I love this recipe for batch cooking, meal prep and a yummy dish to take to a party! Choose any five vegetables you like, and grain or starch you like, and top with dressing. YUM!


Roasted Vegetables:

1 zucchini or summer squash sliced

1 red onion, sliced

1 red pepper, sliced

1 yellow pepper, sliced

1 head broccoli, florets separated

1 bunch asparagus, chopped

1 cup Brussels sprouts, quartered.

Place chopped veggies on a cookie sheet and top with avocado oil, salt, pepper and thyme. Bake at 425 for 30-40 minutes. Set aside.


2 cups cooked quinoa.


1 cup dried quinoa

1 cup bone broth

½ cup water

*I love using my Instant Pot for this. Soak quinoa 2 hours, or if you don’t have time just rinse under tap water until water runs clear.

Add ingredients to instant pot. Cook on Manual for 2 minutes. Let pressure release for 10 minutes. Quinoa should be perfect!


1/4 cup sherry vinegar

¼ cup sesame oil

½ cup olive oil

2 Tablespoons honey or coconut sugar

1/2 teaspoon salt

pinch of ground black pepper

1 TBSP Sriracha sauce, plus more for serving

Juice of half a lime, plus more for serving

Sesame seeds for garnish

Spoon cooked couscous onto a serving platter. Top with as many roasted vegetables as you like. Serve with sesame dressing, toasted sesame seeds, pieces of fresh lime, and Sriracha.