Roasted Veggie Grain Bowl
A flavorful and nutrient-dense roasted veggie grain bowl with quinoa, chickpeas, roasted seasonal vegetables, and a creamy kale pepita pesto. It’s plant-based, fiber-rich, and perfect for meal prep.
Equipment
- 1 × Medium Saucepan with Lid
- 2 × Half Sheet Pans
- 1 × High-Speed Blender
- 1 × Chef’s Knife
- 1 × Cutting Board
- 1 × Parchment Paper Roll
- 1 × Measuring Cups & Spoons
Ingredients
For the Grain (Yields extra for later use):
- 1 cup quinoa rinsed thoroughly
- 1¾ cups water
For the Creamy Kale Pepita Pesto (Yields extra):
- ½ cup raw pepitas or use shelled raw pistachios
- 2 small garlic cloves
- 1 cup chopped kale firmly packed
- 1 cup fresh cilantro leaves firmly packed, plus more for garnish
- ¼ cup freshly squeezed lemon juice
- ½ teaspoon sea salt
- Black pepper freshly ground (to taste)
- ½ cup extra-virgin olive oil
- ½ cup water
- ½ teaspoon pure maple syrup or honey
For the Roasted Vegetables:
- 2 medium parsnips chopped into ½-inch pieces
- ½ head of cauliflower cut into florets
- ½ bunch broccolini
- 1½ cups Brussels sprouts halved
- Olive oil for roasting
- Sea salt and black pepper to taste
For Protein:
- 1 14-ounce can chickpeas, rinsed and drained (use ¼ cup per bowl)
Pickled Element:
- 4 tablespoons sauerkraut or to taste
Garnish:
- 2 –3 tablespoons toasted pepitas
Instructions
- Cook the Quinoa Base: In a medium saucepan, combine rinsed quinoa and water. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let the quinoa sit, covered, for an additional 10 minutes. Fluff with a fork before serving.
- Blend the Green Pesto Sauce: In a high-speed blender, combine the pepitas (or pistachios), garlic, kale, cilantro, lemon juice, salt, pepper, olive oil, water, and maple syrup or honey. Blend until smooth and creamy. Adjust seasoning to taste if desired. Set aside.
- Roast the Vegetables: Preheat your oven to 425°F (220°C). Line two baking sheets with parchment paper. Spread the chopped parsnips, Brussels sprouts, and cauliflower on one tray, and the broccolini on the other. Drizzle with olive oil, season with salt and pepper, and toss until evenly coated. Roast the first tray for 20–25 minutes or until the vegetables are golden and caramelized around the edges. Roast the broccolini for 10–12 minutes, or until tender. Once cool enough to handle, chop the broccolini into bite-sized pieces.
- Assemble the Bowls: To each bowl, add a generous scoop (about ½ cup) of cooked quinoa. Top with a mix of roasted vegetables, ¼ cup chickpeas, and a spoonful of sauerkraut. Drizzle with the creamy pesto and sprinkle toasted pepitas on top. Finish with fresh cilantro and additional salt and pepper, if needed.
Notes
- Meal Prep Friendly: The quinoa, pesto, and chickpeas can be stored separately in airtight containers in the refrigerator for up to 4–5 days. Roast fresh vegetables as needed or store for up to 3 days.
- Customizable Bowl: Swap quinoa with brown rice, farro, or couscous. Use sweet potatoes, carrots, or zucchini in place of the listed vegetables.
- Make it Nut-Free: Pepitas are naturally nut-free, but always double-check the label if cooking for someone with allergies.
- Flavor Boost: Add a squeeze of lemon or a dash of hot sauce before serving for a zesty finish.
- Protein Boost: For extra protein, add grilled tofu, tempeh, or a boiled egg if not strictly vegan.
