• brussels sprouts, ends trimmed and reduce in half
  • kale
  • edamame (i used organic frozen edamame)
  • zucchini, chopped
  • quinoa
  • greater virgin olive oil
  • sea salt & pepper
  • your favorite vegan creamy dressing (*optional)


  1. preheat the oven to four hundred degrees.
  2. Drizzle the brussels sprouts and zucchini with olive oil, sea salt and pepper.
  3. Roast for 25-30 minutes till tender (zucchini may additionally cook dinner quicker, so check on it and dispose of and set aside while executed)
  4. cook quinoa consistent with package deal directions in water or vegetable broth.
  5. Add a small amount of more virgin olive oil to a pan over medium heat.
  6. Add the kale and sauté until wilted and moderate crispy.
  7. Upload edamame and sauté till heat.
  8. Set up the entirety into a bowl or blend together!