The Might Caesar Bowl

Preheat oven to 350 degrees F (180 degrees C). Cover two sheet pans with parchment paper.

Place Beets (2), Sweet Potato (1), Parsnips (2), and Red Onion (1/2) into a large mixing bowl. Drizzle with Extra-Virgin Olive Oil (2 Tbsp) and sprinkle with McCormick® Garlic Powder (1 tsp), Dried Rosemary (1 tsp), and Sea Salt (1/2 tsp).

Spread ingredients evenly over one of the parchment-covered sheet pans.

Next, place the Broccoli (1 head) and Cauliflower (1/2 head) into a large mixing bowl. Drizzle with Extra-Virgin Olive Oil (2 Tbsp) and sprinkle with McCormick® Garlic Powder (1 tsp), Dried Rosemary (1 tsp), and Sea Salt (1/2 tsp).

On a second parchment-covered baking sheet, spread the broccoli and cauliflower evenly over the second sheet pan.

Bake the beets, potatoes, parsnips, and onions for 35 minutes. Bake the broccoli and cauliflower for 25 minutes. Broccoli and cauliflower burn faster than the other ingredients, so just watch them around the 20-minute mark. All veggies should be fork tender once cooked. Bake longer if needed.

While the veggies are cooking, bring a pot of Water (2 cups) and Quinoa (1 cup) to a boil. Reduce to a simmer and cook with a lid for 15-20 minutes until you can fluff quinoa with a fork.

To serve, divide quinoa into two bowls. Now mix in Kale (2 cups) and Fresh Parsley (1/2 cup) into each bowl. Top with roasted veggies. Pour the desired amount of Caesar Dressing (to taste) into both bowls. I used about 1/3 a bottle for two salad bowls. Top with your Mixed Seeds (to taste).