Roasted Winter Vegetable Bowl with Quinoa and Tahini Dressing

Ingredients

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 pound Brussels sprouts, trimmed and halved
• 1 medium red onion, sliced
• 4 cloves garlic, minced
• 1 cup quinoa, uncooked
• 2 cups vegetable broth
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1 tablespoon maple syrup
• 2-4 tablespoons water, as needed
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup parsley, chopped

Instructions

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   In a large mixing bowl, toss the cubed butternut squash, Brussels sprouts, and sliced red onion with 2 tablespoons of olive oil, salt, and pepper. Spread the vegetables on a baking sheet and roast for 25-30 minutes, or until tender and lightly browned.