Autumn Glow Nourish Bowl

Serves: 4

Roast Vegetables

Preheat the oven to 425 degrees F

Line a baking tray with baking paper.

1 tbsp olive oil
1 red onion, thinly sliced
2 garlic cloves, chopped
1 small hannah sweet potato, cubed
1 small red sweet potato, cubed
1 red bell pepper, chopped
1 zucchini, chopped
12 ounces brussels sprouts, trim the ends and halved

Toss the oil, onion, garlic, sweet potatoes and brussels sprouts. Add to the baking tray, bake in oven for 50 minutes, stopping halfway to stir.

Quinoa

1 and 1/4 cup quinoa, rinsed
3 cups water

Bring quinoa and water to boil, reduce the heat to low, allow it to cook for 15 minutes.

Sauce

1/4 cup tahini
3 tbsp water
1 tsp tamari
1 tsp dijon mustard
1/2 tsp turmeric powder
1 and 1/2 tbsp lemon juice
1/2 tsp onion powder
1/2 tsp black pepper powder

Add the sauce ingredients to a bowl, whisk until well combined.

Yields: 8 tbsp sauce

Assemble the bowls

1/3 cup almonds, chopped and roasted

Dry roast almonds in low flame for 5 minutes.

2 cups baby spinach or baby kale
1/4 cup pomegranate seeds
2 tbsp dried cranberries

Add greens, quinoa and baked veggies. Sprinkle on almonds pomegranate seeds and cranberries. Drizzle on the sauce and enjoy.

Tastes Note: Tastes AWESOME
Source: pickuplimes