Veg­e­tar­ian Nour­ish Bowl

The Record (Troy, NY) - - DINING -

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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