Roasted Veggie Bowl

Ingredients

Broccoli

Brussel Sprouts (halved)

Red Onion (roughly chopped)

Sweet and/or Red Potatoes (1/2 inch pieces)

Kale (chopped)

Cooked Quinoa (optional)

Directions

Prep your veggies. Toss in whatever spices you like (I often use Mrs. Dash table blend) with olive oil (optional). arrange spaciously on a baking sheet and put in the oven at 425 for 30-40 minutes. place in bowl with some chopped kale and cooked quinoa. top with lemon tahini or Sriracha Mayo and enjoy! This is a great fall meal! Top with some avocado or edamame or some protein like chicken or Salmon. This recipe is pretty customizable!

Sriracha Mayo

Sriracha

Mayonnaise (I use vegan Mayo)

grated garlic

a dash of lemon juice

Directions

Take a table spoon of Mayo and mix with a dash of sriracha until you get you desired balance of heat

Lemon Tahini

⅓ cup Tahini

minced garlic (about a clove)

lemon juice (to taste. I like 3-4 tablespoons

a dash of warm water

Salt and pepper to taste

Directions

Mix all the ingredients and whisk. Add water until you achieve your desired consistency

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