Roasted Veggies and Kale Bowl

Serves: 4 

Ingredients	Qty	Prep
Rainbow carrots	1 lb	2-inch pieces
Fennel	1/2 bulb	2-inch pieces
Oil	as needed
Salt	to taste
Basil	to taste
Parsley	to taste
Oregano	to taste
Grain bowl
Couscous	1.25 cups
Pesto	3 tbsp
Kale	5 - 6 oz	1 small head
Dates	2 oz
Garlic	1 small clove	shredded
Artichoke bread
Bread	4 slices	sourdough
Artichokes	3.5 oz	chopped
Cream cheese	2 oz	jalapeno
Parmesan cheese	2 oz	shredded
Pepper	to taste	garnish

Method:

• 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