Are you tired of the same old salad?

This veggie bowl is full of plant-based protein and makes for a satisfying lunch! With the addition of the zesty lemon tahini dressing, this will soon be one of your weekly favorites.  

Ingredients

• 2 red peppers

• 6-8 Brussels Sprouts

• 1 head of kale

• ½ red onion

• 1 avocado

• 1 small butternut squash

• 1 tsp. salt

• 1 tsp. sea salt

• ½ tsp. chili powder

• 1 tbs. olive oil

• 1 cup uncooked red quinoa

• 1 cup cannellini beans

• 1 cup edamame (I used an organic frozen brand)

Dressing:

• ½ cup tahini

• ¼ cup coconut cream (I used canned organic)

• ½ cup almond milk

• 2 tbs. fresh cilantro

• 2 tsp nubeleaf Lemon Juice powder

Directions:

1. Preheat the oven to 375

2. Peel and dice the butternut squash then add to a small bowl along with the olive oil, salt, and chili powder. Toss to coat.

3. Spread on a parchment-lined baking sheet along with the red pepper (quartered and de-seeded).

4. Bake for 25-30 minutes or until the squash is tender.

5. In a medium-sized pot, add the water, 1 tsp. of salt and quinoa and bring to a boil. Once boiling, reduce to a simmer, cover, and cook for about 20 minutes or until the liquid is absorbed.

6. In a food processor (with the shredding attachment), add the Brussels Sprouts. Remove and set aside.

7. Roughly chop the kale into bite-sized pieces and set aside.

8. Rinse and drain the edamame and cannellini beans and set aside.

9. In a food processor or blender, add all of the ingredients for the dressing and blend until smooth.

10. Once the squash and quinoa are cooked, serve immediately!

Based on a recipe by The Blonde Chef. The original recipe can be found at: http://www.theblondechef.com/rainbow-veggie-bowl/