Ingredients

• Ingredients Scale 1x2x3x 1 large sweet potato, cut into 1 inch cubes 2 cups broccoli florets 2 large carrots, sliced 2 cups brussels sprouts, quartered lengthwise 1 onion, sliced (use your favorite onion or what you have on hand) 1 can (15 oz.) garbanzo beans (chickpeas), drained and rinsed 1 tablespoon olive oil mineral salt & fresh cracked pepper or lemon-pepper, to taste 2 cups cooked quinoa or grain of choice (about 1/2 cup per person) Lemon-Cannellini Sauce 2 cans (15 oz.) cannellini beans, drained and rinsed 3 – 4 tablespoons nutritional yeast 1 teaspoon garlic powder 3/4 – 1 cup vegetable broth (start low and add as needed) juice of 1 good size lemon generous pinch of red pepper flakes mineral salt, to taste 1 tablespoon fresh chopped basil, thyme, parsley, chives, sage or tarragon (choose your favorite or what use what you have on hand)

Preparation

• Instructions Preheat oven to 425 degrees F. Roast: Line roasting pan/baking dish with silpat, parchment paper or grease lightly with neutral oil. Add vegetables to roasting pan and toss to coat with olive oil. Arrange vegetables in a single layer (as much as possible), sprinkle with salt and pepper to taste. Roast vegetables until tender and lightly browned, about 45 minutes, mixing once halfway through. Grain: Start your grain of choice while vegetables are cooking. Quinoa will take about 30 minutes. Sauce: Prepare your sauce by placing all the ingredients into your food processor/blender, except for the herbs, and process until smooth. Add extra broth as needed to thin. Add in herbs and pulse once or twice. Place sauce in a small saucepan and heat over low heat, uncovered, until warm, stirring occasionally. Serve: Serve vegetables with grain of choice and a nice helping of sauce over top. Serve warm. Serves 4 generously. Store leftovers in refrigerator for up to a week. Leftovers are just as delicious!