Vegetarian Nourish Bowl

by pblovers

Recipe courtesy of Kristina LaRue, RD, CSSD at

Vegetarian Nourish Bowl

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Yields: 4 bowls
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


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


  1. 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.
  2. 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.
  3. 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

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