Old Navy Veggie Power Bowls

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant medley of roasted vegetables, quinoa, and tahini dressing, packed with flavor and nutrition. This Mediterranean recipe (vegetarian), ready in about 60 minutes, pairs quinoa, butternut squash, brussels sprouts for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 30 min Serves 4 Mediterranean cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Toss butternut squash, brussels sprouts, and red onion with 2 tbsp olive oil, salt, and pepper. Roast for 25-30 minutes until tender and caramelized.
  2. Step 2: Cook quinoa according to package instructions, then fluff with a fork. In a bowl, whisk tahini, lemon juice, honey, cumin, and 1 tbsp water until smooth.
  3. Step 3: Divide roasted vegetables and quinoa into bowls. Drizzle with tahini dressing and garnish with sesame seeds.

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