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Ingredients
0 servings
brussels sprouts
ends trimmed and cut in half
kale
edamame frozen
organic, edamame
zucchini
chopped
quinoa
extra virgin olive oil
sea salt
pepper
sea salt
pepper
your favorite vegan creamy dressing
optional
Instructions
Step 1
Preheat the oven to 400 degrees. Drizzle the brussels sprouts and zucchini with olive oil, sea salt and pepper. Roast for 25-30 minutes until tender (zucchini may cook faster, so check on it and remove and set aside when done) Cook quinoa according to package directions in water or vegetable broth. Add a small amount of extra virgin olive oil to a pan over medium heat. Add the kale and sauté until wilted and slight crispy. Add edamame and sauté until warm. Arrange everything into a bowl or mix together!
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