My Simple Sheet Pan Veggie Grain Bowl {v,gf}

I will say, I love getting creative in the kitchen. However, I DO NOT enjoy the mess it makes. I think you can agree. This recipe is my go-to because it only requires one sheet pan. This grain bowl is fully of yummy goodness and body-loving ingredients, such as broccoli, kale, chickpeas, brussel sprouts, and quinoa. The highlight of the dish, in my opinion, is the crispy kale. I've been obsessed with crispy kale lately, and I think it adds such great flavor to any dish. These sheet pan veggies pair well with many dishes other than quinoa, such as alongside salmon or chicken, over rice, or over a bed of fresh greens!

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RECIPE

Prep time: 7 minutes

Cook time: 20 minutes

Total time: 27 minutes

Serving size 4

INGREDIENTS

1tbs avocado oil

1 can organic salt free chickpeas

2 cups broccoli

1 cup corn 4 cups organic tuscan kale

2 cups brussel sprouts

2 packages Trader Joe's frozen organic quinoa

2tbs nutritional yeast

1tbs coconut aminos

Lemon pepper, red chili flakes, mushroom & co., pink salt {to taste}

METHOD

1. Preheat oven to 400 and prep a baking sheet.

2. Drain and rinse chickpeas, chop the brussel sprouts in half, and chop the broccoli.

3. Rinse and drain kale.

4. Lay chickpeas, brussel sprouts, corn, and broccoli on baking sheet.

5. Drizzle with avocado oil and mix around to coat all veggies.

6. Add nutritional yeast and seasonings.

7. Transfer to oven and roast for 15 minutes.

8. While that is roasting, make the quinoa or brown rice.

9. After 15 minutes, flip the veggies around, and roast for 15 more minutes.

10. 5 minutes before done, add in the kale.

11. Once all is done, add grain to the base of serving bowl, then add in all the veggies.

12. Top with additional nutritional yeast and a drizzle of coconut aminos!

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