Modern Grain & Roast Veg Bowl

Ingredients

• 1 cup quinoa
• 2 cups water
• 4 large carrots, peeled and halved lengthwise
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1 large sweet potato, peeled and cubed
• 1/2 tsp salt
• 1/2 tsp black pepper
• 12 oz brussels sprouts, trimmed and halved
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 cup olive oil
• 1/4 cup maple syrup
• 2 tbsp apple cider vinegar
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 large avocado, sliced
• 1/4 cup black sesame seeds
• 4 cups chopped kale
• 1/4 cup chopped parsley
• 1/4 cup chopped chives
• 1/4 cup toasted pumpkin seeds

Instructions

1. Rinse quinoa under cold water.
2. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed.
3. Preheat oven to 400°F (200°C).
4. On a baking sheet, toss carrots with olive oil, smoked paprika, salt, and black pepper. Roast for 25-30 minutes, or until tender.
5. On a separate baking sheet, toss sweet potatoes with olive oil, salt, and black pepper. Roast for 25-30 minutes, or until tender.
6. On a third baking sheet, toss brussels sprouts with olive oil, salt, and black pepper. Roast for 20-25 minutes, or until tender and slightly charred.
7. In a small bowl, whisk together maple syrup, apple cider vinegar, salt, and black pepper to make the dressing.
8. In a large bowl, combine cooked quinoa, roasted carrots, sweet potatoes, brussels sprouts, kale, parsley, and chives.
9. Drizzle dressing over the bowl and toss to combine.
10. Top with avocado slices, black sesame seeds, and toasted pumpkin seeds.
11. Serve immediately.