Veggie Veggie Overload

Last night for dinner I made a roasted Brussel sprout, bell pepper, butternut squash, and shaved pear quinoa dish with added chicken… woah… It was amazing. I had some of the leftovers today for lunch without the chicken but with sautéed spinach, hummus, and avocado.  

  
Recipe:

Ingredients:

1/2 lb Brussel sprouts (halved)

1/2 bell pepper (diced)

1 tbsp coconut oil

1.5 cups cooked quinoa

1/2 pear (shred with cheese grater)

1/2 avocado

1 tbsp hummus

Handful of spinach

Vinaigrette:

1 tbsp tamari

1 tbsp white wine vinegar

1 tsp honey

2 tsp Dijon mustard 

Set oven to 400 F. Coat Brussel sprouts, bell peppers, and butternut squash with coconut oil. Bake for 40 minutes, flipping halfway. Mix the shredded pear in with the cooked quinoa. Top quinoa with roasted veggies and toss in the vinaigrette. 

Then, I sautéed the spinach with a small amount of coconut oil spray. Took the leftover quinoa ^^ from last night and topped it with the hummus and avocado!!! SOOO DELISH 

 

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