Roasted Veggie Bowl

w/ Horseradish Vinaigrette


  • 1 cup rainbow quinoa, cooked
  • 2 cups cauliflower florets
  • 2 cups butternut squash, cut into cubes
  • 2 cups Brussels sprouts, halved
  • 1 can cannellini beans, rinsed and drained
  • 2 cups of kale, sliced into ribbons
  • 1 tablespoon dried currants
  • 1 tablespoon golden raisins
  • 1 tablespoon pomegranate arils
  • 1 tablespoon chopped walnuts
  • 1 tablespoon avocado oil
  • Sea salt and black pepper to taste


  1. Preheat oven to 425°.
  2. Spread cauliflower, squash and Brussels on a parchment lined baking sheet, drizzle with avocado oil, sea salt, and black pepper.
  3. Roast until tender and golden, about 30 minutes, tossing halfway through and adding the cannellini beans to the baking sheet.
  4. While veggies and beans finish roasting, prepare the vinaigrette (below).
  5. Once the veggies and beans are roasted (and slightly cooled) combine all ingredients in a large bowl and gently toss with the vinaigrette until all of the ingredients are evenly coated.
  6. Serve and enjoy!

For the Horseradish Vinaigrette:

  • 3 tablespoons of champagne vinegar
  • 1 tablespoon horseradish
  • 1 tablespoon garlic powder
  • 1 tablespoon dried minced onion
  • 6 tablespoons extra virgin olive oil
  • Sea salt and pepper, to taste


  1. Add all ingredients to a bowl and whisk to combine. If dressing is too thick, add more water until desired consistency is achieved.

Enjoy! xo