Maple Dijon Roasted Vegetable Bowl
Roasted veggies and your favorite grain drizzled with a simple and oh so delicious maple dijon dressing. These Maple Dijon Roasted Vegetable Bowls are perfect for a healthy dinner or lunch meal and even meal prepping.
Servings 6
Ingredients
Grain:
- 1 cup purple rice
- 2 ¼ cup water or vegetable broth
Sauce:
- ¼ cup dijon mustard
- ¼ cup maple syrup
- 1 tbsp apple cider vinegar
- 1 small garlic clove, minced
- salt and pepper, to taste
Roasted Vegetables:
- 1 lb beetroot
- 1 lb carrots
- 1 cauliflower
- 1 bunch kale
- 2-3 tbsp oil I use avocado oil.
- salt and pepper
- 2 small garlic cloves, minced
Instructions
Grain:
- Combine rice and water in a pot with a lid and bring to a boil. Cover and reduce heat to a simmer. Continue simmering for 40 - 45 minutes until water is absorbed. Remove from heat, keep covered and let stand for 5-10 minutes.
Sauce:
- Combine all ingredients in a small jar or container with a lid. Shake vigerously to thoroughly incorporate. Refrigerate until ready to use.
Roasted Vegetables:
- Preheat oven to 400 degrees. Get out a large baking sheet or two, set aside.
- Chop beetroot and cauliflower into equal size pieces, roughly bite sized. Slice carrots in half lengthwise. Drizzle veggies with oil, add salt, pepper and garlic. Toss to coat.
- Arrange vegetables on baking sheet in a single layer.
- Bake for 30 -40 minutes or until vegetables are tender and slightly charred.
- To assemble bowls, scoop rice into bowls and place vegetables on top. Drizzle with desired amount of sauce and enjoy!
Notes
Use grain of choice, simply follow package directions to prepare.
The recipe can be doubled if needed.