Make-Ahead Detox Roasted Vegetable Bowls

INGREDIENTS

2 lb

sweet potatoes (, cut into 1-inch chunks)

2 lb

brussels sprouts (, trimmed and sliced in half)

2 tbsp

extra virgin olive oil

Aged balsamic vinegar ((optional))

Salt and pepper

2 cups

dry quinoa

4 cups

water

1 lb

mixed greens

1 lb

assorted chopped veggies (, such as bell peppers or cherry tomatoes)

batch Cucumber Tahini Dressing

batch Oil-Free Arugula Pesto

Chopped green onion (, for garnish)