Roasted Autumn Grain and Vegetable Bowl

Ingredients

• 2 cups cooked quinoa, cooled
• 4 cups baby kale or mixed greens
• 1 delicata squash, cut into rings and roasted
• 1 large sweet potato, cubed and roasted
• 1 batch whipped feta (4 oz feta, 4 oz yogurt)
• 1/4 cup toasted pistachios, chopped
• 1/4 cup pomegranate seeds

Instructions

1. Preheat oven to 400°F (200°C).
2. Toss sweet potato cubes with olive oil, salt, and pepper, then roast on a baking sheet for 25-30 minutes until tender and caramelized.
3. Place delicata squash rings on a separate baking sheet, brush with olive oil, and roast for 20-25 minutes until tender and slightly charred.
4. In a bowl, combine cooked quinoa and baby kale or mixed greens.
5. Divide the roasted sweet potatoes and delicata squash rings among four bowls over the quinoa and greens.
6. Arrange roasted Brussels sprouts around the bowls.
7. Top each bowl with a generous dollop of whipped feta, pomegranate seeds, and chopped toasted pistachios.
8. Garnish with fresh sage leaves and serve immediately.