• 1 butternut squash, cubed
  • 12 oz Brussels sprouts, halved
  • 1 cup of quinoa, rinsed
  • 2 cups vegetable broth
  • 2 cups spinach
  • Microgreens
  • 1/4 cup of almonds, chopped
  • Salt & pepper, to taste


  1. Preheat oven to 400°F.
  2. Spread butternut squash and Brussels sprouts onto a sheet pan. Drizzle with olive oil, salt and pepper. Mix to coat and bake for 20 minutes.
  3. While the vegetables roast, cook the quinoa, mixing in the spinach when it's nearly finished.
  4. Divide the quinoa mixture and roasted vegetables among your Prep'd Bowls, and top with almonds and microgreens.