Roasted Veggie Grain Bowls
Active Time: 45 minutes / Cook Time: 30-35 minutes / Total time: 45-50 minutes
Serves 2, with leftovers for lunch
Chef’s Tip: Did you know that you do not have to peel thin-skinned squashes like Delicata and Butternut? If you scrub them well, you can leave the skins on and they roast up with a lovely chewy contrasting texture to the tender flesh of the squash.
- 1 tablespoon coconut oil, melted
- 2 Delicata squash, scrubbed, halved lengthwise, seeds scraped out, and cut into ½” half-moons
- 1 medium sweet onion, peeled, halved lengthwise, and cut into ¼” half-moons
- 1 bunch kale, preferably Lacinato, stems removed and leaves torn into large pieces
- 2 tablespoons chopped fresh rosemary (from about 4-5 sprigs)
- ½ teaspoon fine sea salt, plus more to taste
- 1 can cannellini beans, drained over a bowl and ¼ cup liquid reserved
- 2 tablespoons nutritional yeast
- 1 cup quinoa
- 2 cups water
- pinch sea salt
- juice of two lemons
- ½ teaspoon honey
- ½ teaspoon ground black pepper
- ½ cup extra virgin olive oil
- ¼ cup chopped pecans, or nut/seed of your choice
- Preheat the oven to 425°F. Line a baking sheet with parchment. Toss the squash, onion, kale, and rosemary together with ½ teaspoon salt and coconut oil. Roast until the vegetables are tender and starting to brown, stirring every 10 minutes, for about 25-30 minutes.
- Whisk the nutritional yeast into the reserved bean liquid. Stir the mixture and the cannellini beans into the roasting vegetables, turn off the oven, and leave the baking sheet in the oven for 5-10 minutes, or until the beans are warmed through.
- While the vegetables are roasting, in a medium saucepan bring the quinoa, water, and pinch of salt to a boil. Turn the heat to low, cover, and cook 15-20 minutes or until quinoa are cooked through. Turn off the heat and steam for five minutes. Drain any remaining water.
- In a pint jar, shake the lemon juice, honey, black pepper, and olive oil until emulsified.
- Build your bowls: Place ¼ of the quinoa in the bottom, topped by ¼ of the roasted vegetables. Sprinkle with 1 tablespoon of nuts per serving, drizzle with dressing to taste, and serve. Pack two servings into airtight containers for lunch tomorrow.