Roasted Vegetable Grain Bowls

Roasted Vegetable Grain Bowls with Lemony Kale are a simple and easy make ahead dinner for any night of the week. {Gluten Free, Vegan}

3 cups sweet potatoes, washed, scrubbed and chopped (about 2 medium sweet potatoes)
2 cups broccoli, cut into mini florets (about 2 small bunch of broccoli)
2 cups Brussels sprouts, halved or quartered (about 15 large sprouts)
1 cup onion, roughly chopped (about 1 small-ish onion)
1 cup canned chickpeas, drained, rinsed well and patted dry
1 tablespoon oil (I like avocado oil here)
Salt and Pepper
1/4 cup uncooked quinoa
1/4 cup uncooked brown rice (or use all quinoa)
1 cup water or stock
1/2 cup fresh parsley, roughly chopped
4 cups kale, washed, dried and roughly chopped (about 2-3 large leaves)
1 tablespoon lemon juice, freshly squeezed is best
1 tablespoon extra virgin olive oil
4 tablespoons extra virgin olive oil
1 tablespoon lemon juice, freshly squeezed
1 tablespoon Dijon mustard (grainy or smooth both work)
1-2 tablespoons pure maple syrup, to taste
Pinch of salt
1/2 teaspoon dried dill (optional)
Garnish with extra parsley, sliced green onions, dried cranberries or raw pumpkin seeds

View the full recipe at NOURISHED. the blog →