Autumn Quinoa Bowl with Roasted Vegetables

Ingredients

• 1 cup quinoa, rinsed
• 2 cups butternut squash, peeled and cubed
• 2 cups brussels sprouts, halved
• 1 medium red onion, diced
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup cashews, soaked in water for 2 hours
• 1/4 cup almond milk
• 2 tablespoons lemon juice
• 1 tablespoon maple syrup
• 1 clove garlic, minced
• 1/4 teaspoon salt

Instructions

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   In a large bowl, toss the cubed butternut squash, halved brussels sprouts, and diced red onion with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.