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Export 13 ingredients for grocery delivery
Step 1
Preheat the oven to 400ºF. Toss sweet potatoes with 3 tablespoon olive oil and a sprinkle of salt (optional). Spread them out in a single layer in a shallow roasting pan or rimmed baking sheet. Toss the Brussels sprouts with 2 tablespoons of olive oil and a sprinkle of salt and spread them out on a rimmed baking sheet, cut side down. Roast the vegetables, undisturbed, for 25-30 minutes or until they are tender and starting to brown. The sweet potatoes may need 5 more minutes in the oven than the Brussels.
Step 2
While the veggies are roasting, cook the quinoa per package instructions (1 cup quinoa with 2 cups water for about 12-14 minutes). While the quinoa is cooking put the sliced kale into a large bowl. When the quinoa is ready, immediately add the hot quinoa to the bowl with the kale and toss to combine. The kale will soften and cook a bit from the heat of the quinoa.
Step 3
Using food processor or blender, finely chop the toasted pecans. Add the nutritional yeast, 1/4 teaspoon of salt, and 1 tablespoons of olive oil, and pulse to combine.
Step 4
In a separate small bowl whisk the remaining 4 tablespoons olive oil with the lemon juice, dijon, 1/4 teaspoon salt, and pepper, to taste. Pour the lemon vinaigrette mixture over the kale-quinoa and toss to combine. Sprinkle the pecan parmesan on top just before serving, and toss.
Step 5
To serve, divide the quinoa/kale mixture between 4-5 bowls. Divide the sweet potatoes and Brussels sprouts between the bowls, each in their own pile so you can see all the wonderful colors and textures. Sprinkle garnishes on top: cranberries, almonds, micro-greens or all three. Season, to taste, with salt and pepper.
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