Roasted Veggies and Kale Bowl

Serves: 4 

Rainbow carrots1 lb2-inch pieces
Fennel1/2 bulb2-inch pieces
Oilas needed
Saltto taste
Basilto taste
Parsleyto taste
Oreganoto taste
Grain bowl
Couscous1.25 cups
Pesto3 tbsp
Kale5 - 6 oz1 small head
Dates2 oz
Garlic1 small cloveshredded
Artichoke bread
Bread4 slicessourdough
Artichokes3.5 ozchopped
Cream cheese2 ozjalapeno
Parmesan cheese2 ozshredded
Pepperto tastegarnish


  • Cut the veggies into 2-inch bite-sized pieces and toss with the oil, salt, pepper, and Italian herbs. Save the fennel fronds for garnish
  • Roast in the oven at 425F convection on for about 20 minutes
  • Boil 1.25 cups of water, then add couscous, basil pesto, garlic, and salt
  • Turn off the heat and close the lid for 5 minutes
  • Tear kale into small pieces and remove the hard stems
  • Microwave for about a minute and then add to couscous bowl
  • Mix well and adjust salt to taste
  • Mix the chopped artichokes, cream cheese, and parmesan in a bowl
  • Once the veggies are roasted, place 2 slices of bread on the baking sheet and bake for 4 minutes at 450F convection off
  • Then take the bread out and spread the cheese mix on both slices, bake for another 4 minutes
  • Plate the couscous and kale mix in a bowl. Top with roasted veggies, and fennel fronds
  • And serve with artichoke bread on the side