Roasted Fall Vegetable and Quinoa Bowl

A Korean-inspired sauce gives this fall veggie and quinoa bowl layers of complex flavors, including a subtle kick from Gochujang.

1. To prepare the chickpeas: Soak the chickpeas for 24 hours and drain them before adding them to a medium pot with plenty of water and the baking soda. Bring to a boil then reduce to a simmer and cook until the chickpeas are tender (about 30-35 mins). Drain the water and set the chickpeas aside.

2. In a small pot, add the quinoa and water. Bring to a boil, then reduce to a simmer. Cook until all of the water is absorbed and the quinoa is fluffy (about 15 minutes).

3. In a medium bowl, whisk together the honey, olive oil, gochujang, rice vinegar, minced garlic, ginger paste and salt. 

4. Spread the chopped butternut squash on a half-sheet baking tray lined with parchment paper.

5. Spread the Brussels sprouts on a second half-sheet baking tray lined with parchment paper.

6. Toss both trays with the gochujang sauce and roast at 425F until cooked and crispy around the edges (25-30 mins). 

7. When the vegetables and quinoa are cooked, toss them together in a large bowl with the dried cranberries, chickpeas and pecans. 

8. Whisk together the dressing ingredients until combined. Toss the bowl and serve topped with avocado slices.