Roasted Veggie Grain Bowl Recipes

ROASTED VEGGIE GRAIN BOWL

Steps:

• Preheat the oven to 425°F and line 2 baking sheets with parchment paper.
• 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. This will yield about 3 cups; I used a heaping ½ cup per bowl.
• Next, make the sauce. Combine the pepitas, garlic, kale, cilantro lemon juice, sea salt, pepper, olive oil, water, and maple syrup or honey in a blender and blend until smooth.
• Then, roast the vegetables. Place the parsnips, Brussels sprouts, and cauliflower on one large baking sheet. Place the broccolini on the second baking sheet. Drizzle the vegetables with olive oil and pinches of salt and pepper, toss to coat, then spread evenly onto the sheets. Roast the parsnips/Brussels sprouts/cauliflower 20 to 25 minutes or until golden brown around the edges. Roast the broccolini for 10 to 12 minute or until tender. When cool to the touch, chop up the broccolini stems.
• Assemble bowls with a scoop of quinoa, the roasted vegetables, about ¼ cup chickpeas, and a scoop of sauerkraut and top with pepitas. Drizzle with the sauce. Season to taste with additional salt and pepper, if desired, and serve. I assembled these components into 2 bowls (although the whole recipe will make 4) and saved the leftovers for tomorrow's dinner - stay tuned!
• Store the extra sauce, quinoa, and remaining chickpeas in the fridge.

ROASTED VEGGIE BUDDHA BOWL

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Bring water and bulgur to a boil in a saucepan; cover and reduce heat to medium-low. Simmer until water is absorbed and bulgur is soft, about 12 minutes. Keep warm.
• Place sweet potato in a bowl and drizzle 1 teaspoon olive oil over it; season with salt and pepper. Toss to coat. Transfer sweet potato to the prepared baking sheet, placing in 1 row. Place fennel in the same bowl, add 1 teaspoon olive oil, and season with salt and pepper. Toss to coat and place fennel next to sweet potato, keeping each separate.
• Roast in the preheated oven for 10 minutes. Place red onion in the same bowl; add 1 teaspoon olive oil, and season with salt and pepper. Toss to coat and place on the baking sheet with sweet potato and fennel, keeping them separate. Place red bell pepper in the same bowl; add 1 teaspoon olive oil, and season with salt and pepper. Toss to coat and place on the baking sheet next to the onion.
• Roast in the oven until all the vegetables are cooked to desired doneness, 10 to 15 minutes.
• Place tempeh in a bowl and season with 1/2 teaspoon curry powder, tossing to coat.
• Heat coconut oil in a skillet over medium-high heat; saute tempeh, turning occasionally, until all sides are evenly browned, about 10 minutes.
• Whisk orange juice, 2 tablespoons olive oil, red wine vinegar, 1/2 teaspoon curry powder, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small bowl until dressing is smooth.
• Divide bulgur between 2 bowls. Place half of sweet potato, fennel, red onion, and red bell pepper around bulgur; top each with 1 tablespoon pumpkin seeds. Drizzle dressing over each bowl.

QUICK-ROASTED VEGGIE BOWL RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190°C)
• Make the farro: In a medium pot, combine the farro and water, then bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 20-25 minutes, until the water is absorbed and the farro is tender.
• Make the roasted veggies: Cut the potatoes in half. Arrange on half of a baking sheet and spread the carrots on the other half. Drizzle with olive oil, then season with the garlic powder, salt, and pepper. Toss until well coated.
• Bake for 10 minutes.
• Remove the baking sheet from the oven and add the broccoli. Drizzle with olive oil and season with salt, garlic powder, and pepper. Bake for another 15-20 minutes, until all of the veggies are fork tender.
• Make the marinated tofu: In a small bowl, combine the olive oil, thyme, oregano, garlic, salt, and pepper. Add the tofu and stir until well coated. Set aside for 10 minutes.
• Spread out the tofu on half of a baking sheet. Bake for 20 minutes, then remove from oven and flip.
• Make the roasted chickpeas: Add the chickpeas to the other side of the baking sheet with the tofu. Drizzle with olive oil and season with salt, paprika, and chili powder. Toss until well coated.
• Bake for another 15 minutes, until the chickpeas are crispy.
• Make the lemon tahini dressing: In a liquid measuring cup, combine the tahini, water, olive oil, lemon juice, and salt and whisk until well combined.
• To assemble the grain bowl, top the farro with the roasted veggies, tofu, and chickpeas. Drizzle with the tahini dressing.
• Enjoy!

VEGETARIAN GRAIN BOWL MEAL PREP RECIPE BY TASTY

Steps:

• Preheat the oven to 425˚F (220˚C). Line 2 baking sheets with parchment paper.
• On 1 baking sheet, season the vegetables and chickpeas for the Roasted Chickpea & Veggie Brown Rice Bowl with olive oil, salt, pepper, and paprika.
• On the other baking sheet, season the vegetables for the Roasted Veggie Quinoa Bowl with olive oil, salt, pepper, garlic powder, and onion powder.
• Bake for 15 -20 minutes, or until the vegetables are roasted to your liking.
• Fill 2 glass storage bowls with 1 cup cooked brown rice each. Fill 2 more glass storage bowls with 1 cup cooked quinoa each.
• Fill the brown rice bowls with the roasted chickpea and vegetables. Fill the quinoa bowls with the other roasted vegetables.
• Mix the cilantro-lime dressing ingredients and split the dressing between 2 small glass containers. Store in the refrigerator with the roasted vegetable and chickpea bowls for up to 4 days.
• Mix the soy-maple dressing ingredients and split the dressing between 2 small glass containers. Store in the refrigerator with the roasted vegetable quinoa bowls for up to 4 days.
• To serve, remove the containers with the dressing and heat the bowls in the microwave for 1 minute. Pour the dressing on top and mix everything together.
• Enjoy!