2 cups sweet potatoes , cut into 1-inch chunks
1 cup brussels sprouts , trimmed and sliced in half OR broccoli cut into pieces
cooked quinoa (as base)
3 tablespoons extra virgin olive oil
Apple cider vinegar
Salt and pepper
3-4 cups leafy greens
1/2 cup of cooked adzuki or black beans
2 cups assorted raw chopped veggies (bell peppers, cucumber, radishes)
Tahini Dressing or Cilantro Lime Dressing
Hummus, Pesto or Guacamole
Chopped herbs, green onion or handful sprouts to garnish
Preheat the oven to 400ºF. Toss sweet potatoes with 2 tbsp of olive oil, coating evenly, then arrange the potatoes into a single layer on a baking pan. Sprinkle with salt and pepper, then place them in the oven to roast for 30 minutes, or until easily pierced with a fork. Toss the brussels sprouts or broccoli in a tablespoon of olive oil and a drizzle of apple cider vinegar, then arrange them cut-side down on a baking pan. Sprinkle with salt and add them to the oven with the sweet potatoes-- the brussels will need to cook for only 20 minutes, or until easily pierced with a fork. Once everything is cooked, assemble each bowl by starting with a scoop of cooked quinoa and a large handful of leafy greens as the base. Top with some roasted brussels sprouts, sweet potatoes, and any raw chopped vegetables that you like. Add a dollop of pesto, hummus or guac and drizzle dressing over the top. Garnish with green onions, herbs, sprouts, avocado and black pepper, if desired, and serve immediately. Store leftovers separately in airtight containers in the fridge. For an easy packed lunch, you can pack the cooked quinoa, mixed greens, and roasted vegetables in one container, and the two dressings in a separate container to help prevent wilting. Stir in the dressings just before serving and enjoy.
