Roasted Veggie Grain Bowl
A vibrant and nutritious bowl combining roasted vegetables, quinoa, and a flavorful herb sauce, perfect for a wholesome meal.
Ingredients
Grains
- 1 cup uncooked quinoa (rinsed)
- 1.75 cups water
Nuts & Seeds
- 0.5 cup pepitas (or shelled raw pistachios)
Vegetables
- 2 small garlic cloves
- 1 cup chopped kale (packed)
- 1 cup fresh cilantro (packed, plus more for garnish)
- 0.25 cup fresh lemon juice
- 0.5 teaspoon sea salt (plus more to taste)
Other
- 0.5 cup extra-virgin olive oil (plus more for drizzling)
- 0.5 cup water
- 0.5 teaspoon maple syrup or honey
- 2 parsnips chopped into ½-inch pieces
- 0.5 cauliflower broken into florets
- 1.5 cups Brussels sprouts (halved)
- 1 bunch broccolini
- 14 ounces canned chickpeas (drained and rinsed)
Sauerkraut
- to taste Sauerkraut (preferably Bubbies)
Toppings
- to taste Toasted pepitas
Instructions
- Preheat oven to 425°F (220°C). Cook quinoa in water until fluffy, about 15 minutes.
- Blend pepitas, garlic, kale, cilantro, lemon juice, salt, pepper, olive oil, water, and honey until smooth to make the sauce.
- Roast parsnips, cauliflower, and Brussels sprouts for 20-25 minutes; roast broccolini for 10-12 minutes. Cool and chop stems if needed.
- Assemble bowls with quinoa, roasted vegetables, chickpeas, sauerkraut, and pepitas. Drizzle with sauce and season as desired.
Notes
Feel free to customize with your favorite roasted vegetables or toppings.