Ingredients

• 1 large organic red onion, quartered
• 2 large organic carrots, sliced into 1/2-inch coins
• 1 organic sweet potato, cut into 3/4-inch dice
• 1 head organic broccoli, florets only
• 6 organic garlic cloves, peeled
• 2-3 tablespoons Organic Extra Virgin Olive Oil
• 1⁄2 tablespoon Himalayan Salt
• 1 teaspoon Ground Black Pepper
• 1 organic lemon, sliced into 6 rounds
• 1 cup rice, (to make 2 cups cooked)
• 2 cups chicken broth or water
• 3 sprigs organic parsley, leaves chopped for garnish
• For the dressing
• 1⁄4 cup Extra Virgin Olive Oil
• 1 organic lemon, juiced (about 2 tablespoons)
• 1⁄4 cup finely chopped organic parsley leaves
• Salt, to taste
• round Black Pepper, to taste
• Organic Red Chili Flakes
• sliced organic avocado

Directions

1. Preheat oven to 400°F.

2. Prepare onion, carrots, beets, sweet potato, broccoli, and garlic as noted above.

3. Place the vegetables into a large bowl, add the oil and salt and pepper, and toss gently to coat.

4. Place the vegetables in a single layer on two baking sheets and top with lemon slices. Place the baking sheets into the oven for 30-40 minutes, checking periodically for doneness and to prevent burning (beets and sweet potato will be easily pierced with a fork when done).

5. Remove vegetables from the oven; discard the lemon slices.

6. While the vegetables are roasting prepare the rice. . Add 2 cups water and salt to taste to a pan and place on the stove top over high heat. Add rice, reduce to a simmer, cover, and cook for approximately 15 minutes, or until the water has absorbed and the quinoa is fluffy. Once done, remove from heat and set aside until the vegetables are done.

7. Prepare the dressing by combining all dressing ingredients in a jar. Shake well to combine.

8. To serve, place ¼ cup cooked quinoa into a bowl, top with ½ cup baby spinach leaves and a scoop of roasted vegetables. Drizzle dressing over vegetables and top with a sprinkle of fresh parsley. Serve hot.

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