Roasted Vegetable & Kale Quinioa Bowl
Main Course • Vegetarian
Serving size: 4
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Ingredients
- 8 cups or so assorted vegetables for roasting (broccoli, cauliflower, peppers, onions, brussel sprouts, beets, and/or radishes- be creative!)
- 1 large sweet Potato
- 2 cans chickpeas, rinsed and drained
- 2-4 Tbsp olive oil (depending on how much you’re roasting)
- 1 bunch of kale
- 1 cup quinioa
- 2 cups chicken broth
- 1/4 cup pepitas
- 1/4 cup craisins
- 1 cup olive oil
- 1/3 cup balsamic vinegar
- 1 Tbsp dijon mustard
- 1 Tbsp maple syrup
- 1/4 tsp garlic powder
- Salt and pepper to taste
Directions
- 1. Prepare the veggies for roasting on a pan with parchment paper (cut up vegetables drizzle with olive oil and salt and pepper to your taste). Don’t crowd the vegetables- give them space and divide between pans so they can brown better
- 2. Prepare chickpeas and sweet potato same as vegetables
- Preheat oven to 400
- 3. Roast vegetables for about 20-30mins depending on type- check for browning and stir a couple times during cooking. Take out when done and put to the side- cover with foil to keep warm
- 4. Wash kale and dry. Pull off of stocks and slice into small strips (should have about 6 cups or so)
- 5.Add kale to large bowl- drizzle with a little olive oil and massage into the leaves.
- 6. Cook quinioa with chicken broth per package directions (usually about 15 minutes)
- 7. Make dressing with 1 cup olive oil, balsamic, mustard, syrup, garlic powder, and salt and pepper to your taste
- 8.Add quinioa, vegetables, chickpeas, sweet potato, peppitas, and craisins to the kale and toss together.
- 9. Scoop into bowls and drizzle dressing over the top
- Enjoy!
Notes
- This is a great vegetarian meal, but also wonderful if you want to add chopped grilled chicken or pork for extra protein.
