  • Calories: 450
  • Sugar: 10g
  • Sodium: 240mg
  • Fat: 14g
  • Saturated Fat: 2g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 65g
  • Fiber: 10g
  • Protein: 14g
  • Cholesterol: 0mg

Keywords: - Allow cooked quinoa to cool before mixing to enhance flavor absorption. - Substitute quinoa for brown rice or add chickpeas for extra protein. - Store leftovers in an airtight container for up to four days; reheat with a splash of broth.