| OWL Venice

Roasted Veggie Grain Bowl

Total Time: 35 minutes | Servings: 4 servings

with tri-colored quinoa, kale, delicata squash, broccolini, sprouts, with a cashew herb sauce

Roasted Veggie Grain Bowl



  • 1 cup tri-colored quinoa
  • 2 cups chicken bone broth
  • 1 delicata squash (cored and sliced thinly lengthwise)
  • 4 cups broccolini
  • 3 tbsp olive oil
  • 4 large kale leaves 
  • 2 cups radish sprouts


    Cashew Herb Sauce:

    • 1 cup raw cashews 
    • ¼ cup olive oil
    • 1 cup Italian parsley
    • 1 cup cilantro leaves
    • 1 tbsp water
    • ½ lemon *juiced*
    • 1 garlic clove *optional*
    • 1 tsp sea salt 


    Process of making the OWL Roasted Veggie Grain Bowl



    1. Preheat the oven to 425℉ . Set aside a baking sheet with parchment paper.
    2. To a small saucepan add in the quinoa and the chicken bone broth. Bring to a boil and then reduce to a simmer and cover. Let simmer for 15 minutes.
    3. While the quinoa is cooking add the broccolini and sliced squash to the baking sheet. Drizzle with 2 tbsp olive oil and season with salt. Roast for 25 minutes.
    4. Make the cashew sauce by adding all of the ingredients to a blender and blend until smooth.
    5. Destem your kale and thinly slice. Add to a bowl and massage with olive oil and a squeeze of lemon.
    6. Assemble the bowls by adding in the quinoa, then the roasted veggies, kale, radish sprouts and a spoonful of the cashew herb sauce. 

    Claire Sporck

    Claire Sporck

    Claire Sporck (aka Sporckly), is a food photographer and stylist here in Los Angeles with a love for beautiful, natural foods. She loves cooking and creating recipes with real ingredients that stand out, and has been creating "healthier" versions of recipes since she was a kid with her mom in the kitchen. She's a huge believer that the foods we eat affect our bodies and minds, which makes WHAT we eat so important!

    In 2015 Claire graduated from UNLV with a degree in hospitality management. After completing her schooling, she quickly moved to Los Angeles where she began a job working in event production and catering. It was during her first two years in the city working events that she began Sporckly.

    Four years later, she now works full-time as a chef, food photographer, stylist, and recipe blogger, pursuing her biggest passion: spreading healthy recipes and creating pretty food photos.