Simple And Delicious Roasted Jerusalem Artichoke Bowl With Loads of Veggies

Ingredients

• 5 organic sun-chokes - cut 1 in thick
• 5 Brussel Sprouts - chopped thin
• 4 collard green leafs - core removed so it’s just leaves chopped
• Big hand full of spinach leaves - chopped
• 3 inches of ginger - grated or minced
• 1 sweet onion - diced small
• 3 garlic cloves – minced
• Pinch of Celtic salt
• 1/2 cup cooked quinoa -optional
• Pinch of cayenne
• 2 tablespoons organic olive oil
• Toasted flax & sesame seeds
• Micro greens like basil or oregano for topping
• For dressing
• 2-3 tablespoons ;organic tahini
• Juice of 1/2 lemon
• pinch of cayenne
• 2-3 tablespoons water depending on the consistency you want.Instructions:

Instructions

1. Turn oven to 375F. Toss sunchokes in olive oil and a pinch of sea salt. Cook for 25 minutes. Then broil for 3 minutes at the end for golden brown crunch. Remove and set aside. While they are in the oven start the other stuff.
2. Cook quinoa according to package. I recommend using vegetable broth for more flavor instead of water.
3. Add 1 tablespoon olive oil to a non stick pan. Add onion and cook on medium low heat until golden brown. Add Brussel Sprouts and collard greens, mix and cover for a few minutes to let cook.
4. Add in ginger and chopped spinach. Mix and let cook a few more minutes. Add a pinch of salt, cayenne, & nutritional yeast. Mix and set aside.
5. For dressing; mix all ingredients together. Add more salt or cayenne to taste.
6. To assemble bowl, first put in quinoa (drizzle some dressing), then add the veggies (drizzle some dressing). Top with the roasted sunchokes, micro greens and roasted flax & sesame seeds for a crunch.
7. Enjoy!