SERVINGS: 3 PREPPING TIME: 15 min COOKING TIME: 20 min | INGREDIENTS: 1 cup of canned black beans 1 small sweet potato 1 red pepper 8-10 brussels sprouts 1 small butternut squash 4 cups leafy greens of your choice, packed down ¼ cup of pumpkin seeds 2 tbsp goat cheese S&P olive oil for dressing: 2 tbsp honey 3 tbsp olive oil 1 tbsp apple cider vinegar S&P 1 garlic clove, minced |
DIRECTIONS
Preheat oven to 425F°.
Prep the veggies. Start by trimming both ends and peeling the skin of the butternut squash with a vegetable peeler. Halve the squash vertically into a bulbous end and a neck. Remove seeds from the bulbous part and proceed to slice and dice both sections 1 inch pieces. If the squash is particularly tough, consider microwaving it for a minute to make cutting easier. Peel and cube sweet potato. Trim and quarter the brussels sprouts. Roughly chop the bell pepper (Try to keep the size pieces consistent across the vegetables so it cooks evenly). Drain the black beans and set aside.
Slightly oil the largest sheet pan you have. Lay out the vegetables and the beans onto the pan in sections in a single layer. S&P to taste and drizzle with additional olive oil. Transfer into the oven and roast until squash and sweet potato are fork tender and slightly golden, about 20 min.
While the veggies roast, make the vinaigrette. In a jar or a bowl combine olive oil, honey, apple cider vinegar and minced garlic. S&P to taste. Mix vigorously until the dressing emulsified.
Once the veggies are done, remove from the oven and serve on a bed of leafy greens. Drizzle with the vinaigrette, garnish with goat cheese and pumpkin seeds and enjoy!
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