Let’s Talk About These Quinoa Power Bowls, Friend

Okay, so picture this: dreary Tuesday, just got home, cold toes, I open the fridge and — bam — inspiration strikes. Or maybe it was just the sad leftover Brussels sprouts staring at me. Either way, I threw together this quinoa power bowl with roasted maple chipotle Brussels and smoky butternut squash, and honestly, didn’t expect magic. And yet, magic happened. My partner actually paused their show to say, “Wait, what IS this?!”

Full disclosure: the first time I made this, I nearly dropped the chipotle powder all over the floor. Tiny heart attack, but, well, still good times.

Why You’ll Love This (Or, Why My Family Eats It Standing Up!)

I make this on those wild work weeks when I need to feel like a competent adult who chooses leafy greens on purpose. My family? They go nuts for the sticky-sweet Brussels, except for my brother, who inexplicably hates anything mini and round. (I mean, really?!) Also, pretty sure my cousin only shows up when I post a photo of this on Instagram.

Honestly, I started making these power bowls because I got tired of limp salads—the kind that wilt before you even sit down. Here, every bite is warm, colorful, and just a touch spicy (unless you forget the chipotle. Been there!). If you like food that makes you feel like you could run a marathon after dinner (but probably won’t), this is totally your jam.

Stuff You’ll Need (Plus My Lighting-Fast Swaps)

1 cup quinoa (white, red, tricolor—whatever’s rattling around in your pantry)
400g Brussels sprouts (halved, or quartered if they’re monsters — I actually sometimes use frozen, just roast longer)
2 tbsp maple syrup (or honey… Grandma swears by maple, but I won’t judge)
1.5 tbsp olive oil (but if you’re low, toss in a splash of avocado or even melted butter, not traditional, still tasty)
1/2 tsp chipotle chili powder (smoked paprika if you’re feeling gentle, or cayenne if you love drama)
1 small-ish butternut squash, peeled, cubes (or sweet potato if peeling squash makes you weep)
1 tsp smoked paprika (but… once I ran out and just doubled the chipotle. Loud, but it worked)
Salt and pepper, of course
Optional: handful of toasted pepitas, sliced avocado, a scattering of feta, or whatever’s nearby and begging to be used

Let’s Make It: The Not-So-Strict Directions

Turn your oven to 220°C/425°F. Or thereabouts. Grab a baking tray (lined if you care, skip if you don’t).
Toss your butternut cubes in a bowl with a glug of olive oil, smoked paprika, salt, and pepper. Get your hands messy; it just works better. Spread them out on half the tray.
In another bowl (or, who am I kidding, the same one, half-wiped), combine the Brussels sprouts with maple syrup, chipotle powder, olive oil, salt, pepper. Coating every cranny is key! Lay them on the other half of the tray.
Roast all that for 25 mins, then give things a jiggle. If your oven’s got hot spots (mine likes to torch the corners), swap sides!
Meanwhile, rinse the quinoa under cold water. I heard this takes out bitterness, but… who knows. Cook it according to the pack, usually about 15 mins with double the water, pinch of salt, lid on.
Ready to assemble? Quinoa in the bowl (I fluff with a fork; feels fancy), top with your oven-roasted goodies. Now’s when I usually sneak a crispy Brussels — chef’s tax!
Add any toppings you like. Avocado gets extra points. If you want something creamy, I throw in some feta — unless my partner eats it straight from the carton.

A Few Notes I’ve Learned The Messy Way

Don’t cram the veggies or they’ll steam instead of roast. Crowding the pan = sadness.
The quinoa likes a rest off the heat, lid on. Makes it less gluey (not speaking from repeated experience or anything…)
If your maple syrup is running low, just use half the amount and bump up the olive oil. It tastes balanced, promise!
I think this actually tastes way better the next day. The flavors just hang out and get friendly overnight.

Some Variations That Actually Worked (And One Dud)

Swapped butternut for sweet potato – super tasty, actually a bit easier to peel. Less fingerprints, more eating.
Tried tricolor quinoa — just for fun, no real taste difference, but Instagram loved it. (Shameless, right?)
Once I tried tossing the veg in balsamic instead of maple syrup. Had high hopes, but it was, uh, too sharp. Wouldn’t recommend unless you love vinegar.
Lentils instead of quinoa? Yep, it works — especially the little French ones. Not traditional at all, but filling.

Do You Actually Need Fancy Equipment?

Here’s the deal — I use a big baking tray, a sharp-ish knife (mine’s from Ikea and a bit wonky, still does the job), and a saucepan for the quinoa. If you don’t have a peeler, just use a knife for the squash. Or, honestly, leave the peel on. I have, in a pinch. And if you’re really pressed, you can cook the veg in a big skillet instead of oven-roasting. The flavor changes a bit, but meals don’t wait for perfect tools.

Quinoa Power Bowls with Maple Chipotle Brussels and Smoky Butternut Squash

Keeping Leftovers (If There Are Any…)

Okay, real talk — this rarely lasts more than a night in my place. But you can store it in a lidded container in the fridge for about 3 days. Quinoa sometimes gets a little dry, so I’ll splash on extra olive oil when reheating. If you want science on food storage, I honestly recommend Serious Eats; they go deep.

Here’s How I Love Serving It

We usually just plop big bowls on the table, let everyone build their own. Once in a blue moon, I’ll do a drizzle of yogurt mixed with garlic and lemon, plus extra pepitas for crunch. My mum, being old school, says it’s not a meal without bread — so fresh sourdough might appear too.

Pro Tips, Learned the Hard Way

I once tried to roast everything on one crowded tray to save time. Do NOT recommend, unless you like soggy veg.
If you rush the quinoa and skip rinsing it… well, don’t say I didn’t warn you. Bitterness attack.
Actually, pausing to really toss the sprouts in the syrup makes all the difference. Just dumping isn’t enough. Trust me.

Your Real-Life Questions Answered (Because You Actually Ask!)

Do the leftovers freeze?
Short answer: Not brilliantly. The veg get soft and… odd. You can, but I rarely do.
Is this super spicy?
Nah, the chipotle adds smoke more than fire. But add more if you’re a legend.
What if I don’t have maple syrup?
Honey totally saves the day. Or check out this great brussels roasting guide for other glaze options.
Does this travel well for lunch?
It’s a sturdy little bowl. Just pack toppings separate; keeps the texture nice. Actually, I think it gets better after a stroll in your backpack (don’t quote me on that!)

On second thought, if you ever find a way to make the quinoa cook even faster than 15 minutes, please let me know. Patience is not my virtue here!

Give this one a go — you’ll probably find yourself craving those roasted Brussels even when it’s not bowl night. And if you end up with too much squash, try cubing it for soup next time. Or just eat it off the tray (not that I do that, ahem).