Name: Vegetarian Nourish Bowl
Prep time: 15 min
Cook time: 40 min
Ingredients: 1 cup large butternut squash (diced); 16 ounces Brussels sprouts (halved); 1 medium red onion (diced); 1/2 can reduced sodium garbanzo beans ((8 oz.) rinsed and drained); 10 cloves garlic (peeled); 1 tablespoon olive oil; 1 lemon (juiced); 2 tablespoons water; 1 teaspoon Sriracha hot sauce; 1/4 cup peanut butter; 1 cup quinoa (cooked); 1 tablespoon peanuts (finely chopped peanuts); Freshly ground pepper

Vegetarian Nourish Bowl

Print Recipe

Prep Time 15 mins

Cook Time 40 mins

Servings 4 people

Ingredients

1 cup large butternut squash diced
16 ounces Brussels sprouts halved
1 medium red onion diced
1/2 can reduced sodium garbanzo beans (8 oz.) rinsed and drained
10 cloves garlic peeled
1 tablespoon olive oil
1 lemon juiced
2 tablespoons water
1 teaspoon Sriracha hot sauce
1/4 cup peanut butter
1 cup quinoa cooked
1 tablespoon peanuts finely chopped peanuts
Freshly ground pepper

Instructions

Preheat oven to 400 degrees 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.
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 browning.
Prepare dressing by mixing together, lemon juice, water, sriracha, and peanut butter. To serve, top quinoa with roasted veggies, crushed peanuts and a drizzle of lemon-peanut butter sauce.