For the Roasted Vegetables

• 2 cups broccoli, cut into bite-sized pieces
• 2 cups Brussel sprouts, halved
• 1 medium sweet potato, peeled and cubed into bite-sized pieces
• 1/4 cup extra virgin olive oil
• 1 tablespoon pure maple syrup
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• Protein of choice (crispy tofu, grilled chicken, salmon, or roasted chickpeas)

For the Quinoa Salad

• 2/3 cup uncooked quinoa, rinsed
• 1 1/3 cups vegetable broth (or water)
• 1/2 lemon, juiced
• 1 teaspoon extra virgin olive oil
• 1/3 cup dried cranberries, chopped
• 1 small apple, chopped
• 1/4 cup roasted salted pistachios, chopped (or chopped roasted almonds)
• 1 cup baby arugula, roughly chopped
• 1/2 cup crumbled feta cheese (or goat cheese)

For the Balsamic Tahini Dressing

• 1/4 cup tahini
• 1 tablespoon pure maple syrup
• 2 tablespoons fresh lemon juice
• 2 teaspoons balsamic vinegar
• 1 small garlic clove, minced or pressed
• 1-3 tablespoons hot water, to thin
• Salt and freshly ground black pepper, to taste

For the Maple-Balsamic Vinaigrette

• 1 tablespoon balsamic vinegar (or apple cider vinegar)
• 2 tablespoons pure maple syrup
• 1 teaspoon Dijon mustard
• 1/4 cup extra virgin olive oil
• 1 small garlic clove, minced or pressed
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper