Prep Time: 15 minutes Cook Time: 45 minutes Yields: 4 servings

By Lauren Haas


Roasted Root Vegetables:

  • 2 cup
  • 1 cup
  • 1 cup
  • 1 cup
  • 3 tablespoons 1 teaspoon
  • 3 tablespoons


  • 1 cup
  • 1 3⁄4 cup
  • 1-2 teaspoons 1/3 cup


butternut squash, cut into 1 inch cubes sweet potatoes, cut into 1 inch cubes carrots, cut into 1 inch thick 1⁄2 moons parsnips, cut into 1 inch thick 1⁄2 moons coconut oil, melted salt Williams Sonoma Pumpkin Chipotle Spicy Rub or 1 tablespoon of the following: pumpkin pie spice, chipotle powder, cumin, turmeric plus 1-2 teaspoons coconut sugar quinoa low sodium broth cinnamon toasted walnuts or any nuts salt and pepper, to taste Pre-heat oven to 400. Line a baking sheet with parchment paper.

Cut butternut squash and sweet potatoes into 1 inch rounds and place in a large bowl.

Cut carrots and parsnips into 1 inch thick 1⁄2 moons. Place in bowl with butternut squash and sweet potatoes.

Add melted coconut oil, salt and Williams Sonoma Pumpkin Chipotle Spicy Rub. Mix well, evenly coating root vegetables.

Place seasoned root vegetables on baking sheet and roast in the oven for 45 minutes, stirring 1⁄2 through to make sure the vegetables do not burn.

Combine quinoa and broth in a pot. Bring to a boil then reduce to a simmer and cover for 15 minutes or until the liquid has evaporated. Let stand for 5-10 minutes, then fluff with a fork and add cinnamon. Taste for salt and pepper. Place in a large serving dish. Remove vegetables from oven and serve over quinoa. Garnish with toasted walnuts