Roasted Autumn Vegetable Bowl with Quinoa and Maple-Tahini Dressing

Ingredients

• 2 medium sweet potatoes, peeled and cubed
• 1 pound brussels sprouts, trimmed and halved
• 1 medium red onion, sliced
• 1 cup quinoa, uncooked
• 2 cups vegetable broth
• 1/4 cup tahini
• 2 tablespoons maple syrup
• 2 tablespoons lemon juice
• 2-4 tablespoons water, as needed
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup pumpkin seeds, toasted

Instructions

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   In a large mixing bowl, toss the cubed sweet potatoes, brussels sprouts, and sliced red onion with a drizzle of olive oil, salt, and pepper.