Roasted Veggie Grain Bowl

Ingredients · for 4 (scales to your household)

• 1 cup Uncooked quinoa $1.44
• 1 3/4 cups Water $0.00
• 1/2 cup Pepitas $0.88
• 2 Garlic cloves $0.06
• 1 cup Kale $0.45
• 1 cup Cilantro $0.40
• 1/4 cup Lemon juice $0.89
• 1/2 teaspoon Sea salt $0.03
• Freshly ground black pepper not counted
• 1/2 cup Extra-virgin olive oil $1.54
• 1/2 cup Water $0.00
• 1/2 teaspoon Maple syrup or honey $0.06
• 2 Parsnips $2.34
• 1/2 Cauliflower $2.25
• 1 1/2 cups Brussels sprouts $2.53
• 1 bunch Broccolini $2.50
• 1 can Chickpeas $2.45
• Sauerkraut not counted
• Toasted pepitas not counted

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages. A line marked not counted is one we couldn't measure from the amount as written — it is missing from the total, not free.

Method

1. Preheat the oven to 425°F and line 2 baking sheets with parchment paper.
2. 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.
3. Next, make the sauce. Combine the pepitas, garlic, kale, cilantro, lemon juice, salt, pepper, olive oil, water, and maple syrup or honey in a blender and blend until smooth.
4. Then, roast the vegetables. Place the parsnips, cauliflower, and Brussels sprouts on one large baking sheet. Place the broccolini on the second baking sheet. Drizzle the vegetables with olive oil, sprinkle with salt and pepper, toss to coat, and spread evenly on the sheets. Roast the parsnips/Brussels sprouts/cauliflower for 20 to 25 minutes, or until golden brown around the edges. Roast the broccolini for 10 to 12 minutes, or until tender. When cool to the touch, chop up the broccolini stems.
5. Assemble bowls with a scoop of quinoa, the roasted vegetables, and chickpeas. Top with a scoop of sauerkraut and pepitas. Drizzle with the sauce. Season to taste with additional salt and pepper, if desired, and serve.