Ingredients

• Ingredients Scale 1x2x3x Nourish Bowl 2 tablespoons olive oil 1 head cauliflower, cut into florets 1 large sweet potato, cube into 1/2 inch pieces 8 – 10 brussels sprouts, quartered 1 onion, sliced into 1/2 inch wedges 1 can (15oz) chickpeas, drained and rinsed 1 1/2 cups cooked quinoa, rice or grain of choice 1 avocado, sliced Chimichurri Sauce 1 large bunch flat-leaf parsley 2 – 3 cloves garlic 1/2 – 1 teaspoon red pepper flakes 1 teaspoon dried oregano or 2 teaspoons fresh good pinch of salt 1/4 cup extra virgin olive oil 3 tablespoons red/white wine vinegar 1 large lemon, juice of

Preparation

• Instructions Preheat oven to 400 degrees F. Roast Veggies: Combine cauliflower, sweet potato, brussels sprouts and onion in a large mixing bowl, drizzle with olive oil and mix well to coat. Transfer veggies to a large baking sheet lined with a silpat, parchment paper or lightly greased. Add a sprinkle of salt over top. Place in oven on the middle rack and roast for 40 – 45 minutes, stirring once half way through cooking. Veggies are ready when fork tender. Cook Grain: While veggies are roasting cook your grain of choice. Drain and rinse your beans of choice, set aside. Chimichurri: Prepare the chimichurri sauce by combining the parsley, garlic, red pepper flakes, oregano, salt, olive oil, vinegar and lemon into a food processor, blend until parsley is chopped well, stopping to scrape down the sides as needed. Sauce should be somewhat chunky but feel free to blend until desired smoothness. Serve: Fill your serving bowl with 1/3 of the roasted veggies and beans. Add about 1/2 cup of grain of choice. Add a few slices of avocado and top with chimichurri sauce. A sprinkle of pepitas (pumpkin seeds) or sunflower seeds would be great too. Mix together and enjoy this zesty and delicious combination! Serves 3 Store: Leftovers can be stored in the refrigerator for up to 5 – 6 days.