Veg­e­tar­ian Nour­ish Bowl

Escalon Times - - NEWS -

Serv­ings: 4

1 cup large, diced but­ter­nut squash

16 ounces Brus­sels sprouts, halved

1 medium red onion, large diced

1/2 can (8 ounces) re­duced­sodium 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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