Roasted Veggie Grain Bowl

Ingredients

quinoa rinsed

1 cup

water

1 3/4 cup

pepitas

1/2 cup

garlic

2 cloves

kale chopped

1 cup

cilantro chopped

1 cup

lemon juice fresh

1/4 cup

salt

1/2 tsp

black pepper freshly ground

to taste

olive oil extra-virgin

1/2 cup

water

1/2 cup

maple syrup

1/2 tsp

parsnips chopped into 1/2-inch pieces

2 parsnips

cauliflower broken into florets

1/2 head

Brussels sprouts halved

1 1/2 cup

broccolini

1 bunch

chickpeas drained and rinsed

1 (14 oz) can

sauerkraut

to taste

pepitas

to taste

Method

1. 01Preheat oven to 425°F and line 2 baking sheets with parchment paper.
2. 02Add quinoa and 1 3/4 cup water to a medium pot. Bring to a boil, cover, reduce heat, and simmer 15 minutes. Remove from heat, keep covered, and let sit 10 minutes. Fluff with a fork.25 min
3. 03Combine pepitas, garlic, kale, cilantro, lemon juice, 1/2 tsp salt, pepper, 1/2 cup olive oil, 1/2 cup water, and maple syrup in a blender. Blend until smooth.
4. 04Place parsnips, cauliflower, and Brussels sprouts on one baking sheet. Place broccolini on the second sheet. Drizzle with olive oil, sprinkle with salt and pepper, toss to coat, and spread evenly.
5. 05Roast parsnips, cauliflower, and Brussels sprouts 20 to 25 minutes until golden brown around the edges. Roast broccolini 10 to 12 minutes until tender. When cool, chop broccolini stems.25 min
6. 06Assemble bowls with a scoop of quinoa, roasted vegetables, and chickpeas. Top with sauerkraut and pepitas. Drizzle with sauce. Season to taste with salt and pepper.