Bitchin' Harvest Veg Bowl

Serves: 2
Prep Time: 10

Cook Time: 15
Calories: ~350 per bowl

This bowl keeps it simple but packs a serious punch of flavor and nourishment. Roasted roots meet fresh herbs with a double dose of Bombay and Heat Bitchin’ Sauce to turn up the volume on cozy vegan vibes. Warning: Heat is HOT—adjust to your fire level.

Ingredients

1 cup	Quinoa
1 small	Butternut Squash, peeled and cubed
2 medium	Shallots, cut into wedges
2 small	Golden Beets, quartered or eighthed
2 small	Red Beets, quartered or eighthed
10	Brussel Sprouts, halved
1 tbsp	Oil, of your choice
1 tbsp	Oregano
1 tbsp	Flaky Salt
1 tsp	Coarse Ground Black Pepper
1/4 cup	Roasted Chile Pepita Bitchin' Sauce

Method

For the Bowl:

Make Quinoa to package instructions, or use leftovers!
Preheat oven to 425°F. Toss all veggies in oil, oregano, salt, and pepper until coated.
Spread on parchment-lined sheet pan and roast 12-15 minutes until golden and tender.
Scoop Quinoa into your bowl and smear Raosted Chile Pepita Bitchin’ Sauce all over.
Load your roasted roots on top, add another spoonful of Bitchin’ Sauce.
Finish with a sprinkle of fresh parsley.

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