Another of my favorites from week 2 of the Whole Living Action Plan, these roasted vegetables were so filling and flavorful! Seriously guys, this dish was so good! I love butternut squash and Brussels sprouts already, and roasting them is definitely the way to go, but tossing them with smoked paprika gives the vegetables another amazing layer of flavor. Smoked paprika has to be one of my favorite spices ever, but I don’t cook with it nearly enough. The sauce that is mixed with this dish, and then served on top is also a wonderful thing! Who would have thought the combination of tahini, apple cider vinegar and some herbs could be so wonderful. I love all those flavors separately, but I never would have thought to put them together. Definitely a winning dish!
Roasted Vegetables with Quinoa
3 cups butternut squash, diced
2 cups Brussels sprouts, trimmed and halved
2 Tbsp melted coconut oil or extra-virgin olive oil
Coarse salt and freshly ground black pepper
1 tsp smoked paprika
1 clove garlic
2 Tbsp tahini
3 Tbsp apple cider vinegar
2 Tbsp extra-virgin olive oil
2 Tbsp water
1/4 cup fresh chives, chopped
1/4 cup fresh parsley, chopped
1/4 cup fresh cilantro, chopped
1 cup cooked Quinoa
2 1/2 cups baby spinach, divided
1. Preheat oven to 425 degrees. Line a baking sheet with aluminum foil, and on the baking sheet toss together the butternut squash, olive oil or coconut oil, salt, pepper. and smoked paprika. Roast for 25-30 minutes, until cooked through and golden brown.
2. To make the sauce, add the garlic, tahini, vinegar, olive oil, water, chives, parsley and cilantro to a food processor. Pulse together until smooth. Season to taste with salt and pepper.
3. Toss the roasted vegetables, Quinoa and 2 Tbsp of the sauce together in a large bowl.
4. To serve, toss each serving with 1 1/4 cups baby spinach. Drizzle with remaining sauce, to taste.
Smoked Paprika previously: Grilled Shrimp and Sausage Skewers with Smoky Paprika Glaze