Autumn Vegetable Harvest Bowl

Ingredients

• 2 cups butternut squash, peeled and cubed
• 1.5 cups brussels sprouts, trimmed and halved
• 1 cup quinoa, uncooked
• 4 cups kale, chopped
• 1 whole avocado, diced
• 1/4 cup pumpkin seeds
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1 tablespoon maple syrup
• 2-3 tablespoons water, for thinning dressing
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Instructions

1. 1

   Preheat oven to 400°F (200°C). Toss the cubed butternut squash and brussels sprouts with a drizzle of olive oil, salt, and pepper. Roast for 20-25 minutes, until tender and lightly browned.

2. 2

   While the vegetables are roasting, cook the quinoa according to package instructions.