This winter bowl is so easy to pull together, (with a little bit of meal prep ahead of time), and is packed with plant protein and nutrients. Seasonal, filling, and nutritious, just the way our plates/bowls should be. Enjoy!Â
Makes 3-4 grain bowls
For the bowls:
2 cups cooked quinoa
2 cups cauliflower florets
2 medium sweet potatoes, diced
1/2 cup raw cashews
1 15 oz can garbanzo beans, rinsed and drained
1 bunch of kale, stemmed and chopped
2 Tbsp olive oil, divided
2 tsp salt, divided
1 tsp black pepper, divided
1 tsp dried oregano
1 tsp garlic powder
1 Tbsp nutritional yeast
For the sauce:
3 roasted red peppers (can be jarred and drained or freshly made)
1/2 cup almonds
1 Tbsp drained capers
1 lemon, juiced
1/4 cup fresh chopped parsley
1/2 cup water
1 tsp salt
1/2 tsp black pepper
1 Tbsp nutritional yeast
Instructions:
In a bowl mix the cauliflower, sweet potato, cashews and garbanzo beans with half of the oil, half the salt and pepper, and all of the oregano and garlic.
Place on a prepared baking sheet and roast at 475 degrees for 25 minutes.
Using that same bowl add the kale, the rest of the olive oil, salt and pepper and the first Tbsp of Nutritional yeast. Toss well to combine and place this on a second prepared baking sheet.
When there is 10 minutes left on the roasting of the veggies, beans and nuts, place the second sheet in the oven for the remaining time.
Add all of the sauce ingredients to a high speed blender and blend until smooth.
Place the quinoa, veggies and kale in a bowl and drizzle with the sauce and enjoy!Â