I’m always loving different veggie and grain bowls, and Sara from Sprouted Kitchen inspired this one.  Her tips are spot-on and she serves these veggies with quinoa, but really any grain and any roasted veg would be delicious, just use what you have on hand.  I usually serve this with whatever dressing is already in the fridge – this time I had some matcha ginger left over, but it would also be delicious with a lemon-dijon or miso tahini.

roasted vegetables + brown rice
  • 1 head purple cauliflower
  • 2 leeks
  • 1 delicata squash
  • Few handfuls brussels sprouts
  • Extra virgin olive oil (I used a chile infused one for a bit of spice)
  • Sea salt
  • Fresh ground pepper
  • Paprika
  • Pinch of cayenne
  • Microgreens (I used broccoli)
  • 1 cup brown jasmine rice

Preheat the oven to 400 degrees F.

In a medium pot, combine 1 cup rice, 2 1/4 cups water and bring to a boil. Stir once, cover, and reduce heat. Simmer for 45 minutes. Remove from heat and let sit for 5 – 10 minutes before serving.

Prepare all your vegetables and collect them on a large baking tray. Cut the cauliflower into florets.  Cut the ends and the green off the leeks and slice lengthwise.  Cut the squash in half, scoop the seeds from the squash and slice it into 1/4 inch half moons. Halve large brussels and leave the small ones whole. Drizzle with olive oil, salt, a few pinches of pepper, paprika and cayenne. Toss to coat well and spread in a single layer on a baking sheet.

Bake in the upper third of the oven for twenty minutes. Turn the heat up to 425 degrees F and cook another 20 minutes or until the edges of the vegetables are browned and crisp.

Transfer rice into serving bowls.  Top with the roasted veggies, micro greens, and a generous drizzle of dressing.