Roasted Veggie Grain Bowl

Michael J. Martin
Sep 25
2 min read

Updated: Oct 6

Time: 45 minutes

Serves: 4

INGREDIENTS

For the Base

1 cup raw quinoa, rinsed

1¾ cups water

For the Green Pepita Sauce

½ cup pepitas (or shelled raw pistachios)

2 small garlic cloves

1 packed cup chopped kale

1 packed cup fresh cilantro, plus more for garnish

¼ cup fresh lemon juice

½ teaspoon sea salt

Freshly ground black pepper, to taste

½ cup extra-virgin olive oil

½ cup water

½ teaspoon maple syrup or honey

For the Roasted Vegetables & Toppings

2 parsnips, chopped into ½-inch pieces

Florets from ½ a cauliflower

½ bunch broccolini

1½ cups halved Brussels sprouts

1 (14-ounce) can chickpeas, drained and rinsed (use ¼ cup per bowl)

1 scoop sauerkraut

Toasted pepitas, for garnish

INSTRUCTIONS

Set your oven to 425°F (220°C) and line two baking sheets with parchment paper.

In a medium saucepan, combine the rinsed quinoa and 1¾ cups water. Bring to a boil, then cover and reduce heat to low. Simmer for 15 minutes.

Remove from heat and let it sit, covered, for another 10 minutes before fluffing with a fork. (Yields about 3 cups of cooked quinoa—use roughly ½ cup per serving.)

In a blender, combine pepitas, garlic, kale, cilantro, lemon juice, salt, pepper, olive oil, water, and maple syrup or honey. Blend until smooth and creamy. Adjust seasoning to taste.

Spread the parsnips, Brussels sprouts, and cauliflower on one baking sheet and the broccolini on another.

Drizzle all the vegetables with olive oil and season with salt and pepper.

Roast the parsnip, Brussels sprouts, and cauliflower tray for 20–25 minutes, or until golden and crisp around the edges.

Roast the broccolini for 10–12 minutes, or until tender. Once cool enough, chop the stems into bite-sized pieces.

Add a generous scoop of quinoa to each bowl, followed by roasted vegetables, about ¼ cup chickpeas, a spoonful of sauerkraut, and a sprinkle of toasted pepitas.

Drizzle the green sauce on top and season with extra salt and pepper if needed.

Keep any extra quinoa, chickpeas, and sauce refrigerated for up to 4 days—they make easy, ready-to-go meals for later in the week.