Recipe courtesy of Kristina LaRue, RD, CSSD at www.loveandzest.com.
1 cup large diced butternut squash
16 ounces Brussels sprouts, halved
1 medium red onion, large diced
1/2 can (or 8 ounces) reduced sodium garbanzo beans, rinsed and drained
1 head garlic (about 10 cloves), peeled
1 tablespoon olive oil
Freshly ground pepper
1 lemon, juiced
2 tablespoons water
1 teaspoon Sriracha hot sauce
1/4 cup peanut butter
1 cup cooked quinoa
1 tablespoon finely chopped peanuts
- Preheat oven to 400 degrees F and line rimmed baking sheet with parchment paper. On prepared baking sheet, arrange butternut squash, Brussels sprouts, onion, garbanzo beans and garlic; toss vegetables in olive oil and season with pepper.
- Roast veggies for 30-40 minutes until slightly golden in color, Halfway through baking, give veggies a shake or turn them over to ensure even browning.
- Prepare dressing by mixing together lemon juice, water, Sriracha and peanut butter. To serve, top quinoa with roasted veggies, crushed peanuts and a drizzle of lemon-peanut butter sauce.
Nutrition facts per serving: 323 calories, 14 grams total fat, 2 grams saturated fat, 0 milligrams cholesterol, 308 milligrams sodium, 42 grams carbohydrate, 11 grams fiber, 5 grams sugar, 13 grams protein, 92% vitamin A, 197% vitamin C, 11% calcium, 28% iron