RECIPES + BLOG
March 15, 2018
Ingredients (2-4 servings):
3 cups butternut squash
2 cups brussels sprouts, halved
1 head of cauliflower
2 Tbsp coconut oil
1 tsp smoked paprika
2 cloves garlic
1/4 cup tahini
1/4 cup + 2 Tbsp apple cider vinegar
1/4 cup extra virgin olive oil
1/4 cup water
1/2 cup chives, chopped
1/2 cup parsley, chopped
1/2 cup cilantro, chopped
1 cup cooked quinoa
2.5 cups baby spinach
Preheat oven to 425F.
Toss squash, brussels sprouts and cauliflower in melted coconut oil on a rimmed baking sheet. Season with salt, pepper and paprika.
Roast for 35-40 minutes, mixing the vegetables at least once.
For the dressing: Pulse garlic, tahini, vinegar, olive oil, water, chives, parsley and cilantro in a food processor or blender until smooth. Season with salt and pepper.
In a large serving bowl, toss cooked quinoa (follow directions on box) with roasted vegetables and as much dressing as desired.
Toss each portion with a handful of spinach and a sprinkle of pepper. Enjoy!
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