Roasted Vegetable Bowl Recipe

Preheat and prep

Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper. Pat broccoli and cauliflower dry with a towel to remove excess moisture.

In a large bowl, toss broccoli and cauliflower with 3 tbs olive oil, garlic powder, smoked paprika, 1 tsp salt and 1/2 tsp black pepper until evenly coated. Spread in a single layer on prepared baking sheet with some space between pieces for browning.

Roast on the middle rack for 18–22 minutes, flipping once halfway through, until edges are golden and florets are tender. Remove from oven and set aside to cool slightly.

Increase oven temperature to 430°F (220–220°C) if you prefer extra crispiness or roast chickpeas concurrently with vegetables if space allows at 425°F. Pat chickpeas very dry on paper towels; remove any loose skins.

Toss chickpeas with 1 tbs olive oil, 1/2 tsp smoked paprika, 1/2 tsp cumin and 1/2 tsp salt. Spread on a small rimmed baking sheet in a single layer.

Roast for 20–30 minutes, shaking the pan every 8–10 minutes, until golden-brown and crisp. Let cool — they will crisp further as they cool.

While vegetables roast, heat 1 tbs olive oil in a large skillet over medium-high heat. Add minced garlic and cook 20–30 seconds until fragrant but not browned.

Add chopped kale and red pepper flakes. Sear, stirring frequently, until wilted and tender but still bright green, about 4–6 minutes. If pan becomes dry, add a splash (1–2 tbs) of water to help steam.

Season with 1/2 tsp salt and 1 tbs lemon juice. Toss and remove from heat.

If using pre-cooked grains, warm them in a microwave or in a skillet with 1 tsp olive oil and 1/4 tsp salt for 2–3 minutes until hot. Fluff with a fork and keep warm. If cooking grains from scratch, follow package instructions to yield 2 cups cooked.

In a medium bowl, combine diced cucumber, halved cherry tomatoes, chopped mint and finely diced red onion.

Dress with 1 tbs olive oil, 1 tsp red wine vinegar, 1/4 tsp salt and 1/4 tsp black pepper. Toss gently and let sit 5–10 minutes to meld flavors.

Place hummus in a small bowl. If desired, stir in 1 tsp lemon zest for brightness and drizzle a tiny bit of olive oil on top before serving.

Divide the warm mixed grains between 4 bowls (about 1/2 cup cooked grains per bowl).

Top each bowl with equal portions of roasted broccoli and cauliflower (about 1 cup total roasted vegetables per bowl), a generous handful (about 1 cup) of seared kale, and 3–4 tbs hummus.

Spoon crispy chickpeas (about 3–4 tbs) over each bowl and add 1/4–1/3 cup cucumber-tomato-mint salad per bowl.

Garnish with lemon wedges, toasted seeds or chopped pistachios and chopped parsley if using. Squeeze lemon over bowl to taste and serve immediately.