Roasted Vegetable Harvest Bowl

Ingredients

• 1½ lb Butternut squash
• 1 lb Brussels sprouts
• 1 Red onion
• 3 tbsp Olive oil
• ½ tsp Salt
• ¼ tsp Black pepper
• 1 cup Quinoa
• 2 cups Vegetable broth
• ¼ cup Tahini
• 2 tbsp Lemon juice
• 1 clove Garlic
• 2 tbsp Water
• 1 tsp Maple syrup (optional)
• ½ cup Pecan halves (optional)

Steps

1. Preheat oven to 400°F (200°C). Peel and cube the butternut squash. Halve the Brussels sprouts. Cut the red onion into wedges.
2. On a large baking sheet, toss the squash, Brussels sprouts, and red onion with 2 tablespoons of olive oil, salt, and pepper. Roast for 25-30 minutes, or until tender and slightly caramelized, flipping halfway.
3. While vegetables roast, rinse quinoa thoroughly. 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 liquid is absorbed.
4. For the dressing, whisk together tahini, lemon juice, minced garlic, 1 tablespoon olive oil, and water in a small bowl. Add maple syrup if desired. Season with a pinch of salt and pepper.
5. Fluff the cooked quinoa with a fork. Divide quinoa among four bowls. Top with roasted vegetables.
6. Drizzle generously with tahini dressing. Garnish with pecan halves if using.