1 sweet potato+1 bell pepper+1 zucchini+1 lb. brussels sprouts+1 red onion+16 oz. garbanzo beans+brown rice Cilantro, Lime Yogurt Dressing=1/2 cup plain almond yogurt+2 T lime juice+2 T chopped cilantro.

Cut all veggies and put on cookie sheet lined with parchment paper. Drizzle olive oil over all and sprinkle salt and pepper. Roast for 30-40 minutes at 425. Check midway and toss veggies so they don’t burn. Cook as much brown rice as you wish to have as a base in your bowl; sometimes I just eat the veggies without the rice.

For the dressing: in a bowl, mix the almond yogurt, lime juice and cilantro together and keep in refrigerator until ready to serve. Assemble all the ingredients in the bowl and drizzle with as much dressing as you wish and a wedge of lime. I also added a quick-pickle of radish on the side by slicing radish and letting it sit in Rice Wine Vinegar for 15 minutes or so. I pre made a few of these bowls and kept them in the fridge, without the dressing, and they were delicious during the week. Enjoy!