Roasted Cauliflower and Kale Bowl
A nutritious and satisfying bowl of roasted cauliflower and kale, perfect for any meal and ready in just 30 minutes!
Ingredients
For the Roasted Vegetables
- 1 head head of cauliflower, cut into florets
- 2 cups kale, chopped
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- to taste Salt and pepper
For the Base
- 1 cup cooked quinoa or brown rice
Optional Protein
- chickpeas, chicken, or tofu
Instructions
Preparation
- Preheat your oven to 425°F (220°C). This ensures that your veggies will roast quickly and evenly.
- In a large bowl, combine the cauliflower florets and chopped kale. Drizzle with olive oil, garlic powder, and season with salt and pepper. Toss until everything is well-coated.
- Transfer the mixed veggies to a baking sheet, spreading them in a single layer for even roasting.
Cooking
- Roast in the preheated oven for about 20-25 minutes, or until the cauliflower is golden and tender.
- In a large bowl, mix the roasted vegetables with your choice of cooked quinoa or brown rice.
- If using a protein like chickpeas, chicken, or tofu, stir it in now.
Serving
- Dish out the bowl while warm for the best experience.
Notes
Store in an airtight container in the refrigerator for up to 3-4 days or freeze for 2-3 months. Reheat in a preheated oven at 350°F (175°C) for about 10-15 minutes.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 2gSodium: 400mgFiber: 10gSugar: 3g
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