I really hate when things go to waste. Good thing I married a husband who I have secretly names LEFTOVER KING. But sometimes, sometimes, I can’t help giving a new spin on leftovers. Especially when I am in a hurry. Or I really liked them the first time around. OR you know – I hate to see them go to waste.
So introducing the very long-named Kale + Oven Roasted Veggies + Basil Vinaigrette + Rice.
How’s that for a mouthful? I know right – let’s get your mouth filled with this deliciousness already!
Kale Power Bowl
Easy kale power bowl filled with leftovers you have in your fridge!
Ingredients
- 1 batch roasted veggie meal prep
- quinoa blend
- basil vinaigrette
- Fresh Kale
- Cherry tomatoes
Instructions
- Take leftover veggies and put them in the oven to heat up (375 degrees)…introducing the Double Roasted Veggies (is there such a thing?).
- Second, while the veggies are getting warmed up, take a few leaves of kale and chop them.
- Remove pan from oven and mixed kale into veggie mix along with a few cherry tomatoes.
- Take basil vinaigrette, pour it over everything, stir it a few times and stick the whole pan back in the oven until kale begins to wilt. While the kale is wilting, I warm up leftover quinoa rice blend.
- Last, Assemble your bowl!
Notes
**My modification, when I went to make this dressing, our store had no fresh basil in stock! I didn’t want to re-work my whole menu while standing in the store (I think I was actually taking this salad to a family get together) so I substituted the Basil Stir in Paste from Garden Gourmetfor the fresh basil leaves! It turned out great!
