Step 1
Prepare the veggie bowl: Preheat the oven to 425F. Prepare the the quinoa according to package directions and set aside.

Step 2
Place the butternut squash, Brussels sprouts, and chickpeas in a large bowl. Drizzle them with 1 tablespoon of the olive oil and toss until coated. Spread the veggies on a large rimmed baking sheet. Bake in the oven until the veggies are lightly browned and the butternut squash is tender. About 18-20 minutes. Toss the vegetables halfway through cooking.

Step 3
Place the kale in a large bowl and toss with the the remaining 1 tablespoon of oil. Add the kale to a baking sheet and put it in the oven for 5-7 minutes or until the leaves crisp up a bit.

Step 4
While the veggies roast, make the dressing. Add all of the dressing ingredients, along with 1/4 cup of water, to a small bowl and whisk until smooth, or use an immersion blender or food processor. Taste and adjust the seasonings if desired.

Step 5
Divide the quinoa between four bowls and top each bowl with an equal portion of the veggies. Drizzle with the dressing and serve.

Notes

• *This recipe is from the Dishing up the Dirt cookbook

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Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.