Roasted Veggie Grain Bowls with Citrus Dressing

Woah woah woah! Happy 2017, friends! How were your NYE festivities?

Mark and I ended up having some friends over and we played games, drank assorted beverages, and watched the ball drop arm in arm.

There’s always something so…refreshing about New Year’s Eve. One last hurrah until the new year’s resolutions are set in place. Speaking of: do you have any resolutions this year?! Let me hear them.

I have a few, but I feel like they’re super unimaginative: “Exercise 3-4 times a week!” “Plan out meals for the week!” “Be more organized for the blog!”

I have similar resolutions every year, but something feels different this year. And it’s really exciting. I’m feeling motivated to make these changes in favor of my physical health, mental health, and happiness, rather than feeling obligated to make these “healthy” changes. And I honestly couldn’t be more excited to take on 2017. ?

Especially when fueled by beautifully delicious plant-based meals.

Oh these bowls! How do I love thee? Let me count the ways.

1. Quinoa! (or your grain of choice) Quinoa is a bit like coconut oil because I’m pretty much convinced it can do anything. It’s taken a while for me to come around to this pseudo-grain, but I’m now a total convert. It adds

2. Roasted veggies! Guys, I’ve said it many times before, but I’ll say it again: roasting is the single best way you can treat a vegetable. The natural sugars in the vegetables caramelize, making them infinitely more tasty and delicious. It’s practically candy! I mean, it’s obviously not. But it’s as close as vegetables can get to candy, and we can all get behind that notion, right?

3. Citrus dressing! I have no idea what has gotten into me lately, but I have been obsessed (OBSESSED) with oranges lately (specifically the cara cara variety). Like, hardcore craving them. I have never ever been like this, so I think my body is making up for the 24 years I’ve spent, more or less, orange-less. Regardless, I made a dressing out of them and woah baby! I’m in love.

This recipe is INSANELY easy. So much so, this is a great meal prep meal! Make the quinoa, dressing, and roasted veggies on the weekend, and have a week full of citrusy veggie deliciousness! badaboom!

{speaking of…are you interested in meal prep ideas? asking for a friend. ? }

Enjoy, friends!

Roasted Veggie Grain Bowls with Citrus Dressing

From Fooduzzi at https://www.fooduzzi.com/2017/01/roasted-veggie-grain-bowls-with-citrus-dressing/

https://www.fooduzzi.com/wp-content/uploads/2017/01/roasted-veggie-grain-bowls-citrus-dressing-5.jpg

Prep: 10m

Cook: 20m

Yield: serves 3-4

Total: 0h 30m

A simple veggie-packed grain bowl with a citrusy dressing! Naturally a gluten free & vegan meal!

You'll Need...

• For the bowls:
• 1 cup quinoa, rinsed and cooked according to package instructions
• 1 lb. baby potatoes, chopped into bite-sized pieces
• 3 cups broccoli florets
• 3 cups cubed butternut squash
• 16 oz. baby bella mushrooms
• 2 Tbsp. olive oil
• 1/4 tsp. granulated garlic
• 1 tsp. smoked paprika
• salt + pepper
• 3 handfuls salad greens
• chopped pistachios, for topping
• For the dressing:
• 4 Tbsp. orange juice (fresh squeezed preferred)
• 3 Tbsp. olive oil
• 1/4 tsp. oregano
• 1 tsp. hummus
• 1+ Tbsp. maple syrup
• salt + pepper

Directions

1. Cook your quinoa according to package instructions. Set aside.
2. Meanwhile, preheat the oven to 425 degrees F. Add chopped potatoes, broccoli, squash, and olives to a baking sheet, and toss with olive oil, granulated garlic, smoked paprika, and salt + pepper. Bake until all vegetables are tender, 15-20 minutes. Set aside.
3. Meanwhile, make the dressing. Mix orange juice, olive oil, oregano, hummus, maple syrup, and salt and pepper. Taste, and add additional maple syrup if it's too tart (this will depend on the orange juice you use).
4. To serve, add greens to a bowl. Top with quinoa, roasted veggies, and dressing. Top with chopped pistachios if desired.

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