This Brussels sprouts quinoa bowl is a hearty fall grain bowl with crispy roasted Brussels sprouts and chickpeas, tender potatoes, kale and fluffy quinoa, all topped with sliced avocado and a creamy creamy avocado dressing. The recipe makes 2 big bowls.

The Brussels sprouts and chickpeas roast together on one pan with olive oil, salt, pepper and paprika until they start to crisp. While they’re in the oven, you cook the potatoes and quinoa. Then everything gets tossed with chopped kale and the warm quinoa, which softens the kale just enough.

Why You’ll Love This Brussels Sprouts Quinoa Bowl

• Brussels sprouts and chickpeas roast on the same pan at 400°F, so you get caramelized sprouts and crunchy chickpeas with one baking sheet.
• Tossing the kale with warm quinoa softens it slightly, so it’s tender instead of tough.
• The creamy avocado dressing is thick and creamy from Greek yogurt and avocado, with fresh dill, lime juice and garlic.
• Quinoa, chickpeas and Greek yogurt make it a filling meatless lunch or dinner.
• It’s naturally gluten-free.

Here’s what you’ll need:

• Brussels sprouts
• Chickpeas
• Olive oil, kosher salt, cracked pepper and paprika
• A yellow potato
• Quinoa
• Kale
• Avocados (one for the bowls and one for the dressing)
• For the creamy avocado dressing: plain Greek yogurt, fresh lime juice, garlic, fresh dill, onion powder and almond milk

Produce, pantry basics and one sheet pan doing most of the work.

Brussels Sprouts Quinoa Bowl Ingredient Notes

Brussels Sprouts

Cut them in half and spread them out in a single layer with the chickpeas. Giving them room on the pan is what lets them roast and crisp instead of steam. If you love Brussels sprouts on their own, try my Roasted Brussels Sprouts too.

Chickpeas

Drain and rinse them, then pat them dry before they go on the pan. Dry chickpeas get crispier in the oven. If you love that crunch, my Crunchy Spiced Chickpeas make a great snack.

Quinoa

You only need ½ cup of dry quinoa cooked in 1 cup of water. It simmers while the vegetables roast. For more tips, here’s my post on how to make fluffy quinoa.

The Creamy Avocado Dressing

Plain Greek yogurt and a whole avocado make the base, and fresh dill, lime juice, garlic and onion powder give it a tangy, ranch-like flavor. Use plain, unsweetened almond milk to thin it, adding it slowly until the dressing is pourable. If you need a dairy-free option, my Dairy-Free Ranch Dressing is a good stand-in.

I buy pantry staples like quinoa, olive oil, spices and canned chickpeas on Thrive Market, a high-quality online grocer. Get 40% off your first order at Thrive Market here.

How to Make a Brussels Sprouts Quinoa Bowl

Most of this is hands-off. Here’s the order:

1. Roast the Brussels sprouts and chickpeas. Preheat the oven to 400°F. Spread the halved Brussels sprouts and chickpeas in a single layer on a baking sheet lined with non-stick foil. Sprinkle with olive oil, salt, pepper and paprika and toss right on the pan until coated. Bake for 30 to 40 minutes, until the Brussels sprouts and chickpeas are beginning to crisp.
2. Cook the potato. Bring a small pot of water to a boil, add the cubed potato and simmer until tender, about 5 to 7 minutes. Drain and set aside.
3. Cook the quinoa. In another pot, bring the quinoa, 1 cup of water and ¼ teaspoon of salt to a boil. Reduce the heat to a simmer, cover and cook for 18 to 20 minutes, until the water is absorbed. Fluff with a fork.
4. Toss the bowls. In a large bowl, toss the warm quinoa with the kale, Brussels sprouts, chickpeas and potatoes. Divide between two bowls and top with sliced avocado.
5. Blend the dressing. Blend all of the dressing ingredients except the almond milk in a food processor. Slowly add the almond milk until it’s pourable, then drizzle it over the bowls.

See the full recipe and tips in the printable recipe card below.

Ways to Change It Up

• Greens: Use spinach or arugula instead of kale.
• Add protein: Top it with grilled chicken or salmon.
• Swap the potato: A cubed sweet potato is a nice fall twist on the yellow potato.
• More fall bowls: My Butternut Squash Quinoa Bowl with Arugula is another cozy one.

How to Store and Meal Prep It

Store the quinoa, roasted vegetables, chickpeas and potatoes in an airtight container in the fridge for up to 4 days. The chickpeas soften a bit as they sit, but they still taste great. Keep the dressing in a separate airtight container and slice the avocado fresh when you eat. Since the dressing is made with avocado, it’s best within 2 days. Eat the bowls cold, or warm the quinoa and vegetables in the microwave before adding the avocado and dressing.

Brussels Sprouts Quinoa Bowl FAQs

Can I make quinoa bowls ahead of time?

Yes. Roast the Brussels sprouts and chickpeas, cook the potatoes and quinoa, and store them together in the fridge for up to 4 days. Add the avocado and dressing right before eating so they stay fresh and green.

Do I need to rinse quinoa before cooking it?

It’s a good idea unless the package says it’s pre-rinsed. Quinoa has a natural coating called saponin that can taste a little bitter, and a quick rinse in a fine-mesh strainer takes care of it.

Is this quinoa bowl vegan?

As written, it’s vegetarian but not vegan, because the dressing is made with Greek yogurt. Everything else in the bowl is plant-based.

Is this Brussels sprouts quinoa bowl gluten-free?

Yes. Quinoa is naturally gluten-free (here’s more on why quinoa is gluten-free), and so is everything else in the bowl and the dressing.

What else can I add to a fall grain bowl?

Roasted sweet potato or butternut squash, toasted pumpkin seeds, dried cranberries or a handful of arugula all work well with roasted Brussels sprouts. Keep the creamy avocado dressing, since it goes with just about everything.

If you make this Brussels sprouts quinoa bowl, let me know how you liked it in the comments!

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