
A nutrient-dense meal packed with colorful greens to spice up your usual salad! Make ahead and bring in for lunch all week long.
Created by: Wellory Nutritionist Nyssa
Prep time: 10 minutes
Cook time: 40 minutes
Great source of…
✓ Healthy fats
✓ Protein
✓ Fiber
✓ Manganese
✓ Iron
✓ Folate
✓ Magnesium
✓ Potassium
✓ Vitamins A, B, E, K, C & B2
Ingredients:
1–2 tbsp olive oil
1 large sweet potato
2 large carrots
1 1/2 cups brussels sprouts
1 1/2 cups broccoli florets
1/2 large red onion
6 serrano chilis
1 can (15 oz) chickpeas
1-2 lemons
Salt & pepper
2 cups cooked quinoa
5 oz spinach
1 – 2 avocados
Hummus
Red pepper flakes
Hemp hearts
Steps:
Preheat oven to 400 degrees
Prepare vegetables: cube sweet potatoes, peel carrots (if needed), drain and rinse chickpeas, slice brussels sprouts, red onions, and serrano chilis
Place veggies and lemon (cut into 6 pieces) in a large roasting pan or rimmed baking sheet
Add olive oil, salt and pepper to taste
Roast for 40-45 minutes (or until veggies are brown and tender) and shaking pan halfway through
Remove from oven and let cool for a few minutes
Prepare individual bowls with scoop of quinoa, handful of spinach, sliced avocado and tablespoon of hummus
Top each bowl with your veggies
Add a sprinkle of red pepper flakes, hemp hearts and a squeeze of roasted lemons and you're done!
Keep leftovers in refrigerator for up to 3-4 days in a covered container
Tips:
Replace quinoa with farro, spelt berries, brown rice, white rice, or barley
Don't love spice? Leave out the serrano peppers!
Want more flavor? Add hot sauce on top