Green lentils (cooked): 100g (1/2 cup), Quinoa (cooked): 50g (1/4 cup), Sweet potato: 100g (1 small, diced), Brussels sprouts: 100g (1 cup, halved), Red onion: 50g (1/2 small, diced), Olive oil: 10ml (2 tsp), Balsamic vinegar: 5ml (1 tsp), Maple syrup: 5g (1 tsp), Dijon mustard: 5g (1 tsp), Garlic: 3g (1 clove, minced), Thyme (fresh): 2g (1/2 tsp, chopped), Rosemary (fresh): 2g (1/2 tsp, chopped), Pumpkin seeds: 10g (1 tbsp), Salt: 2g (1/2 tsp), Black pepper: 1g (1/4 tsp)
1. Preheat oven to 425°F (220°C). 2. In a large bowl, toss 100g diced sweet potato, 100g halved Brussels sprouts, and 50g diced red onion with 5ml olive oil, 1g salt, and 1g black pepper. 3. Spread the vegetables on a baking sheet in a single layer. 4. Roast for 25-30 minutes, stirring halfway through, until vegetables are tender and lightly browned. 5. Meanwhile, in a small bowl, whisk together 5ml olive oil, 5ml balsamic vinegar, 5g maple syrup, 5g Dijon mustard, 3g minced garlic, 2g chopped thyme, 2g chopped rosemary, 1g salt, and a pinch of black pepper to make the dressing. 6. In a serving bowl, combine 100g cooked green lentils and 50g cooked quinoa. 7. Add the roasted vegetables and drizzle with the dressing. 8. Toss gently to combine and top with 10g pumpkin seeds.
