Autumn Quinoa and Roasted Veggie Bites
Prep 10 min · Cook 25 min · Serves 4 · easy
A delightful vegan snack packed with plant-based proteins, seasonal veggies, and a crunchy nut topping.
Ingredients
- 1 cup quinoa, rinsed
- 1 medium sweet potato, peeled and diced
- 8 ounces brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup pecans, chopped
Instructions
- 1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 2
Cook the quinoa according to package instructions. Fluff with a fork and set aside.
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