Roasted Veggie Bowl with White Onion Mustard Dressing Recipe

Bowl Ingredients:

• 1 Peri & Sons Onions - sliced into thin wedges
• 1 head of cauliflower - cut into bite-size pieces
• 1 can chickpeas - drained and dried
• 1 bunch kale - de-ribbed and sliced
• 5 cloves garlic- 3 whole, 2 minced
• 3 tbsp olive oil - divided

Dressing Ingredients:

• 1 roasted Peri & Sons Onion
• 2 Tbsp Dijon Mustard
• 2 tbsp fresh parsley
• 1 tbsp apple cider vinegar
• 1/2 cup olive oil
• salt & pepper to taste

Directions:

1. Preheat oven to 400F.
2. Place cauliflower and chickpeas onto a baking sheet and drizzle with 1 tbsp of olive oil. Sprinkle with salt and pepper, and toss to coat.
3. Slice 2 Peri & Sons Onions into thin wedges and place onto a baking sheet. Drizzle with 1 tbsp of olive oil, sprinkle with salt and pepper, and toss to coat.
4. Place baking sheets in the oven and roast veggies for 30 minutes.
5. While the vegetables roast, heat 1 tbsp olive oil in a pan over medium heat. Add minced garlic and cook for 1 minute. Toss in the kale and stir to coat kale with garlic and olive oil. Cook for 5 minutes or until wilted and bright green.
6. Once vegetables are roasted, add 1 roasted Peri & Sons onion, mustard, parsley, apple cider vinegar, and salt and pepper to a food processor. Process for 1 minute then slowly drizzle olive oil while still allowing food processor to run.
7. Serve roasted vegetables in a large bowl over your favorite grain like rice or quinoa. Top with a generous dollop of the roasted onion dressing and top to combine. Enjoy!

https://www.farmstarliving.com/roasted-onion-veggie-bowl-with-mustard-onion-dressing