Recipe Ingredients
- 4 cups frozen diced root vegetable blend, such as carrots, parsnips, and beets
- 1 tablespoon olive oil
- 1 teaspoon kosher salt, plus more, to taste
- 1/4 teaspoon freshly ground black pepper, plus more, to taste
- 1 (10-ounce) microwaveable bag frozen brown rice, or frozen cauliflower rice
- 1 cup packed roughly chopped and stemmed kale
- 1/4 cup toasted walnuts, chopped
- 1/4 cup crumbled goat cheese
- 2 tablespoons pomegranate arils
- Store-bought or homemade apple cider vinaigrette
Recipe Directions
- Preheat oven to 450°F and line a rimmed baking sheet with parchment paper. Arrange vegetables on prepared baking sheet and toss with oil to coat. Season with salt and pepper. Bake, flipping vegetables halfway through, until tender, about 18 to 22 minutes.
- Meanwhile, microwave rice according to package directions.
- Divide rice between 2 bowls. Top evenly with roasted vegetables, kale, walnuts, goat cheese and pomegranate arils. Drizzle with vinaigrette and enjoy.
Tip:
To make apple cider vinaigrette, simply whisk 1 tablespoon apple cider vinegar, 3 tablespoons olive oil, 1 teaspoon Dijon mustard and 1 teaspoon of honey in a medium bowl until combined. Season with salt and pepper, to taste.
