Ingredients

• Ingredients Scale 1x2x3x 1 – 2 tablespoons olive oil 1 large sweet potato, cut into 3/4″ cubes 2 large carrots, sliced 1 1/2 cups brussles sprouts, halved or quartered 1 1/2 cups broccoli florets 1/2 large red onion, sliced 6 serrano chilis, sliced in half and de-seeded 1 can (15 oz) chickpeas, drained and rinsed or 1 1/2 cups cooked 1 – 2 lemons, cut into six pieces mineral salt & fresh cracked pepper, to taste To serve 2 cups cooked quinoa 5 oz. spinach 1 – 2 avocados big dollop of hummus red pepper flakes, to garnish hemp hearts, to garnish

Preparation

• Instructions Preheat oven to 400 degrees F. Prepare vegetables: remove any unsightly spots on the sweet potato skins before cubing, peel the carrots if needed and half or quarter the brussels sprouts depending on the size. Roast: Place vegetables, chickpeas and lemon in a large roasting pan or rimmed baking sheet. Toss with oil and sprinkle with salt & pepper to taste. Roast for 40 – 45 minutes, stirring halfway through. Vegetables should be slightly browned on the edges and fork tender. Remove from oven and let cool a few minutes.  Serve: In individual bowls, serve vegetables with 1/3 cup quinoa, handful of spinach, sliced avocado and a nice dollop of hummus. Top with a sprinkle of red pepper flakes, hemp hearts a squeeze of roasted lemons. Serves 6 Store: Keep leftovers in the refrigerator for up to 3 – 4 days, in a covered container. For storing and meal prep these multi-use glass containers (affiliate link).