FUEL & FITNESS 1 | Page 76

Veggie bowl : Rinse the quinoa and place in saucepan with 1 3 / 4 cups of water . bring to boil , stir , and cover the pot ; turn heat to low and cook 10-15 minutes . remove from heat and let it sit for 5 minutes , then fluff with a fork . transfer to a large bowl Preheat the oven to 375 ° and line two rimmed baking sheets with parchment paper Combine yams , carrots , onions and mushrooms in a large bowl , add the olive oil , mix and evenly to coat the veggies . add the salt , paprika , parsley and rosemary ; mix . in a small bowl combine the brussels sprouts with olive oil to coat and a sprinkle of salt and paprika , set aside . divide the vegetables and herbs between the two baking sheets and bake for 40-55 minutes - in the last 15 minutes add the brussels sprouts and roast for remainder of cooking time Add the roasted vegetables to the large bowl and combine with the quinoa . serve in individual portions with the tahini sauce .

Credits to : Linsey | Dolly and Oatmeal