I love organization and planning.
There is a certain sweet success that comes along with deciding what you're going to make for dinner, going to the store, gathering ingredients, making it, and patting yourself on the back for the glory that is your homemade meal.
Sometimes, though, you've worked out way too hard, it's raining and your car needs gas and you're just really not in need of a pat on the back.
Or at least that's me...
On days such as these, I'm glad I have the below in my repertoire.
Roasted Veggies and Quinoa
1 sweet potato, skinned and diced into cubes
any other veggies you need to get rid of - I used around 8 brussel sprouts, 1 head of broccoli, 2 carrots, a handful of plum tomatoes, 6 garlic cloves, and 1 shallot diced small
1 tablespoon olive oil
1 tablespoon lemon
1 teaspoon agave (or maple syrup)
1/2 teaspoon salt
1/4 teaspoon cayenne
1/2 tablespoon oregano
1/2 tablespoon basil
1 teaspoon chili powder
Preheat oven to 375 degrees
Mix spice ingredients together in a bowl
Add the vegetables and mix again
Spread evenly on baking sheet
Cook in oven for approximately 35-45 minutes, depending on how crispy you like your veggies
Be sure to stir them with a spatula or wooden spoon at least once
If they look too dry, add a spray or two of olive oil or spray oil/butter
In the meantime, make quinoa according to package instructions
It doesn't get more versatile.
Feel free to utilize any and or all of your favorite veggies.
You can also swap out any spices for favorites of your own.
Regarding serving, I served it with 2 tablespoons of flavored hummus and quinoa.
Serve mixed with pasta and a bit of parmesan and tomato sauce.
Put it together with brown rice and a splash of soy.
Served as a side to any meat dish, it is delicious.
Make it your own.
But most importantly, enjoy.