Vegetarian Nourish Bowl
1 cup large diced butternut squash
16 ounces Brussels sprouts, halved
1 medium red onion, large diced
1/2 can (or 8 oz) reduced sodium garbanzo beans, rinsed and drained
1 head garlic (about 10 cloves), peeled
1 tablespoon olive oil
Freshly ground pepper
1 lemon, juiced
2 tablespoons water
1 teaspoon Sriracha hot sauce
1/4 cup peanut butter
1 cup cooked quinoa
1 tablespoon finely chopped peanuts
1. Preheat oven to 400 degrees F and line rimmed baking sheet with parchment paper. On prepared baking sheet, arrange butternut squash, brussel sprouts, onion, garbanzo beans and garlic; toss vegetables in olive oil and season with pepper.
2. Roast veggies for 30-40 minutes until slightly golden in color. Halfway through baking, give veggies a shake or turn them over to ensure even browing.
3. Prepare dressing by mixing together, lemon jucie, water, sriracha and peanut butter. To serve, top quinoa with roasted veggies, crushed peanuts and a drizzle of lemon-peanut butter sauce.
Yields: 4 servings
(per serving): 323 calories, 14g total fat, 2g saturated fat, 0mg cholesterol, 308mg sodium, 42g carbohydrate, 11g fiber, 5g sugar, 13g protein, 92% vitamin A, 197% vitamin C, 11% calcium, 28% iron