Vegetarian Nourish Bowl
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.