Grain Bowl With Roasted Veggies
Serves: 4 people
Cook Time: 45 mins
Ingredients
Grain:
1 cup raw quinoa, rinsed
1¾ cups water
Creamy Kale Pepita Pesto:
½ cup pepitas (or shelled raw pistachios)
2 small garlic cloves
1 packed cup chopped kale
1 packed cup cilantro, more for garnish
¼ cup fresh lemon juice
½ teaspoon sea salt
freshly ground black pepper
½ cup extra-virgin olive oil
½ cup water
½ teaspoon maple syrup or honey
Roasted Vegetables:
2 parsnips, chopped into ½ inch pieces
florets from ½ cauliflower
½ bunch broccolini
1½ cups halved Brussels sprouts
Protein:
1 (14-ounce) can chickpeas, drained & rinse, use ¼ cup per bowl, save the extra
Pickle:
scoop of sauerkraut
Directions
Preheat the oven to 425°F and line two baking sheets with parchment paper.
Rinse the quinoa and add to a medium pot with water. Bring to a boil, cover, and reduce the heat. Simmer for 15 minutes. Remove from heat and let it sit, covered, for 10 minutes - fluff with a fork.
Combine the pepitas, garlic, kale, cilantro, lemon juice, sea salt, pepper, olive oil, water, and maple syrup or honey in a blender. Blend until smooth.
Place the parsnips, brussels sprouts, and cauliflower on one of the baking sheets and the broccolini on the second baking sheet. Drizzle the vegetables with olive oil and pinches of salt and pepper, tossing to coat, then spread evenly.
Roast the parsnips, brussels sprouts, & cauliflower for 20 to 25 minutes or until golden brown around the edges.
Roast the broccolini for 10 to 12 minutes or until tender. Once cool to the touch, chop up the broccolini stems.
Assemble bowls with a scoop of quinoa, the roasted vegetables, about ¼ cup chickpeas, and a scoop of sauerkraut and top with pepitas. Drizzle with the sauce. Season to taste with additional salt and pepper, if desired, and serve.
Store the extra sauce, quinoa, and remaining chickpeas in the fridge
Variations
Grain: White, brown, or cauliflower rice, farro, or even wheat berries
Protein: Baked tofu, tempeh, black beans
Veggies: Roasted or raw veggies; try rilled corn, sweet potato, bell pepper, cabbage, etc.
*Inspired by Roasted Veggie Grain Bowl by Love & Lemons