A simple vegan dish with a vibrant fall twist!

If you want to make this dish non-vegan, I recommend using turkey!

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INGREDIENTS

1. 1 cup quinoa (or brown rice)
2. 3 tbsp coconut oil, divided
3. 2 tsp salt, divided
4. 1 15oz can of chickpeas
5. 1 large sweet potato, cubed
6. 1 avocado
7. 1 cup brussels sprouts, cut into halves
8. 2 garlic cloves, sliced thin
9. 4 oz fresh snow peas, strings removed
10. 2 carrots, sliced thin
11. 1/4 cup sliced cherry tomatoes
12. 1/2 cup frozen peas, thawed
13. 2 scallions, sliced thin
14. 3 tbsp chopped fresh cilantro
15. 3 tbsp freshly squeezed lime juice
16. 1 tbsp toasted sesame oil
17. 1 tbsp coconut aminos
18. 1/2 tsp red pepper flakes

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COOK TIME – 40 MINUTES / PREP TIME – 17 MIN / SERVES – 4 to 6 PEOPLE

• Preheat the oven to 400 degrees and line two baking sheets with parchment paper.
• Toss the sweet potato and brussels sprouts in 2 tbsp of coconut oil (divide oil evenly amongst veggies) and season with 1 tsp salt.
• Place the veggies in their own tray (you may need 2 trays)
• Place tray(s) in the oven
• The roasted veggies will need different cooking times: Brussels sprouts 25-30 min; Sweet potatoes 20-25 min.
• Cook 1 cup quinoa as listed on the package then set aside.
• Put a saucepan over high heat and add the remaining 1 tbsp coconut oil, garlic, snow peas, carrots, and cherry tomatoes. Sauté for 3 minutes. Add the thawed peas and cover the pan to warm them through.
• Remove the veggies from the oven and set aside.
• Add the roasted veggies and sautéed veggies to the quinoa and stir to combine.
• When ready to serve, stir in the scallions, cilantro, lime juice, sesame oil, coconut aminos, red pepper flakes, then add your sliced avocado on top and sprinkle the remaining 1 tsp of salt.

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I hope you liked this week’s anti-inflammatory dish! Have a wonderful week and happy November!