Roasted Root Vegetable and Quinoa Bowl

Ingredients

• 2 medium sweet potatoes, peeled and cubed
• 3 medium carrots, peeled and sliced
• 1 pound Brussels sprouts, trimmed and halved
• 1 cup quinoa, rinsed
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons lemon juice
• 1/4 cup parsley, chopped
• 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 sweet potatoes, sliced carrots, and halved Brussels sprouts with 1 tablespoon of olive oil, salt, and black pepper.