Directions

1. Preheat oven to 400 F
2. Cube sweet potatoes into approximately 1/2 inch cubes, peel prior if desired
3. In a large bowl, toss in 1-2 teaspoons Olive or Avocado oil
4. Toss in garlic powder, Italian seasoning, salt and pepper
5. Spread in single layer on cookie sheet and bake for 30-40 minutes until fork tender
6. While sweet potatoes cook, thinly slice Brussels sprouts into rounds
7. In same large bowl, toss in oil and season with same seasonings
8. Spread in single layer on cookie sheet and bake for 20-30 min, until tender and slightly browned stirring 1-2 times
9. Remove any large stems from kale and chop into approximately 1-2 inch pieces
10. In same large bowl, toss in oil and season with same seasonings
11. Spread in single layer on cookie sheet a bake for 15-25 min until slightly crispy, stirring 1-2 times
12. If using Carrots, chop into bite sized rounds or semicircles, thinner cooks faster, thicker cooks slower
13. Toss and season same as other vegetables, bake in single layer for 15-30 min until fork tender
14. Rinse Quinua if desired and place in medium sauce pan with 1 and 1/4 cups of water, salt generously
15. Bring water to a boil then reduce heat to low and simmer covered for 15-20 min until tender, remove from heat and rest covered for 5 min
16. As vegetables and quinoa finish, add them back into large mixing bowl and fold together
17. Microwave/steam edamame as directed on bag and add to bowl
18. Stir dressing in
19. Serve warm topped with cheese of choice (Goat, Feta or Parmesan recommended)

Directions – Dressing