Roasted Veggie Grain Bowl
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Love and Lemons · by Jeanine Donofrio, Phoebe Moore★ 4.7 (11)

Roasted Veggie Grain Bowl

NUTRITION · PER SERVING60M COOK
CAL 39%·PRO 52%
CARBS 85G43% OF CAL
21G FIBER50G OTHER13G TOTAL SUGAR
FAT 43G49% OF CAL
7G SAT36G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A nourishing bowl of roasted vegetables, quinoa, and chickpeas with a cilantro-lemon dressing. Hearty and healthy for meal prep or dinner.

mainamericangrain bowlbeansdairy freegluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 1 cup uncooked quinoa (rinsed)
  • 1¾ cups water
  • ½ cup pepitas (or shelled raw pistachios)
  • 2 small garlic cloves
  • 1 cup chopped kale (packed)
  • 1 cup fresh cilantro (packed, plus more for garnish)
  • ¼ cup fresh lemon juice
  • ½ teaspoon sea salt (plus more to taste)
  • Freshly ground black pepper
  • ½ cup extra-virgin olive oil (plus more for drizzling)
  • ½ cup water
  • ½ teaspoon maple syrup or honey
  • 2 parsnips (chopped into ½-inch pieces)
  • ½ cauliflower (broken into florets)
  • 1½ cups Brussels sprouts (halved)
  • 1 bunch broccolini
  • 1 (14-ounce) can chickpeas (drained and rinsed)
  • Sauerkraut (I like Bubbies)
  • Toasted pepitas
PREP
20M
SODIUM
655MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.