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.