# 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
→ Toppings
17 - 1/4 cup crumbled feta or goat cheese (optional)
18 - 2 tablespoons toasted pumpkin seeds or sunflower seeds (optional)
19 - Fresh herbs such as parsley or cilantro, chopped (optional)
# How to Make It:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper. Toss sweet potato, bell pepper, onion, and zucchini with 2 tablespoons olive oil, smoked paprika, salt, and pepper. Spread evenly on baking sheet.
02 - Roast for 25 to 30 minutes, stirring halfway through, until tender and golden.
03 - While vegetables roast, combine quinoa or brown rice and water or broth in a saucepan. Bring to a boil, reduce to low heat, and cover. Cook for 15 to 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 to 2 minutes.
05 - In a large bowl, toss spinach or kale with half the warm vinaigrette, allowing the greens to wilt slightly.
06 - Divide grains among four bowls. Top with wilted greens, roasted vegetables, and optional toppings. Drizzle with remaining warm vinaigrette. Serve immediately.
