1 pound Brussels sprouts, trimmed and halved
1 medium red onion, sliced
1 cup peeled and chopped butternut squash
3/4 cup canned garbanzo beans, drained and rinsed
1 head garlic (about 10 cloves), peeled
1 tablespoon olive oil
Salt, to taste
Freshly ground black pepper, to taste
1/4 cup peanut butter
Juice of 1 lemon
2 tablespoons water
1 teaspoon sriracha sauce
1 cup cooked quinoa
1 tablespoon finely chopped peanuts
Preheat your oven to 400°F and line rimmed baking sheet with parchment paper or a silicone baking mat.
Place the Brussels sprouts, onion, squash, garbanzo beans, and garlic on your prepared baking sheet. Drizzle with the olive oil and season with salt and pepper. Toss to evenly coat. Spread the vegetables out into a single layer.
Roast for 20 minutes. Stir the vegetables for even browning. Roast for 10 to 20 more minutes or until slightly golden in color.
In a small bowl, whisk together the peanut butter, lemon juice, water, and sriracha until smooth.
Divide the quinoa between 2 bowls and top with the roasted vegetables and beans. Top with as much peanut butter sauce as you like, and garnish with the chopped peanuts.