Meal Prepped Fall Harvest Bowls

Preheat oven to 425F. Chop the Brussels sprouts and sweet potatoes. Add 2 tbsp of olive oil to each and 1 tsp cinnamon to the sweet potatoes. Coat each veggie well and add to a pan lined with parchment paper. Bake at 425F for 25 minutes, remove, then add pecans to the pan. Bake another 5 minutes. Remove and set aside. While the veggies cook, cook your quinoa. While the veggies and quinoa cook, assemble the dressing by mixing the tahini and maple syrup together in a food processor. To assemble, add your greens, quinoa, Brussels, sweet potatoes, pecans, feta, apples, cranberries, and dressing to a bowl. Enjoy! Store the ingredients and dressing separately until ready to eat.