Roasted Veggie and Bulgur Whole Grain Bowl
Roasted vegetables are so tasty and filling. For a Daniel Fast meal plan, you can prepare roasted vegetables in bulk to be eaten alone, added as a side to salad, or tossed in a bowl like the meal below. Quinoa or other whole grain could be used instead of bulgur. See more options and cooking directions in 5 Essential Whole Grains.
Roasted Veggie and Bulgur Whole Grain Bowl
Serves 2
1 cup cooked bulgur
1 small sweet potato, peeled and chopped into uniform chunks
1 cup Brussels sprouts, trimmed and cut in half
1 cup cauliflower florets, cut into uniform pieces
1 cup mixed greens (spring mix or kale)
1/4 red onion, sliced
2 TBS fresh Italian parsley
Olive oil
Preheat oven to 400 degrees.
Drizzle sweet potato, Brussels sprouts and cauliflower with olive oil and place on a baking sheet. Roast for 30-40 minutes or until done, stirring halfway through cook time. Remove from oven and cool slightly.
Divide bulgur and roasted veggies between bowls.
Top with greens, onion and fresh parsley.
