First, make peanut sauce. Combine ingredients, except water, for peanut sauce in a small bowl.
Add water a tablespoon at a time…
Whisk, adding more water a little at a time, until desired consistency is reached. Set aside while you make veggies and quinoa.
Cook your quinoa according to the directions on the package.
While quinoa cooks, toss Brussel sprouts and carrots with oil, salt and pepper.
Spread the veggies on a large baking sheet in a single layer. Do not crowd veggies, as this will result in them steaming vs. roasting. Roast.
While Brussels sprouts and carrots roast, toss kale in remaining oil and salt and pepper.
Add kale to the baking sheet with the carrots and Brussel sprouts. Roast for a bit longer.
Portion cooked quinoa into bowls.
Add the roasted veggies to the bowls with the quinoa.
Top with peanut sauce and enjoy!