Autumn Quinoa Bowl with Roasted Veggies

Ingredients

• 1 cup quinoa, rinsed
• 2 cups butternut squash, peeled and cubed
• 2 cups brussels sprouts, halved
• 1 medium red onion, sliced
• 2 tablespoons olive oil
• 3 tablespoons tahini
• 2 tablespoons lemon juice
• 1 tablespoon maple syrup
• 2 tablespoons water
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups baby spinach
• 1/4 cup pumpkin seeds

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 sliced red onion with 1 tablespoon of olive oil. Season with salt and pepper.