Step 1

Preheat oven to 425 F.

Step 2

Mist one or two baking sheets with nonstick olive oil spray and add veggies in single layer. Generously mist the tops with additional olive oil spray (alternatively you can toss in 1 to 2 tablespoons olive oil) and sprinkle on the salt, pepper and optional thyme.

Step 3

Roast in oven on middle rack for 25 minutes, or until veggies are soft and caramelized. You should have some burnt Brussels sprout leaves (they're extra delicious this way).

Step 4

Spread the chopped leafy greens on the bottom of a single-serving wide bowl. Create pretty sections on top, by layering on the quinoa, roasted veggies, sliced apple or pear and chicken. Sprinkle your optional nuts/seeds on top and drizzle on dressing.