Roasted Veggie & Quinoa Warm Grain Bowls

1.Preheat the oven to 400°F (200°C) and prepare two baking sheets. Set aside.

2.In a large serving bowl, add the kale and coat it with a generous amount of olive oil and lemon juice. Add salt and garlic powder, then massage the kale with your hands for about 4-5 minutes.

3.Add the butternut squash, cauliflower, and brussel sprouts to the baking sheets and toss them with olive oil and sea salt. Roast for 25-30 minutes or until browned.

4.In the meantime, prepare the dressing by whisking together the hummus and water until smooth. Adjust the water for desired consistency.

5.Remove the veggies from the oven and let cool for a few minutes. Assemble the bowls and pour the dressing over the top. Toss everything well using salad tongs.

6.Enjoy your warm grain bowl! It can be stored in the fridge for up to a week and served hot or cold.