Step 1

Preheat oven to 400 degrees F.

Step 2

Roast Veggies: Combine cauliflower, sweet potato, brussels sprouts and onion in a large mixing bowl, drizzle with olive oil and mix well to coat. Transfer veggies to a large baking sheet lined with a silpat, parchment paper or lightly greased. Add a sprinkle of salt over top. Place in oven on the middle rack and roast for 40 – 45 minutes, stirring once half way through cooking. Veggies are ready when fork tender.

Step 3

Cook Grain: While veggies are roasting cook your grain of choice. Drain and rinse your beans of choice, set aside.

Step 4

Chimichurri: Prepare the chimichurri sauce by combining the parsley, garlic, red pepper flakes, oregano, salt, olive oil, vinegar and lemon into a food processor, blend until parsley is chopped well, stopping to scrape down the sides as needed. Sauce should be somewhat chunky but feel free to blend until desired smoothness.

Step 5

Serve: Fill your serving bowl with 1/3 of the roasted veggies and beans. Add about 1/2 cup of grain of choice. Add a few slices of avocado and top with chimichurri sauce. A sprinkle of pepitas (pumpkin seeds) or sunflower seeds would be great too. Mix together and enjoy this zesty and delicious combination!

Step 6

Serves 3

Step 7

Leftovers can be stored in the refrigerator for up to 5 – 6 days.