Roasted Veggie Grain Bowl
Ingredients
Grain
-
1
cup
raw quinoa
-
1¾
cups
water
Creamy Kale Pepita Pesto
-
½
cup
pepitas or shelled raw pistachios
-
2
small
garlic cloves
-
1
cup
chopped kale
-
1
cup
cilantro
-
¼
cup
fresh lemon juice
-
½
teaspoon
sea salt
-
½
cup
extra-virgin olive oil
-
½
cup
water
-
½
teaspoon
maple syrup or honey
Roasted Vegetables
-
2
medium
parsnips
-
½
head
cauliflower
-
½
bunch
broccolini
-
1½
cups
Brussels sprouts
Protein
Pickle
Extras
Instructions
- Preheat the oven to 425°F and line 2 baking sheets with parchment paper.
- Cook the quinoa by boiling it with water, then simmering for 15 minutes and letting it sit covered for another 10 minutes.
- Prepare the pesto by blending pepitas, garlic, kale, cilantro, lemon juice, sea salt, pepper, olive oil, water, and maple syrup until smooth.
- Roast the parsnips, Brussels sprouts, and cauliflower on one baking sheet and the broccolini on another, drizzled with olive oil and seasoning.
- Roast the vegetables until golden brown and tender, about 20-25 minutes for the first batch and 10-12 minutes for the broccolini.
- Assemble the bowls with quinoa, roasted vegetables, chickpeas, sauerkraut, and drizzle with pesto.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
10g
Sodium
200mg
Cholesterol
0mg
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