Description
A delicious and nutritious Roasted Veggie Grain Bowl recipe that features a flavorful blend of quinoa, creamy kale pepita pesto, roasted vegetables, chickpeas, and sauerkraut, topped with toasted pepitas. Perfect for a wholesome meal.
Ingredients
Scale
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 & rinsed (use ¼ cup per bowl)
Pickle:
- Scoop of sauerkraut (e.g., Bubbies)
Extras:
- Sprinkle of toasted pepitas
Instructions
- Preheat the oven: Preheat the oven to 425°F and line 2 baking sheets with parchment paper.
- Make Quinoa: Cook quinoa in a pot with water until fluffy.
- Prepare Sauce: Blend pepitas, garlic, kale, cilantro, lemon juice, salt, pepper, olive oil, water, and maple syrup/honey.
- Roast Vegetables: Roast parsnips, Brussels sprouts, cauliflower, and broccolini until tender.
- Assemble Bowls: Layer quinoa, roasted vegetables, chickpeas, sauerkraut, and pepitas. Drizzle with sauce, season, and serve.
- Storage: Refrigerate extra sauce, quinoa, and chickpeas for later use.
Notes
- This recipe can be customized with your favorite vegetables or protein sources.
- Adjust the seasoning in the sauce to suit your taste preferences.
- Feel free to experiment with different types of grains for variety.
Nutrition
- Serving Size: 1 bowl
- Calories: Approx. 450
- Sugar: 6g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 9g
- Protein: 15g
- Cholesterol: 0mg
