Load up with roasted veggies and drizzle with Watermelon Seed Butter Dressing for a hearty, healthy meal.
- 1 head of broccoli
- 1 medium red onion
- 2 cups baby bella or white mushrooms, cleaned and sliced
- 2 cups kale, chopped
- 2 cups quinoa, cooked (or grain of choice)
- 1 1/2 tablespoons olive oil, divided
- Salt and pepper to taste
- Toasted seeds (optional)
- Chopped herbs (optional)
- 1 batch of Lemon Watermelon Seed Butter Dressing
Preheat the oven to 400 degrees.
Chop broccoli into bite sized florets, rinse and dry thoroughly. Peel the red onion and slice into 1/4 inch half moons. In a medium bowl, toss broccoli and red onion with 1 tablespoon of olive oil and salt and pepper. Arrange in a single layer on a sheet pan and roast in the preheated oven for 15 minutes, tossing occasionally, until tender and browned in places.
While vegetables are roasting, heat a sautee pan over medium heat. Add the rest of the olive oil and sliced mushrooms. Toss to coat the mushrooms in oil but do not add salt. Salt will cause the mushrooms to release their moisture and inhibit caramelization. Cook for 5-7 minutes, stirring occasionally until mushrooms are browned. Remove from heat and then add a sprinkle of salt.
Build your bowl starting with a base of cooked grains. Add chopped kale, roasted veggies, and caramelized mushrooms. Drizzle with a spoonful of Lemon Watermelon Seed Butter Dressing and top with roasted seeds and herbs, if using.
Note: Use your favorite grain for this recipe. Quinoa, Brown Rice, White Rice, Farrow, Barley or a blend of these all work well.