Harvest Vegetarian Bowl

Ingredients

• 1½ lb Butternut Squash
• 1 lb Brussels Sprouts
• ½ Red Onion
• 15 oz Chickpeas
• 3 tbsp Olive Oil
• ¾ tsp Salt
• ½ tsp Black Pepper
• 1 cup Quinoa
• 2 cup Vegetable Broth
• ¼ cup Tahini
• 2 tbsp Maple Syrup
• 2 tbsp Lemon Juice
• 2 tbsp Water
• ½ tsp Garlic Powder
• 2 tbsp Fresh Parsley (optional)

Steps

1. Preheat oven to 400°F (200°C). Peel and cube butternut squash, halve Brussels sprouts, and thinly slice red onion. Drain and rinse chickpeas.
2. On a large baking sheet, toss the squash, Brussels sprouts, red onion, and chickpeas with 2 tablespoons of olive oil, salt, and pepper. Roast for 25-30 minutes, or until vegetables are tender and slightly caramelized, flipping halfway through.
3. While vegetables roast, combine quinoa and vegetable broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Fluff with a fork.
4. Prepare the dressing: In a small bowl, whisk together tahini, maple syrup, lemon juice, water, and garlic powder until smooth. Add more water if needed to reach desired consistency.
5. Divide the cooked quinoa among four bowls. Top with the roasted vegetables and chickpeas.
6. Drizzle generously with the maple-tahini dressing. Garnish with fresh parsley, if desired, and serve warm.