2 medium sweet potatoes, skin removed, diced into 1-inch pieces
1 medium sweet onion, coarsely chopped
1 pound Brussels sprouts, stems removed, sliced in thirds
1/4 cup chopped pecans, toasted
1 cup quinoa
1 cup low-sodium vegetable stock
1 cup water
4 tablespoons olive oil, divided
1 tablespoon coconut sugar
salt and pepper, to taste
Preheat oven to 375 degrees. Toss sweet potatoes and onions in 2 tablespoons of olive oil. Spread vegetables on a baking sheet and bake for 40-45 minutes, stirring occasionally, or until vegetables are tender.
Rinse quinoa. Bring quinoa, vegetable stock, and water to a boil. Cover and reduce heat. Simmer for 20 minutes. When cooked, fluff quinoa and remove from heat.
In a skillet, heat 2 tablespoons of olive oil to medium heat. Cook Brussels sprouts for approximately 10-15 minutes or until tender. Season with salt and pepper.
Add sugar and toasted pecans to Brussels sprouts; continuously stirring until sugar has caramelized.
In a large bowl, combine quinoa, Brussels sprouts, sweet potatoes.
To toast pecans, spread evenly on a baking sheet and cook in oven at 400 degrees for 3-5 minutes or until fragrant.