# What You'll Need:
→ Grains
01 - 1 cup quinoa or brown rice, rinsed
02 - 2 cups water or vegetable broth
→ Roasted Vegetables
03 - 1 medium sweet potato, peeled and cubed
04 - 1 red bell pepper, cut into strips
05 - 1 small red onion, sliced
06 - 1 small zucchini, sliced
07 - 2 tablespoons olive oil
08 - 1 teaspoon smoked paprika
09 - Salt and pepper to taste
→ Greens
10 - 4 cups baby spinach or kale, stems removed
→ Warm Vinaigrette
11 - 3 tablespoons olive oil
12 - 1 tablespoon apple cider vinegar
13 - 1 teaspoon Dijon mustard
14 - 1 teaspoon honey or maple syrup
15 - 1 small garlic clove, minced
16 - Salt and pepper to taste
→ Optional Toppings
17 - 1/4 cup crumbled feta or goat cheese
18 - 2 tablespoons toasted pumpkin seeds or sunflower seeds
19 - Fresh herbs such as parsley or cilantro, chopped
# Method Steps:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss sweet potato, bell pepper, onion, and zucchini with 2 tablespoons olive oil, smoked paprika, salt, and pepper. Spread evenly on the prepared baking sheet and roast for 25–30 minutes, stirring halfway through, until vegetables are tender and golden.
03 - While vegetables roast, combine quinoa or brown rice and water or broth in a saucepan. Bring to a boil, reduce heat to low, cover, and cook for 15–20 minutes for quinoa or according to package directions for rice, until grains are tender and liquid is absorbed. Fluff with a fork.
04 - In a small pan over low heat, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, garlic, salt, and pepper until just warm, approximately 1–2 minutes.
05 - In a large bowl, toss spinach or kale with half the warm vinaigrette, allowing the greens to wilt slightly.
06 - Divide cooked grains among four bowls. Top each portion with wilted greens, roasted vegetables, and optional toppings. Drizzle with remaining warm vinaigrette and serve immediately.
