Roasted Vegetables

• 2 cups broccoli, cut into bite-sized pieces
• 2 cups Brussels sprouts, halved
• 1 medium sweet potato, peeled and cubed into bite-sized pieces
• ¼ cup extra virgin olive oil
• 1 tablespoon pure maple syrup
• ½ teaspoon garlic powder
• ½ teaspoon ground cinnamon
• ½ teaspoon smoked paprika
• ½ teaspoon ground cumin
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper

Quinoa Salad

• 2/3 cup uncooked quinoa, rinsed
• 1 1/3 cups vegetable broth (or water)
• ½ lemon, juiced
• 1 teaspoon extra virgin olive oil
• 1/3 cup dried cranberries, chopped
• 1 small apple, chopped
• ¼ cup roasted salted pistachios, chopped (or chopped roasted almonds)
• 1 cup baby arugula, roughly chopped
• ½ cup crumbled feta cheese (or goat cheese)

Dressings

• Tahini Dressing:
• ¼ cup tahini
• 1 tablespoon pure maple syrup
• 2 tablespoons fresh lemon juice
• 2 teaspoons balsamic vinegar
• 1 small garlic clove, minced or pressed
• 1-3 tablespoons hot water, to thin
• Salt and freshly ground black pepper, to taste
• Maple-Balsamic Vinaigrette:
• 1 tablespoon balsamic vinegar (or apple cider vinegar)
• 2 tablespoons pure maple syrup
• 1 teaspoon Dijon mustard
• ¼ cup extra virgin olive oil
• 1 small garlic clove, minced or pressed
• ¼ teaspoon fine sea salt
• ¼ teaspoon freshly ground black pepper

Protein

• Protein of choice: crispy tofu, grilled chicken, salmon, or roasted chickpeas (optional)