Spring Rainbow Veggie Bowl with Ezekiel 4:9 Flax Sprouted Whole Grain Bread Croutons

Ingredients 

  • ​​​​​​1 cup cooked grains

  • 1 small sweet potato, roasted and cubed

  • ½ cup sugar snap peas, halved

  • ½ cup shredded carrots

  • ¼ cup thinly sliced radishes

  • ½ red bell pepper, thinly sliced

  • ¼ cup thinly shaved fennel

  • 1 cup of spinach

  • 2–3 slices Ezekiel 4:9 Flax Sprouted Whole Grain Bread, cubed and toasted

  • 1–2 tsp olive oil

  • 1 tsp lemon juice

  • Fresh dill and parsley

  • Salt & pepper

  • Sprinkle of pumpkin, sunflower, or hemp seeds

Directions 

  1. Peel the sweet potato, cube, toss with olive oil, salt, and pepper, then roast at 400°F for 20–25 minutes until tender.

  2. Cut the bread slices into cubes, toss with olive oil and a pinch of salt, lay out on a baking sheet, and toast the bread cubes at 375° for 10-12 minutes, flipping them over halfway through.

  3. Toss quinoa with the fresh veggies, lemon juice, olive oil, salt, and pepper.

  4. Add the quinoa and veggies to a bowl, and top with the crunchy bread cubes.

  5. Garnish with fresh herbs and seeds of choice. 

Prep Time: 40 Minutes

Servings: 4