Delicious roasted vegetable quinoa bowl, full of flavorful butternut squash, Brussels sprouts, chickpeas, and kale. Then topped with a creamy tahini dressing.
I love roasting vegetables! It brings out so much flavor when they caramelize in the oven, especially with Brussels sprouts! I was definitely not a fan of the sprouts or any other type of vegetable as a kid. As an adult, I learned how to cook and discovered that I actually like vegetables, just cooked a different way. Instead of boiling or steaming, try roasting your veggies.
There are a lot of components to this dish, but it comes together fairly quickly. Most butternut squashes I buy are around 2 pounds, so when I’m prepping for this dish I reserve half of the squash for another meal. Most of the time I just make this dish again to use up the squash, but it can also be thrown into soups or curries.
If you are not a fan of Brussels sprouts the dish works well with broccoli too. If you substitute the vegetables, only roast the broccoli for about 15-20 minutes instead of the 35 minutes that the sprouts require. Split the 1 ½ tablespoons of lemon juice for the sprout/squash mixture and save half for the broccoli (since you are not using it for Brussel sprouts). Toss the broccoli with the chickpeas and the rest of the lemon juice, garlic powder, salt, and pepper. Then roast for 15-20 minutes.
The canned chickpeas are already cooked, but we are roasting them for 15 minutes to infuse some flavor and warm them up. Remove the kale from its stalk and tear it into smaller pieces. Massage the kale with a tablespoon of dressing will break down the tough cell structure. If you use baby kale, you can skip the massaging. Alternatively, if you’re not into massaging kale, you can chop it finely.
I hope you enjoy this easy roasted vegetable quinoa bowl recipe!
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This roasted butternut squash and Brussels sprouts bowl is hearty and flavorful from the creamy tahini dressing.
- 1 pound butternut squash (peeled, seeds removed, cubed)
- 1 pound Brussels sprouts sliced in half
- 1 ½ tablespoon + 1 teaspoon freshly squeezed lemon juice
- ½ teaspoon garlic powder (divided)
- Salt and pepper to taste
- 1 cup uncooked quinoa
- 1 can (15 ounces) chickpeas (drained and rinsed)
- 4-5 cups kale, removed from stem and torn into bite-size pieces
Vegetables and Chickpeas
- Preheat oven to 425˚ F (220˚C) and prep the Brussel sprouts and butternut squash.
- In a large bowl toss the Brussel sprouts and butternut squash with 1 ½ tablespoons lemon juice, ¼ teaspoon garlic powder, salt and pepper to taste.
- Place vegetable mixture on to a silicone mat with the Brussel sprouts cut side down.
- Baked for 35 minutes, stirring halfway through.
- While the vegetables are roasting, rinse the quinoa and prepare according to the package.
- Meanwhile, prepare the chickpeas, toss the chickpeas with 1 teaspoon lemon juice, ¼ teaspoon garlic powder, salt and pepper to taste.
- Bake the chickpeas for 15 minutes at 425˚ F (220˚C), can be placed in the oven with the vegetables for their last 15 minutes of roasting.
Kale and Dressing
- Remove the stem from the kale and tear the leaves into smaller pieces.
- Prepare the dressing by whisking the tahini, Dijon mustard, and maple syrup together. Then whisk in 2-4 tablespoons of water to thin it out. Start with 2 tablespoons of water, then add more if needed. The quantity of water depends on how thick your tahini is and your desired consistency for the dressing.
- In a bowl, add the kale and 1 tablespoon of dressing then massage the dressing into the kale. Massaging the kale will break down some of the fibers. You’ll see the volume of kale in the bowl reduce in size.
- Add the quinoa to the serving bowls, top with the sprout/squash mixture, add the chickpeas, add a handful of kale, then add the tahini dressing to finish off the bowl.
Note: The dressing will thicken in the refrigerator, just add a splash of water to thin it out again.
- Category: Main Course
- Method: Oven
- Cuisine: American
Keywords: quinoa veggie bowl, vegan quinoa power bowl, vegan quinoa bowl meal prep