roasted sweet potatoes: 1 sweet potato, diced // boil potato chunks for five minutes. strain. toss in olive oil, rosemary, salt, and pepper. roast in 400 degree oven for 10 minutes
roasted chick peas: 1 can chick peas, strained // toss in olive oil, chili powder, garlic powder, salt, pepper, thyme, and cinnamon. roast in 375 degree oven for about 15 minutes
roasted cherry tomatoes: 6 cherry tomatoes, halved // place on nonstick baking sheet (spray with Pam), open side up. sprinkle with sea salt. roast for about 10 minutes on 375
southwest quinoa: cook quinoa according to instructions on package // add 2 tbsp southwestern salsa, whole kernel corn, and black beans. heat all together on the stove until warm
top with hummus and avocado slices
i could write more about this but I am both slightly distracted and unable to find the words to describe how delicious and satisfying it was
try it. love it.
*disclaimer: I am not vegan, and all the ingredients were vegan to my knowledge, but there is always a chance something I used somehow wasn’t 100% vegan