(Serves a Party of 4)
Sounds like quite a mouthful, but dang it is by far one of the most wholesome meals I make.
From the roasted potatoes, roasted brussels sprouts, black beans, and lemon pepper quinoa, it’s got a little bit of everything all in one nutrient loaded dish that your body will thank you for.
Living a plant-based lifestyle, I have realized how important potatoes are for me. They are one of those vegetables that are super filling and satisfying and incorporate a healthier carb to be the centerpiece of so many different dinners.
For tonight, I spiced things up a bit using some dill weed and sea salt for the potatoes, dried parsley and garlic powder for the brussels, and of course the tasty lemon and pepper combination to mix into the quinoa!
Ingredients:
- 1 and 1/2 Cup of Red Quinoa (boiled in 2 and 1/2 cups of water)
- 1 Cup of Mini Yellow Potatoes
- 1 Cup of Mini Purple Potatoes
- 2 Cups of Brussels Sprouts
- 1 Can of Cooked Black Beans
- 2 Lemons (squeezed)
- 1 Tablespoon of Dried Parsley
- 1 Teaspoon of Garlic Powder
- 1 Tablespoon of Dill Weed
- 2 Tablespoons of Avocado Oil
- Few Pinches of Salt and Pepper
Preheat the oven to 400 degrees, and get together your chopped potatoes and brussel sprouts.
Grab 2 baking sheets – one for the potatoes mixed with the dill weed and some salt – and the other for the brussels combined with the dried parsley and garlic powder.
Bake them both for about 20 minutes – and in the mean time begin to boil your quinoa and the black beans.
When the quinoa is fully cooked, squeeze your 2 lemons and dash a bit of salt and pepper into it.
For the beans, I left them plain – but feel free to spice them up to your desire.
By now your potatoes and brussels should be ready for action, so plate it all up and enjoy!
Plant Sugar Kitchen 