1. Preheat oven to 400 degrees F and line rimmed baking sheet with parchment paper. On prepared baking sheet, arrange butternut squash, brussels sprouts, onion, garbanzo beans, and garlic; toss vegetables in olive oil and season with pepper. 2. Roast veggies for 30-40 minutes until slightly golden in color. Halfway through baking, give veggies a shake or turn them over to ensure even browning. 3. Prepare dressing by mixing together, lemon juice, water, sriracha, and peanut butter. To serve, top quinoa with roasted veggies, crushed peanuts and a drizzle of lemon- peanut butter sauce.
[per serving): 323 calories, 14g total fat, 2g saturated fat, Omg cholesterol, 308mg sodium, 42g carbohydrate, 11g fiber, 5g sugar, 13g protein, 92% vitamin A, 197% vitamin C, 11% calcium, 28% iron