loveandlemons.com
Roasted Veggie Grain Bowl
This roasted veggie grain bowl is an easy, healthy dinner or meal prep lunch. See the post above for ideas for customizing it based on what you have on hand!
Prep
20 min
Cook
40 min
Total
1h
Serves
4
Instructions
- 01
Preheat the oven to 425°F and line 2 baking sheets with parchment paper.
- 02
First, make the quinoa. Add the rinsed quinoa and water to a medium pot. Bring it to a boil, cover, reduce the heat, and simmer for 15 minutes. Remove from the heat and let it sit, covered, for 10 more minutes. Fluff with a fork.
- 03
Next, make the sauce. Combine the pepitas, garlic, kale, cilantro, lemon juice, salt, pepper, olive oil, water, and maple syrup or honey in a blender and blend until smooth.
- 04
Then, roast the vegetables. Place the parsnips, cauliflower, and Brussels sprouts on one large baking sheet. Place the broccolini on the second baking sheet. Drizzle the vegetables with olive oil, sprinkle with salt and pepper, toss to coat, and spread evenly on the sheets. Roast the parsnips/Brussels sprouts/cauliflower for 20 to 25 minutes, or until golden brown around the edges. Roast the broccolini for 10 to 12 minutes, or until tender. When cool to the touch, chop up the broccolini stems.
- 05
Assemble bowls with a scoop of quinoa, the roasted vegetables, and chickpeas. Top with a scoop of sauerkraut and pepitas. Drizzle with the sauce. Season to taste with additional salt and pepper, if desired, and serve.
Nutrition
per serving · 1 bowl
- Calories
- 559
- Protein
- 14g
- Carbs
- 54g
- Fat
- 34g
- Fiber
- 11g
- Sugar
- 8g
- Sat. fat
- 5g
- Sodium
- 356mg
Variations & swaps
Grain Bowl Variations
- You can use these same categories as a template for making a DIY grain bowl at home. For example, you could swap out the quinoa for another grain or replace the chickpeas with baked tofu for protein.
- Here are some fun ways to change it up:
- Try another grain base: Use farro, white rice or brown rice, cauliflower rice, or even wheat berries!
- Use a different protein: Replace the chickpeas with baked tofu, tempeh, black beans, lentils, or edamame. If you’re not vegan, try topping your bowl with a poached egg or fried egg!
- Swap the sauce: Peanut sauce, chipotle sauce, cilantro lime dressing, basil pesto, or tahini sauce would all be delicious.
- Add different vegetables: Any roasted or raw veggie is at home in a grain bowl! Mix and match veggies according to the flavor profile you’re going for. Experiment with grilled corn, roasted sweet potato, raw bell peppers, cabbage, cucumber, cherry tomatoes, and more.
- Play with the pickle: Pickled onions and pickled jalapeños are two of my favorites.
- Add something extra: I often add nuts and seeds for crunch. Feta cheese and fresh herbs are delicious ways to add different flavors and textures too. And I’m always a big fan of avocado on a grain bowl!
- Let me know what variations you try!
- When I meal prep grain bowls for lunch or dinner, I assemble containers with a serving of the cooked grains, veggies, protein, pickle, and any extras like pepitas. They keep well in the fridge for up to 4 days.
- I store the sauce separately and drizzle it on just before serving! Fresh herbs are best added right before serving too.
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