Fall Quinoa Bowl

Fall Quinoa Bowl

Another super easy - minimal prep and minimal clean up - vegan meal!!!! Enjoy you guys! PS- don't skip the sauce! That is truly what makes this bowl!!!!!!!

You Will Need:

1 Cup Cooked Quinoa

1 lb. Brussel Sprouts, sliced

1 Bunch (or prepacked container) of Beets 

1 Tbsp. Olive Oil 

Dash of Salt & Pepper

The Sauce:

2 Tbsp. Almond Butter

2 Tbsp. Olive Oil

1 Tbsp, Maple Syrup

1 Tsp. Rosemary

Dash of Salt & Pepper

Directions:

1. First make sure your quinoa is cooked and your vegetables are roasted! Follow your package instructions for quinoa. For both the beets and brussel sprouts, I slice them up and lay them on a pan coated with olive oil, salt and pepper. Roast both at 400 degrees, the beets need 10-15 minutes and the brussel sprouts need 15-20. 

2. The only other step is to whisk together your sauce! Tip! I always waste money on an expensive container of almond butter we never eat for recipes like this. This time, I got two of the sample size pouches of the Justin's Almond Butter ($1 each) and used up both of those! Cheaper and no guilt about wasting extra!!!!!

3. Combine everything into a bowl and drizzle the sauce on top! If you want the sauce to be more gooey, you can throw it in the microwave for a quick 15-30 seconds!!!!!!