ROASTED VEGGIE BOWLS

4 SERVINGS

MAKES

4 cups cauliflower florets (about half head) 454 g pkg precut peeled butternut squash, diced red onion, cut in wedges ON THE TABLE IN 4 1 tbsp 1 tsp 1 tsp 1½ cups

4 3 tbsp 1 tsp ⅓ cup 4 cups

½ cup ½ cup MINUTES cloves garlic (skins on) extra-virgin olive oil cumin seeds, crushed salt, divided quick-cooking five-grain blend (such as PC Blue Menu 5-Grain Blend) eggs red wine vinegar granulated sugar olive oil microgreens or mixed baby greens chopped natural almonds prepared beet hummus (optional)

Preheat oven to 425°F. On baking sheet, toss together cauliflower, squash, red onion, garlic, extra-virgin olive oil, cumin seeds and ½ tsp of the salt; arrange in single layer. Bake until tender and browned, 20 to 25 minutes. Let cool slightly.

Meanwhile, in saucepan, cook grains according to package directions. Drain.

Meanwhile, fill small saucepan with water; bring to boil over high heat. Add eggs; cook for 6 minutes. Drain and rinse under cold water until chilled, about 2 minutes; drain again. Peel off shells; halve eggs lengthwise.

In bowl, whisk together vinegar, sugar and remaining salt; gradually whisk in olive oil in thin steady stream. Squeeze garlic into vinegar mixture to release from skins; discard skins. Whisk vinaigrette to combine.

Divide grains, cauliflower mixture, eggs, microgreens and almonds among 4 bowls; drizzle each with 2 tbsp of the vinaigrette. Top with beet hummus (if using).

about 752 cal, 23 g pro, 42 g total fat (6 g sat. fat), 48 g carb (15 g dietary fibre, 10 g sugar), 193 mg chol, 663 mg sodium, 869 mg potassium. % RDI: 16% calcium, 35% iron, 151% vit A, 98% vit C, 52% folate.