INGREDIENTS
1 lb
brussels sproutstrimmed
2 cups
butternut squashpeeled
1 large
fugi apple
1/3 cup
pomegranate arils
1/2 cup
feta cheese crumbles
1/3 cup
pumpkin seeds
1/4 cup
olive oil
1/4 cup
lemon juice
1 tbsp
teaspoon maple syrup
1/4 tsp
ground cinnamon
1/4 tsp
sea salt
3 tbsp
olive oil
1/4
onion
1/4 tsp
sea salt
2 leaves
to 3 rainbow chardleaves
6 larges
eggs
1 cup
black beans black beans
1 serving
rojo's salsa
1
avocado
1 serving
cheese
3
to 4 spaghetti squashroasted
1 large
crown broccolichopped into florets
2/3 cup
pumpkin seeds
1/2 cup
parmesan cheesegrated
2 cloves
garlic
1/2 tsp
sea salt
2/3 cup
olive oil
1 medium
sweet potatochopped into