Summertime Roasted Veggie Buddha Bowl

Ingredients

Serves 2

• 1 head broccoli, cut into small florets
• 2 Tbsp. extra-virgin olive oil, divided
• Sea salt and freshly ground pepper, to taste
• 1 head curly kale, chopped
• 1 small head purple cabbage, thinly sliced
• 1 cup grape tomatoes, halved
• 2 Tbsp. plain hummus
• 1 Tbsp. chopped fresh parsley
• 1 Tbsp. hemp hearts
• pinch chili powder

Directions

1. Preheat the oven to 350 degrees F.
2. Place the broccoli on a large rimmed baking sheet. Toss the florets with 1 Tbsp. oil, sea salt and pepper; toss and then roast in the oven for 20 minutes or until tender.
3. Meanwhile, in a large bowl, massage the remaining 1 Tbsp. oil with the kale until the kale is tender and smooth. Add the cabbage, tomatoes, roasted broccoli and hummus to the bowl, Garnish with parsley and hemp hearts. Add a pinch of chili powder, if desired and season to taste with sea salt and pepper. Serve.