Autumn Harvest Vegetarian Bowl

Ingredients

• 2 cups butternut squash, peeled and cubed
• 1 1/2 cups brussels sprouts, trimmed and halved
• 1 cup quinoa, uncooked
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3 tbsp tahini
• 2 tbsp lemon juice
• 2 tbsp water
• 1 clove garlic, minced
• 2 cups kale, chopped
• 1/2 cup pomegranate arils

Instructions

1. 1

   Preheat oven to 400°F (200°C). Toss the cubed butternut squash and brussels sprouts with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender and lightly browned.

2. 2

   Meanwhile, cook the quinoa according to package instructions.