Step 1

Preheat the oven to 400°F

Step 2

Line 2 baking sheets with foil and lightly coat with oil

Step 3

Add the sweet potatoes to a large bowl and toss with 1 tablespoon oil, the maple syrup, cinnamon, sumac, a little paprika, salt and pepper

Step 4

Spread evenly on one of the prepared baking sheets and roast until just tender, 30 to 35 minutes, turning the potatoes at the 20-minute mark to prevent burning

Step 5

Meanwhile, in the same bowl, add the Brussels sprouts and toss with the balsamic vinegar, a little paprika, salt and pepper

Step 6

Place on one end of the second prepared baking sheet

Step 7

In the same bowl, add the broccoli, cauliflower and bell peppers and toss with 1 tablespoon oil, a little paprika, salt and pepper

Step 8

Spread out on the baking sheet next to the Brussels sprouts

Step 9

Roast the second pan of veggies until just tender, about 20 minutes, tossing once

Step 10

Meanwhile, cook the quinoa according to the package directions

Step 11

When done, fluff with a fork

Step 12

Layer the quinoa on the bottom of a large serving bowl

Step 13

Top with the cooked veggies and sweet potatoes and mix everything together

Step 14

If using a protein, place that on top

Step 15

If you're eating the dish throughout the week, you can switch up the protein as you like