1/2can8 ounces reduced-sodium garbanzo beans, rinsed and drained
1head garlicabout 10 cloves, peeled
1tablespoonolive oil
freshly ground pepperto taste
1lemonjuiced
2tablespoonswater
1teaspoonSriracha sauce
1/4cuppeanut butter
1cupcooked quinoa
1tablespoonfinely chopped peanuts
Instructions
Heat oven to 400° F and line rimmed baking sheet with parchment paper. On prepared baking sheet, arrange butternut squash, Brussels sprouts, onion, garbanzo beans and garlic; toss vegetables in olive oil and season with pepper, to taste.
Roast 30-40 minutes until slightly golden in color. Halfway through baking, shake vegetables or turn over to ensure even browning.
To make dressing: Mix together lemon juice, water, Sriracha sauce and peanut butter.
To serve, top quinoa with roasted veggies, crushed peanuts and drizzle of lemon-peanut butter sauce.
Notes
Nutritional information per serving: 323 calories, 14 g total fat, 2 g saturated fat, 308 mg sodium, 42 g carbohydrates, 11 g fiber, 5 g sugar, 13 g protein, 92% vitamin A, 197% vitamin C, 11% calcium, 28% iron.