Ingredients:

• Tri-colored quinoa, 1 cup

• Water, 2 cups

• Spinach, 4 cups

• Cherry tomatoes, halved, 2 cups

• Roasted fall vegetables:

  • Brussels sprouts, 1 cup

  • Sweet potatoes, peeled and cubed, 1 cup

  • Butternut squash, peeled and cubed, 1 cup

• Cayenne pepper, 1/2 teaspoon

• Nutmeg, 1/4 teaspoon

• Cinnamon, 1/4 teaspoon

• Onion powder, 1/2 teaspoon

• Nutritional yeast, 1 tablespoon

• Salt and pepper, to taste

• Olive oil, 2 tablespoons

• Hemp seeds, for garnish

Instructions:

1. Preheat the oven to 425°F (220°C).

2. Rinse the quinoa in cold water and drain.

3. In a medium saucepan, combine the quinoa, water, and a pinch of salt.

4. Bring to a boil over high heat, then reduce the heat to low and simmer for 15-20 minutes, or until the quinoa is tender and the water is absorbed.

5. Fluff the quinoa with a fork and set aside.

6. In a large bowl, combine the roasted fall vegetables with the cayenne pepper, nutmeg, cinnamon, onion powder, nutritional yeast, salt, pepper, and olive oil. Toss to coat evenly.

7. Spread the seasoned vegetables out in a single layer on a baking sheet and roast for 20-25 minutes, or until tender and golden brown.

8. In two bowls, layer the cooked tri-colored quinoa, spinach, and cherry tomatoes.

9. Add the roasted fall vegetables on top of each bowl.

10. Garnish with hemp seeds.

11. Serve and enjoy your delicious and healthy bowls!