Introduction
Grilled Brussels sprouts and butternut squash quinoa bowls are the perfect fall-inspired meal, full of warm, comforting flavors and seasonal vegetables. The slightly charred, smoky Brussels sprouts and sweet, caramelized butternut squash combine beautifully with fluffy quinoa, creating a hearty and nutritious base. Topped with crunchy pecans, sweet dried cranberries, and drizzled with a creamy lemon garlic tahini dressing with a hint of maple syrup, this dish offers a balanced blend of savory, sweet, and tangy notes.
This bowl is packed with nutrients and fiber, making it an ideal choice for a wholesome lunch or dinner. The quinoa provides plant-based protein, while the grilled vegetables offer vitamins and minerals. The topping of pecans adds healthy fats and a delightful crunch, while dried cranberries bring a pop of sweetness to the mix. With a flavorful lemon garlic tahini dressing that ties it all together, this is a nutritious yet satisfying meal perfect for vegans, vegetarians, or anyone looking to add more plant-based meals to their diet. Plus, it’s easy to prepare and customizable for any palate.
Ingredients:
For the Bowl:
- 2 cups Brussels sprouts, trimmed and halved
- 2 cups butternut squash, peeled and diced
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1 cup quinoa
- 2 cups vegetable broth or water
- 1/4 cup pecans, toasted and roughly chopped
- 1/4 cup dried cranberries
- Salt and pepper to taste
For the Lemon Garlic Tahini Dressing:
- 1/4 cup tahini
- 2 tablespoons fresh lemon juice
- 1 tablespoon pure maple syrup
- 1 small garlic clove, minced
- 2-3 tablespoons water (to thin, as needed)
- Salt and pepper to taste
Preparation:
Step 1: Prepare the Quinoa
- Rinse the quinoa under cold water using a fine mesh strainer to remove any bitterness.
- In a medium saucepan, bring 2 cups of vegetable broth or water to a boil. Add the quinoa, reduce the heat to low, cover, and let it simmer for 15 minutes, or until the quinoa is fluffy and the liquid has been absorbed.
- Once cooked, remove from heat, fluff the quinoa with a fork, and set it aside to cool slightly.
Step 2: Grill the Brussels Sprouts and Butternut Squash
- Preheat your grill to medium-high heat. If you don’t have a grill, you can roast the vegetables in an oven at 400°F (200°C).
- Toss the halved Brussels sprouts and diced butternut squash with olive oil, smoked paprika, garlic powder, salt, and pepper.
- Place the vegetables in a grill basket or directly on the grill grates.
- Grill the vegetables for about 15-20 minutes, turning occasionally, until they are tender and have a nice char. If roasting, cook for 25-30 minutes, stirring halfway through, until caramelized and soft.
Step 3: Prepare the Lemon Garlic Tahini Dressing
- In a small mixing bowl, whisk together the tahini, fresh lemon juice, maple syrup, minced garlic, and a pinch of salt and pepper.
- Gradually add water, one tablespoon at a time, until the dressing reaches a creamy, pourable consistency. Taste and adjust seasoning as necessary.
Step 4: Toast the Pecans
- In a small dry skillet, toast the pecans over medium heat for 3-5 minutes, stirring frequently, until they become fragrant and slightly golden. Be careful not to burn them.
- Once toasted, remove from heat and roughly chop the pecans.
Step 5: Assemble the Bowl
- In individual serving bowls, start by layering a scoop of cooked quinoa as the base.
- Top with the grilled Brussels sprouts and butternut squash.
- Sprinkle each bowl with toasted pecans and dried cranberries for added crunch and sweetness.
Step 6: Add the Dressing
- Drizzle the lemon garlic tahini dressing generously over each bowl.
- Optionally, garnish with additional fresh herbs like parsley or cilantro for extra flavor.
Cooking Notes:
- Grilling Tips: If you don’t have a grill basket, be sure to cut the vegetables large enough to avoid them falling through the grill grates. Grilling adds a smoky flavor, but roasting in the oven is an excellent alternative.
- Quinoa Cooking: Rinsing the quinoa before cooking removes its natural bitterness. If you’re using a different grain like farro or rice, adjust the cooking times accordingly.
- Pecans: Toasting the pecans enhances their flavor, but make sure to watch them carefully as nuts can burn quickly.
- Dressing: The lemon garlic tahini dressing can be made ahead and stored in the fridge for up to a week. If it thickens too much, add a splash of water to bring it back to a pourable consistency.
Serving Suggestions:
- Serve this quinoa bowl warm or at room temperature.
- This dish pairs well with a side of crusty bread or pita for added texture and heartiness.
- To make it even more filling, add roasted chickpeas or sliced avocado.
