Roasted Onion Veggie Bowl with Onion Mustard Dressing
Healthy and delicious, this roasted veggie bowl will leave you feeling full and satisfied -- and you won't have to loosen your belt after you eat it! The Onion Mustard dressing also makes a great marinade for chicken before you roast it.
PREP TIME
10 minutes
COOK TIME
30 minutes
Ingredients
For the bowl:
1 onion, sliced into thin wedges
1 head of cauliflower,cut into bite-sized pieces
1 15-ounce can of chickpeas, rinsed and drained
1 bunch kale, ribs removed and siced into strips
5 cloves garlic, 3 whole, 2 minced
3 tablespoons olive oil, divided
Dressing Ingredients:
1 roasted onion
2 tablespoons Dijon mustard
2 tablespoons fresh parsley
1 tablespoon apple cider vinegar
1/2 cup olive oil
Salt and pepper, to taste
1 onion, sliced into thin wedges
1 head of cauliflower,cut into bite-sized pieces
1 15-ounce can of chickpeas, rinsed and drained
1 bunch kale, ribs removed and siced into strips
5 cloves garlic, 3 whole, 2 minced
3 tablespoons olive oil, divided
Dressing Ingredients:
1 roasted onion
2 tablespoons Dijon mustard
2 tablespoons fresh parsley
1 tablespoon apple cider vinegar
1/2 cup olive oil
Salt and pepper, to taste
Directions
Preheat oven to 400F.
Place cauliflower and chickpeas onto a baking sheet and drizzle with 1 tablespoon of olive oil. Sprinkle with salt and pepper, and toss to coat.
Slice 2 onions into thin wedges and place onto a baking sheet. Drizzle with 1 tablespoon of olive oil, sprinkle with salt and pepper, and toss to coat.
Place baking sheets in the oven and roast veggies for 30 minutes.
While the vegetables roast, heat 1 tablespoon olive oil in a pan over medium heat. Add minced garlic and cook for 1 minute. Toss in the kale and stir to coat kale with garlic and olive oil. Cook for 5 minutes or until wilted and bright green.
Make the dressing: Once vegetables are roasted, add the roasted onion, mustard, parsley, apple cider vinegar, and salt and pepper to a food processor. Process for 1 minute then slowly drizzle olive oil while still allowing food processor to run.
Serve roasted vegetables in a large bowl over your favorite grain like rice or quinoa. Top with a generous dollop of the roasted onion dressing and top to combine. Enjoy!
Place cauliflower and chickpeas onto a baking sheet and drizzle with 1 tablespoon of olive oil. Sprinkle with salt and pepper, and toss to coat.
Slice 2 onions into thin wedges and place onto a baking sheet. Drizzle with 1 tablespoon of olive oil, sprinkle with salt and pepper, and toss to coat.
Place baking sheets in the oven and roast veggies for 30 minutes.
While the vegetables roast, heat 1 tablespoon olive oil in a pan over medium heat. Add minced garlic and cook for 1 minute. Toss in the kale and stir to coat kale with garlic and olive oil. Cook for 5 minutes or until wilted and bright green.
Make the dressing: Once vegetables are roasted, add the roasted onion, mustard, parsley, apple cider vinegar, and salt and pepper to a food processor. Process for 1 minute then slowly drizzle olive oil while still allowing food processor to run.
Serve roasted vegetables in a large bowl over your favorite grain like rice or quinoa. Top with a generous dollop of the roasted onion dressing and top to combine. Enjoy!
Looking for inspiration? Try these recipes:
Gnocchi with Mushrooms and Cipollini Onions
Pierogies with Bacon and Onion
Spinach and Cheese Strata
