Ingredients
4
4 servings
- •2 ½ tablespoons olive oil
- •2 cloves garlic, minced
- •½ teaspoon onion powder
- •½ teaspoon cumin
- •½ teaspoon paprika
- •1 cup butternut squash, peeled, diced
- •1 cup mushroom, diced
- •1 cup brussel sprout, halved
- •salt, to taste
- •pepper, to taste
- •⅓ cup tahini
- •1 tablespoon maple syrup
- •1 tablespoon apple cider
- •1 tablespoon fresh orange juice
- •2 tablespoons water
- •3 cups quinoa, cooked
- •2 cups kale
- •1 cup lentils, cooked
- •½ cup red cabbage, diced
- •½ cup beet, cooked, diced
- •½ cup walnut
- •¼ cup fresh parsley, minced
Instructions
- Preheat the oven to 400°F (200°C).
- In a small bowl, combine the olive oil, garlic, onion powder, cumin and paprika. Mix well.
- Arrange the butternut squash, mushrooms and Brussels sprouts in separate piles on a baking sheet.
- Season the vegetables with salt and pepper and drizzle with the seasoned oil. Mix well with your hands.
- Bake for about 20-25 minutes, until tender.
- To make the dressing, combine the tahini, maple syrup, apple cider, orange juice, water, and a pinch of salt and pepper in a small bowl. Mix well with a fork.
- Combine the quinoa, kale, butternut squash, mushrooms, brussels sprouts, lentils, red cabbage, beets, and walnuts in a large bowl and top with the tahini dressing and parsley.
- Nutrition Calories: 1855 Fat: 84 grams Carbs: 231 grams Fiber: 36 grams Sugars: 20 grams Protein: 64 grams
- Enjoy!
Nutritional Facts
Per 4 servings
- Calories: 963
- Carbohydrate: 138g
- Fat: 31g
- Fiber: 22g
- Protein: 39g
- Sugar: 11g
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