Roasted Mushroom And Broccoli Grain Bowls Recipes

ADDICTIVE ROASTED BROCCOLI AND MUSHROOMS WITH ONION WEDGES

Steps:

• Preheat oven to 425°F. Place the broccoli florets, mushrooms and red onion on a large baking sheet. Drizzle with olive oil and toss to coat. Season to taste with salt and black pepper. Roast in preheat oven for 20-25 minutes or until lightly brown and tender. Remove from the oven. Drizzle with balsamic vinegar and toss to coat. Serve immediately.

ROASTED BROCCOLI GRAIN BOWL WITH NOOCH DRESSING

Steps:

• Place the racks in the top and bottom thirds of the oven, and heat the oven to 450 degrees. Place two baking sheets in the oven to heat.
• In a large bowl (or two if you need), toss broccoli and cauliflower florets, stems and leaves, and the brussels sprouts with enough olive oil to coat (around ½ cup). Season generously with salt and pepper. (Don't wash the bowl.) Roast on the heated sheets, rotating the pans and switching racks halfway through but leaving the vegetables themselves untouched, until browned and crisp-tender, 15 to 20 minutes.
• In a medium bowl, stir together the nutritional yeast, ¼ cup water, remaining ¼ cup olive oil, the lemon juice, mustard and garlic powder. Season to taste with salt and pepper. Add the grains to the large bowl. Season and dress the grains with salt, lemon zest, and some of the nutritional yeast dressing to taste.
• Top the grains with the roasted vegetables, then drizzle with some of the dressing. Top with the almonds.

ROASTED VEGGIE GRAIN BOWL

Steps:

• Preheat the oven to 425 degrees F.
• Toss the chickpeas with the curry powder, 1 teaspoon of the oil, 1/4 teaspoon salt and a few grinds of black pepper in a medium bowl. Place on one side of a baking sheet. Arrange the onions next to the chickpeas, then the sweet potatoes and lastly the mushrooms. Toss the onions, sweet potatoes and mushrooms with the remaining 3 teaspoons oil, 1/4 teaspoon salt and a generous amount of black pepper. Bake until the chickpeas are a bit crunchy and the sweet potatoes are softened and starting to turn brown in a few spots, 25 to 30 minutes.
• Meanwhile, whisk the yogurt, tahini and juice of half the lemon in a small bowl. Slice the remaining lemon into wedges.
• Divide the quinoa between two bowls. Arrange half the vegetables and avocado slices on top of the quinoa, leaving a space for the yogurt in the middle. Dollop the yogurt in the empty space and serve with the lemon wedges.

MUSHROOM GRAIN BOWL

Steps:

• Heat the butter and half the olive oil in a large frying pan over a medium-high heat. Add the mushrooms and cook on one side, pressing down, until really crispy. Turn over, add the garlic and cook the other side, again until golden. You may need to do this in batches if you don't have a big enough pan. Add the paprika, season well with salt and pepper and set aside in a bowl.
• Heat the remaining oil in the pan, add the kale and fry for 3 to 4 minutes until softened. Season with lots of black pepper and toss with the mushrooms.
• Heat the grains according to the packet instructions and mix with the extra-virgin olive oil, herbs and lemon juice to taste. Divide the grains between four bowls and add the mushrooms and kale. Top each bowl with a dollop of sour cream and a sprinkle of smoked paprika and serve.