Description

A vibrant and nutritious Roasted Veggie Grain Bowl featuring fluffy quinoa, a creamy kale pepita pesto, a medley of roasted vegetables including parsnips, Brussels sprouts, cauliflower, and broccolini, complemented by protein-rich chickpeas, tangy sauerkraut, and crunchy toasted pepitas. This wholesome bowl is perfect for a healthy lunch or dinner, offering a satisfying balance of flavors and textures with a bright, herbaceous pesto drizzle.

Ingredients

Scale

Grain (makes extra):

1 cup raw quinoa, rinsed
1¾ cups water

Creamy Kale Pepita Pesto (makes extra):

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

Roasted Vegetables:

2 parsnips, chopped into ½ inch pieces
Florets from ½ cauliflower
½ bunch broccolini
1½ cups halved Brussels sprouts

Protein:

1 (14-ounce) can chickpeas, drained & rinsed (use ¼ cup per bowl, save the extra)

Pickle:

Scoop of sauerkraut (such as Bubbies)

Extras:

Sprinkle of toasted pepitas

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Instructions

Preheat the oven: Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper to prepare for roasting the vegetables.
Cook the quinoa: Place the rinsed quinoa and 1¾ cups water into a medium pot. Bring it to a boil over medium-high heat, then cover and reduce to a simmer. Cook for 15 minutes. Remove from heat and let it sit covered for another 10 minutes. Fluff the quinoa with a fork; this should yield about 3 cups cooked.
Prepare the pesto sauce: In a blender, combine the pepitas, garlic, chopped kale, cilantro, fresh lemon juice, sea salt, black pepper, olive oil, water, and maple syrup or honey. Blend until the mixture is smooth and creamy, adjusting seasoning if needed.
Roast the vegetables: On one baking sheet, spread the chopped parsnips, halved Brussels sprouts, and cauliflower florets. On the second baking sheet, arrange the broccolini. Drizzle both sheets of vegetables with olive oil and sprinkle with salt and pepper. Toss to coat evenly, then roast the parsnips, Brussels sprouts, and cauliflower for 20–25 minutes until golden around the edges. Roast the broccolini for 10–12 minutes until tender. Once cool enough to handle, chop the broccolini stems.
Assemble the bowls: In each bowl, place a scoop (about ½ cup) of quinoa, then add the roasted vegetables, about ¼ cup of chickpeas, and a scoop of sauerkraut. Sprinkle with toasted pepitas and drizzle generously with the creamy kale pepita pesto. Season to taste with additional salt and pepper if desired and garnish with extra cilantro.
Store leftovers: Refrigerate any remaining quinoa, chickpeas, and pesto sauce in airtight containers for up to 3–4 days. Leftover bowls can be served cold or gently reheated.

Notes

You can substitute pepitas with shelled raw pistachios if preferred.
The pesto can be made ahead and stored refrigerated for up to 4 days.
Roasted vegetables can be varied according to season and preference.
This recipe yields 4 bowls; leftover components can be stored for easy meal prep.
Use maple syrup or honey according to your dietary preference to keep the pesto light.

Nutrition

Serving Size: 1 bowl (approx. 1/4 of the recipe)
Calories: 420 kcal
Sugar: 5 g
Sodium: 320 mg
Fat: 18 g
Saturated Fat: 2.5 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: fifty-four g
Fiber: 10 g
Protein: 15 g
Cholesterol: 0 mg