Description
A festive vegan Christmas dinner that delights everyone at the table.
Ingredients
Scale
- 1 large butternut squash, peeled and diced
- 2 cups of Brussels sprouts, halved
- 1 cup of quinoa, rinsed
- 2 cups of vegetable broth
- 1 can of chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 2 teaspoons dried thyme
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the butternut squash and Brussels sprouts with olive oil, thyme, garlic powder, salt, and pepper.
- Spread on a baking sheet and roast for 25-30 minutes until tender.
- In a pot, combine quinoa and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Fluff quinoa with a fork and mix in chickpeas.
- Serve roasted vegetables over quinoa and garnish with fresh parsley.
Notes
- This dish can be made ahead and reheated.
- Feel free to add other seasonal vegetables.
- Adjust seasoning to your preference.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting and Boiling
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: vegan christmas dinner