ROASTED CAULIFLOWER + LENTIL GRAIN BOWLS

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VIBES: Lonny Liston Smith “A Garden of Peace” + Jay Z “Dead Presidents”

Grain // Turmeric Quinoa (makes extra):

1 cup raw quinoa, rinsed
1 tsp Tumeric
1¾ cups vegetable broth (or water)

Roasted Vegetables // Brussels Sporouts, Cauliflower and Sweet Potato:

1/2 head of cauliflower, chopped into ½ inch pieces
1½ cups halved Brussels sprouts
1 medium sweet potato cubed into 1/2 inch pieces
olive oil
salt + pepper

Quick Pickled Onions:

1/2 cups apple cider vinegar
1 tablespoon sugar
1 1/2 teaspoons kosher salt
1 red onion, thinly sliced

Greens + Dressing:

Mixed Greens of choice or Arugula or Spinach tossed with balsamic vinaigrette (recipe).

Extras:

Crumbled Feta Cheese
Avocado
Pepitas
Chopped Herbs

Lentils:

Find the lentil recipe here.

INSTRUCTIONS:

Preheat the oven to 425

First, make the pickled onions. Whisk first 3 ingredients and 1 cup water in a small bowl until sugar and salt dissolve. Place onion in a jar; pour vinegar mixture over. Let sit at room temperature for 1 hour. DO AHEAD: Can be made 2 weeks ahead. Cover and chill. Drain onions before using. NOTE: You can sub apple cider for white vinegar.

Next, 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. This will yield about 3 cups; I used a heaping ½ cup per bowl.

Cook the lentils. (Can be done ahead of time) the recipe is here.

Then, roast the vegetables. Preheat the oven to 425. Toss Brussels sprouts, sweet potato and cauliflower generously with olive oil, salt and pepper. Place them on separate baking sheets, spreading evenly and careful to not overcrowd or the veggies will steam and not get crisp. Roast for about 10 mins then flip/toss, then continue roasting for another 5-10 mins until they are crispy all around. Sweet potato will require a bit more baking time. Oven times may vary so keep an eye on them as they cook.

Toss the salad greens with the vinaigrette.

Assemble bowls with greens on the bottom, then scoop of quinoa, a scoop of lentils, some roasted vegetables, add some feta and pickled onions and any other toppings. Season to taste with additional salt and pepper, if desired, and serve. I assembled these components into 2 bowls (although the whole recipe will make 4)

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