INGREDIENTS
2
Avocados
16 oz
Brussels sprouts
1
Butternut squash, small
1/2
Cabbage, purple wedges
1/2
Lemon, juice of
1
Parsley, fresh
2
Red potatoes
1
Yellow onion
1 tsp
Dijon mustard
1/2 tsp
Maple syrup
1 tbsp
Tahini
1 cup
Quinoa
1
All purpose seasoning blend
1
Salt
1
Olive oil, extra virgin