Harvest Bowl


1 cup quinoa

1 delicata squash, sliced in half and then sliced into 1/2-inch chunks

1 lb. brussels sprouts, sliced in half

2 Tbsp. olive oil

salt + pepper

1 large cooked beet*, cut into chunks

sliced almonds, to top

For the sauce:

2 Tbsp. smooth almond butter

2 Tbsp. olive oil

1 Tbsp. maple syrup

1/2 - 1 tsp. minced rosemary

salt + pepper

1.Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.

2. Cook quinoa according to package directions. Once cooked, season with salt and pepper, and set aside.

3. While the quinoa is cooking, place sliced delicata squash and brussels sprouts on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 20-30 minutes, or until caramelized and tender. Set aside.

4. Make the sauce: Whisk almond butter, olive oil, maple syrup, rosemary, salt, and pepper together. It should be thick yet pourable. If it's too thick, add additional olive oil or water to thin.

5. Make the bowls: Add quinoa and cooked veggies to a large bowl and season with salt and pepper. Toss with sauce. Top with sliced almonds.

Additional Notes
*You can roast a raw beet if desired. Or use canned beets. Just make sure they're flavorless.
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