Vegetarian Nourish Bowl

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Servings: 4

 

1          cup large, diced butternut squash

16        ounces Brussels sprouts, halved

1          medium red onion, large diced

1/2       can (8 ounces) reduced-sodium garbanzo beans, rinsed and drained

1          head garlic (about 10 cloves), peeled

1          tablespoon olive oil

freshly ground pepper, to taste

1          lemon, juiced

2          tablespoons water

1          teaspoon Sriracha sauce

1/4       cup peanut butter

1          cup cooked quinoa

1          tablespoon finely chopped peanuts

 

Heat oven to 400 F and line rimmed baking sheet with parchment paper. On prepared baking sheet, arrange butternut squash, Brussels sprouts, onion, garbanzo beans and garlic; toss vegetables in olive oil and season with pepper, to taste.

 

Roast 30-40 minutes until slightly golden in color. Halfway through baking, shake vegetables or turn over to ensure even browning.

 

To make dressing: Mix together lemon juice, water, Sriracha sauce and peanut butter.

 

To serve, top quinoa with roasted veggies, crushed peanuts and drizzle of lemon-peanut butter sauce.

 

Nutritional information per serving: 323 calories, 14 g total fat, 2 g saturated fat, 308 mg sodium, 42 g carbohydrates, 11 g fiber, 5 g sugar, 13 g protein, 92% vitamin A, 197% vitamin C, 11% calcium, 28% iron.

 

 

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