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Easy Roasted Veggie Grain Bowl

Jessica T. Brown
A wholesome grain bowl featuring quinoa, roasted seasonal vegetables, chickpeas, a creamy kale-cilantro pepita sauce, and a tangy scoop of sauerkraut.
Perfect for meal prep and customizable with whatever vegetables you have on hand
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Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Main Dish
Cuisine American
Servings 4

Equipment

  • 1 large baking sheet
  • 1 medium baking sheet
  • 1 medium saucepan with lid
  • 1 Blender or Food Processor
  • 1 Chef’s Knife
  • 1 Cutting Board

Ingredients
  

For the Grain:

  • 1 cup quinoa rinsed
  • 1¾ cups water

For the Pepita Sauce:

  • ½ cup pepitas or shelled raw pistachios
  • 2 small cloves garlic
  • 1 cup kale packed and chopped
  • 1 cup cilantro packed (plus extra for garnish)
  • ¼ cup lemon juice
  • ½ teaspoon sea salt
  • Freshly ground black pepper to taste
  • ½ cup olive oil
  • ½ cup water
  • ½ teaspoon maple syrup or honey

For the Roasted Vegetables:

  • 2 parsnips chopped into ½-inch pieces
  • ½ head cauliflower cut into florets
  • ½ bunch broccolini
  • 1½ cups Brussels sprouts halved
  • Olive oil for roasting
  • Salt and pepper to taste

Protein:

  • 1 14-ounce can chickpeas, drained and rinsed (use ¼ cup per bowl)

Extras:

  • Sauerkraut approximately 1 scoop per bowl
  • Toasted pepitas for topping

Instructions
 

  • Preheat and Prep the Oven: Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper to prevent sticking and make cleanup easy.
    Set them aside while you prepare your vegetables, so the oven is hot and ready for roasting by the time you’re done chopping.
  • Cook the Quinoa Base: Rinse the quinoa thoroughly under running water using a fine-mesh strainer to remove any bitterness.
    Combine the quinoa and water in a medium saucepan, bring it to a boil, then cover and reduce to a low simmer for 15 minutes.
    Once it’s done simmering, remove from heat but keep it covered for another 10 minutes, then fluff with a fork.
  • Blend the Creamy Pepita Sauce: Add pepitas, garlic, kale, cilantro, lemon juice, sea salt, black pepper, olive oil, water, and maple syrup (or honey) to a blender.
    Blend until you have a smooth, vibrant green sauce with a creamy texture; stop to scrape down the sides if needed.
    Taste and adjust seasoning if desired, then transfer to a jar or bowl and set aside.
  • Season and Roast the Veggies: Place the chopped parsnips, cauliflower florets, and halved Brussels sprouts on one of the prepared baking sheets.
    Place the broccolini on the second sheet.
    Drizzle all vegetables generously with olive oil, sprinkle with salt and pepper, toss with your hands or tongs until evenly coated, and spread them out so they roast evenly without overlapping.
  • Roast to Golden Perfection: Roast the parsnips, cauliflower, and Brussels sprouts for 20–25 minutes, or until the edges are golden-brown and crisp.
    Roast the broccolini for 10–12 minutes, until tender but still bright green.
    Let all vegetables cool slightly, and once the broccolini is cool enough to handle, chop the stems into bite-size pieces.
  • Warm the Chickpeas (Optional Step): Drain and rinse the chickpeas well.
    If you prefer them warm, you can sauté them briefly in a pan with a little olive oil and salt until they are heated through, or simply keep them at room temperature if you enjoy their natural texture.
    This step adds protein and heartiness to every bowl.
  • Assemble the Bowls: Spoon a generous scoop of fluffy quinoa into each bowl as your base, then arrange the roasted vegetables on top, distributing them evenly between servings.
    Add about ¼ cup of chickpeas to each bowl, followed by a small scoop of tangy sauerkraut for brightness and crunch.
  • Finish with Sauce and Toppings: Drizzle each bowl generously with the creamy kale pepita sauce, making sure each section of the bowl gets a bit of flavor.
    Sprinkle toasted pepitas over the top for added crunch and healthy fats.
    Garnish with fresh cilantro if desired, season with extra salt and pepper to taste, and serve warm or at room temperature.

Notes

  • You can swap quinoa with farro, brown rice, or couscous for variety.
  • Use any mix of seasonal vegetables like sweet potatoes, carrots, or zucchini.
  • The kale-cilantro sauce keeps refrigerated up to 4–5 days and is great on sandwiches or salads.
  • For extra protein, add tofu, tempeh, or grilled chicken if not keeping it vegan.
  • Always space vegetables out on the baking sheet; crowded pans lead to steaming instead of roasting.