Grain Bowl

Grain Bowl


  • Cooked Quinoa (1/2 cup per bowl)
  • Elderberry Dark Balsamic Vinegar (for drizzling)
  • 3 Tbsp Premium Extra Virgin Olive Oil (plus more for drizzling)
  • 2 parsnips (chopped into ½ inch pieces)
  • Florets from ½ cauliflower
  • ½ bunch broccolini
  • 1½ cups Brussels sprouts (halved)
  • 1 can of chickpeas drained and rinsed (1/4 cup per bowl)
  • Salt and pepper to taste
  • Optional add-ons: squash, sweet potato, avocado, peppers, onions, spinach, walnuts, asparagus, or any of your favorite veggies. 


  1. Preheat your oven to 425 F. Add the parsnips, cauliflower, and Brussels sprouts to one making sheet. Place the broccolini on another baking sheet.
  2. Cover the veggies in olive oil and season with salt and pepper, toss to fully coat. 
  3. Bake the parsnips, cauliflower, and Brussels sprouts for 20-25 minutes or until golden brown. Bake the broccolini for 10-12 minutes or until fork tender. 
  4. Assemble the bowls by adding the quinoa, roasted veggies, and chickpeas. Drizzle the top with the balsamic and oil. Season to taste with salt and pepper. Enjoy!
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