- For a protein boost, top with grilled chicken, tofu, or tempeh, depending on your dietary preference.
Tips:
- Meal Prep: This recipe is great for meal prepping. Store the quinoa, grilled veggies, pecans, and dressing separately and assemble the bowls just before serving. This will keep everything fresh and prevent sogginess.
- Customization: You can easily swap the vegetables for other seasonal favorites like sweet potatoes, carrots, or zucchini. Additionally, feel free to use different nuts or seeds, such as walnuts or pumpkin seeds, depending on what you have on hand.
- Storage: Store leftovers in airtight containers in the fridge for up to 4 days. Reheat the vegetables and quinoa as needed and add the dressing fresh to maintain the best flavor and texture.
- Tahini Substitute: If you don’t have tahini, you can substitute it with a different nut butter like almond or cashew butter, but it will slightly alter the flavor.
Prep Time:
- 15 minutes
Cooking Time:
- 25 minutes
Total Time:
- 40 minutes
Nutritional Information (per serving):
- Calories: 420
- Protein: 12g
- Carbohydrates: 52g
- Fat: 19g
- Fiber: 8g
- Sodium: 300mg
Conclusion:
Grilled Brussels sprouts and butternut squash quinoa bowls are a nutrient-packed, flavorful, and hearty dish that is perfect for any meal. The combination of smoky Brussels sprouts, sweet butternut squash, crunchy pecans, and chewy dried cranberries creates a textural and flavor explosion that’s both satisfying and nourishing. The lemon garlic tahini dressing with maple syrup adds a creamy, tangy sweetness that perfectly complements the earthy tones of the grilled vegetables. This bowl is not only visually stunning with its vibrant colors but also a powerhouse of vitamins, minerals, and plant-based protein. Whether you’re looking for a healthy lunch, a cozy dinner, or a meal prep option, this recipe will quickly become a favorite in your kitchen.
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Grilled Brussels Sprouts and Butternut Squash Quinoa Bowls
- Total Time: 40 minutes
Ingredients
For the Bowl:
- 2 cups Brussels sprouts, trimmed and halved
- 2 cups butternut squash, peeled and diced
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1 cup quinoa
- 2 cups vegetable broth or water
- 1/4 cup pecans, toasted and roughly chopped
- 1/4 cup dried cranberries
- Salt and pepper to taste
For the Lemon Garlic Tahini Dressing:
- 1/4 cup tahini
- 2 tablespoons fresh lemon juice
- 1 tablespoon pure maple syrup
- 1 small garlic clove, minced
- 2–3 tablespoons water (to thin, as needed)
- Salt and pepper to taste
Instructions
Step 1: Prepare the Quinoa
- Rinse the quinoa under cold water using a fine mesh strainer to remove any bitterness.
- In a medium saucepan, bring 2 cups of vegetable broth or water to a boil. Add the quinoa, reduce the heat to low, cover, and let it simmer for 15 minutes, or until the quinoa is fluffy and the liquid has been absorbed.
- Once cooked, remove from heat, fluff the quinoa with a fork, and set it aside to cool slightly.
Step 2: Grill the Brussels Sprouts and Butternut Squash
- Preheat your grill to medium-high heat. If you don’t have a grill, you can roast the vegetables in an oven at 400°F (200°C).
- Toss the halved Brussels sprouts and diced butternut squash with olive oil, smoked paprika, garlic powder, salt, and pepper.
- Place the vegetables in a grill basket or directly on the grill grates.
- Grill the vegetables for about 15-20 minutes, turning occasionally, until they are tender and have a nice char. If roasting, cook for 25-30 minutes, stirring halfway through, until caramelized and soft.
Step 3: Prepare the Lemon Garlic Tahini Dressing
- In a small mixing bowl, whisk together the tahini, fresh lemon juice, maple syrup, minced garlic, and a pinch of salt and pepper.
- Gradually add water, one tablespoon at a time, until the dressing reaches a creamy, pourable consistency. Taste and adjust seasoning as necessary.
Step 4: Toast the Pecans
- In a small dry skillet, toast the pecans over medium heat for 3-5 minutes, stirring frequently, until they become fragrant and slightly golden. Be careful not to burn them.
- Once toasted, remove from heat and roughly chop the pecans.
Step 5: Assemble the Bowl
- In individual serving bowls, start by layering a scoop of cooked quinoa as the base.
- Top with the grilled Brussels sprouts and butternut squash.
- Sprinkle each bowl with toasted pecans and dried cranberries for added crunch and sweetness.
Step 6: Add the Dressing
- Drizzle the lemon garlic tahini dressing generously over each bowl.
- Optionally, garnish with additional fresh herbs like parsley or cilantro for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 420
- Sodium: 300mg
- Protein: 12g