Ingredients:

  • 1 lb sweet potato, peeled and cubed
  • 1 lb Brussels sprouts, halved
  • 1 medium red onion, wedged
  • 2 tbsp extra virgin olive oil
  • 1 tsp garlic powder
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1 cup uncooked quinoa, rinsed
  • 2 cups vegetable broth
  • 1 tbsp olive oil
  • 1/4 cup extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • 1 clove garlic, minced
  • 1 tsp maple syrup
  • 1/2 tsp salt
  • 1/2 cup crumbled feta cheese
  • 1 avocado, sliced
  • 2 tbsp fresh parsley, chopped
  • 1/4 cup toasted pepitas

Instructions:

  1. Preheat your oven to 400°F (200°C). On a large rimmed baking sheet, toss the sweet potatoes, Brussels sprouts, and red onion with olive oil, garlic powder, salt, and pepper. Spread them in a single layer and roast for 20–25 minutes, stirring halfway through, until the edges are mahogany-colored and tender.
  2. Heat 1 tbsp of oil in a medium saucepan over medium heat. Add the rinsed quinoa and toast for 2 minutes until it smells nutty.
  3. Pour in the vegetable broth, bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.
  4. In a small jar or bowl, whisk together the olive oil, lemon juice, minced garlic, maple syrup, and salt until emulsified.
  5. Divide the fluffy quinoa into bowls, top with roasted vegetables, sliced avocado, crumbled feta, toasted pepitas, and chopped parsley. Drizzle with the lemon-garlic dressing.