It’s no secret we love grain bowls in our house as I’ve professed our love for them multiple times here on the blog. After reading this months Recipe Redux challenge I was all kinds of excited and I can’t wait to see all the recipes that will come from this link up party.
Plant Protein Power Bowls
Packed with protein, fiber and color, plant power bowls are trendy and delicious. Show us the healthy recipe that’s in your bowl.
This grain bowl represents what it means to eat the rainbow. Beautiful, vibrant colors make up this Autumn inspired bowl for a healthy, nutritious and filling meal. It’s vegan, gluten-free, and full of fiber and protein. Once upon a time my husband and I thought a meal wasn’t complete if meat wasn’t involved but we have completely embraced meatless meals within the past few years. Our go to vegetarian meals are grain bowls and I’m always surprised by how full and satisfied I am after eating them, in the best way possible.
This bowl can be made in advance by roasting the vegetables and cooking the quinoa ahead of time, making for a quick, healthy and delicious lunch or dinner. I really like the combination of vegetables used here but feel free to swap them out for others you have on hand. I’ve used roasted beets in place of the spiralized ones but either work equally as well. I highly recommend taking the few extra minutes to make your own hummus. It really takes no time at all, it’s inexpensive and its even better than the store bought kind (which I do keep around on occasion). Ina Garten’s hummus recipe has become my go to method for making my own. The hummus serves as the sauce so finish each bowl with a generous scoop over top. Mix everything together for one big happy bowl of goodness.
- 1 cup uncooked quinoa
- 1 cup Brussels Sprouts, cut in half
- ½ cup hummus (preferably homemade)
- 1 15oz. can chickpeas, drained
- 1-1½ cups butternut squash, cubed
- 1 cup spiralized beets or half cup roasted
- ½ teaspoon cumin
- ½ teaspoon chili powder
- Preheat oven to 400 degrees
- Add the cubed butternut squash, and Brussels sprouts to a baking sheet. Drizzle with olive oil and salt. Set aside.
- Drain the chickpeas and pat dry with a paper towel. In a medium-sized bowl drizzle the chickpeas with olive oil and salt until lightly coated. Add the cumin and chili powder, coating the chickpeas. Add the chickpeas to the baking sheet (you may need to use and extra pan) and place in the oven. Roast 15 minutes. Remove, toss the vegetables and cook for another 10-12 minutes or until the chickpeas are golden and the squash is soft.
- While the chickpeas and the vegetables are roasting, cook the quinoa according to the directions on the package. Fluff with a fork and set aside.
- Once the quinoa is cooked and the roasting is done build your bowls by dividing the quinoa among two bowls. Add in the chickpeas, beets, Brussels Sprouts, and Butternut Squash. Top with the hummus