This Grain Bowl is perfect for easy weeknight eating and meal prepping for your whole week!
Extra-virgin olive oil
Freshly ground black pepper
Or your favorite spices
White or brown rice
CALIFORNIA GROWN VEGETABLES
Sweet potatoes, peeled and cut into cubes
Butternut squash, peeled and cut into 1-inch-thick half moons
Mushrooms, we used brown cremini but all work
Cauliflower, cut into florets
Bell peppers, seeded and sliced into 4 equal parts
Black or green olives, sliced
Preheat oven to 375°F.
Cook your favorite grain to use as a base for your bowl and set aside.
Prepare a parchment-lined baking sheet.
In a large bowl, add the sweet potatoes, butternut squash and bell peppers or vegetables of choice. Drizzle in olive oil from California and sprinkle with salt and pepper. Toss to combine. Spread the mixture evenly over the baking sheet. Using the same bowl, toss cauliflower florets with olive oil and your favorite spices, such as paprika and garlic powder. Spread them on the baking sheet with the rest of the vegetables.
Cook the vegetables until golden and cooked to your liking, about 40 minutes.
Assemble the Bowl:
In a serving bowl, add your favorite grain, choice of roasted vegetables, some greens and your protein of choice. This bowl is extra delicious with some California avocado slices. Don’t forget to serve and top it off with your favorite magic elixir!
If you want to take it an extra step, sprinkle some Smoky Pepitas on top, recipe in The No Crumbs Left cookbook!
Keywords: grain bowl, whole grain bowl