Baked Vegetable Macro Plate (Vegan + Gluten-Free)
Author: 
Recipe type: entree
Cuisine: vegan, gluten-free
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 3 tbs olive oil
  • 1 small kabocha squash
  • 1 medium onion, sliced
  • 1 head of broccoli, broken into florets
  • 1 bunch kale, broken into 2" pieces.
  • 2 cups cooked quinoa
  • 2 cups cooked chickpeas
  • ½ cup sauerkraut
  • ¼ cup tahini
  • salt and pepper to taste
Instructions
  1. Preheat oven to 400°. Grease 3 baking sheets with olive oil.
  2. Cut squash in half and scoop out seeds. Slice squash haves into pieces ½"- 1" thick. Place in large bowl and toss with 1 tbs olive oil. Spread over baking sheet and place in oven (for a total of 45 mins).
  3. Place broccoli and onion in bowl and toss with 1 tbs olive oil. Spread over baking sheet.
  4. After squash has been in the oven for 20 minutes use spatula to flip pieces. Place baking sheet with broccoli and onion in oven (for a total of 25 minutes).
  5. Place kale in bowl and toss with 1 tbs olive oil. Spread over baking sheet.
  6. After broccoli has been in the oven for 10 minutes, place kale in oven.
  7. After 10 minutes remove everything from oven.
  8. Serve everything over warm quinoa and chickpeas. Add a scoop of sauerkraut to each plate. Sprinkle with salt and pepper. Drizzle everything in tahini.
Recipe by The Colorful Kitchen at https://thecolorfulkitchen.com/2014/09/22/baked-vegetable-macro-plate-vegan-gluten-free/