A nutrient-dense meal packed with colorful greens to spice up your usual salad! Make ahead and bring in for lunch all week long.

Created by: Wellory Nutritionist Nyssa

Prep time: 10 minutes Cook time: 40 minutes Serving Size: 2-3

Great source of… ✓ Healthy fats ✓ Protein ✓ Fiber ✓ Manganese ✓ Iron ✓ Folate ✓ Magnesium ✓ Potassium ✓ Vitamins A, B, E, K, C & B2

Ingredients:

• 1–2 tbsp olive oil
• 1 large sweet potato
• 2 large carrots
• 1 1/2 cups brussels sprouts
• 1 1/2 cups broccoli florets
• 1/4 large red onion
• 1 can (15 oz) chickpeas
• 1-2 lemons
• Salt & pepper
• 2 cups cooked quinoa
• 5 oz spinach
• 1/2 large avocado
• 2 tablespoon Hummus
• Red pepper flakes

Steps:

1. Preheat oven to 400 degrees
2. Prepare vegetables: cube sweet potatoes, peel carrots (if needed), drain and rinse chickpeas, slice brussels sprouts and red onion
3. Place veggies and lemon (cut into 6 pieces) in a large roasting pan or rimmed baking sheet
4. Add olive oil, salt and pepper to taste
5. Roast for 40-45 minutes (or until veggies are brown and tender) and shaking pan halfway through
6. Remove from oven and let cool for a few minutes
7. Prepare individual bowls with scoop of quinoa, handful of spinach, sliced avocado and tablespoon of hummus
8. Top each bowl with your veggies
9. Add a sprinkle of red pepper flakes and a squeeze of lemon juice
10. Keep leftovers in refrigerator for up to 3-4 days in a covered container

Tips:

• Replace quinoa with farro or brown rice
• Want more flavor? Add hot sauce on top
• Want more protein? Add hemp hearts, chicken, or hard boiled egg