FitVeggieLife

Make some noise if you like filling your body with some delicious a** good food, that will keep you healthy & happy?! This recipe will give you all the energy you need, while also stuffing you with veggies. It’s oil-free, full of essential nutrients, and tastes damn good.

Shout out to Nora for the amazing goddess dressing, from Nora Cooks.

Ingredients:

• 1 c quinoa, cooked according to package
  
• 3 tbsp olive oil
• 4 c brussel sprouts, halved
• dash of salt and pepper
• dash of cumin
• dash of paprika
• dash of garlic powder
  
• 1 large sweet potato, diced
• dash of salt and pepper
  
• 1 cauliflower, cut into small florets
• dash of pepper
• dash of curry powder
• handful of spinach
  
  Goddess Dressing
• 1 1/2 c raw cashews
• 3/4 c water
• 3 tbsp fresh lime juice
• 1 tbsp pure maple syrup
• 1/2 tsp salt
• 1/2 c cilantro, lightly packed
• 1/2 c parsley, lightly packed
• 2 green onions, chopped

Instructions:

1. Preheat your oven to 400 degrees, and line 2 baking sheets with tinfoil. When I cooked this I did brussel sprouts on one, cauliflower and sweet potato on the other.
2. For the brussel sprouts, lay them out on the first baking sheet, drizzle with 1 tbsp olive oil, and top with salt and pepper, cumin, paprika, and garlic powder.
3. The sweet potatoes will be laid out on half of the other baking sheet, drizzled with 1 tbsp olive oil, and topped with salt and pepper.
4. Cauliflower will go on the other half of the second baking sheet, drizzle with 1 tbsp of olive oil, and sprinkle on curry powder.
5. Place both baking sheets in the oven for 15 minutes, remove flipping everything with a spatula, and returning to the oven cook for another 15 minutes.
6. While the veggies are roast you can make the Green Goddess dressing.
   
   Goddess Dressing
7. You will need a high powered blender such as a Vitamix for best results. First, soak the cashews in very hot water for at least 5 minutes, longer if desired. I do this by boiling water in my tea kettle and pouring it over the cashews in a bowl or measuring cup.
8. Drain and rinse the soaked cashews, then add them to your blender, along with the water, lime juice, maple syrup and salt. Blend until very smooth.
9. Add the fresh herbs and onions to the blender and pulse or blend to combine. I prefer to pulse it so you can still see some tiny flakes of the herbs, but you could blend it until very smooth as well.
10. You can serve immediately, or refrigerate for up to 5 days. It may thicken a bit in the refrigerator, so thin it with water if desired.
    
11. Plate your spinach, top with quinoa, veggies, and dressing. Enjoy that sh*t.