Looking to feed a crowd in the morning? This breakfast casserole recipe is perfect for that! The strange part is the croutons, but if you think about it, they are just seasoned bread… so calm the hell down. This breakfast casserole is savory and will be a big hit with the family. Best part is that this recipe is open to interpretation… you can add more meat, veggies or anything else you want!
Ingredients
For the bowl:
1 cup of uncooked brown rice – prepare according to instructions on package
Juice from 1/2 of a lemon
1 large or 2 medium sweet potatoes – peeled and diced into 1 inch pieces
4 carrots – Peeled and cut into 1 inch pieces
4 parsnips – peeled and cut into 1 inch pieces
8 oz portobella mushrooms – cleaned with stems removed
1 bunch of brussle sprouts
1 15 ounce can of chickpeas – drained and rinsed well
3 cups of green power mix – baby spinach kale, and red swiss chard (you can use any type of greens that you like, this is what I used)
Salt and pepper to taste
For the dressing:
1/2 cup of tahini
5 roasted cloves of garlic
3 tablespoons of balsamic vinegar
1/2 cup of water
1 teaspoon of cumin
1/2 teaspoon of finely ground sea salt
Instructions
Preheat the oven to 375° and line a roasting pan with parchment paper
Note: Roast the garlic for the dressing while you’re roasting the vegetables. If you don’t want to roast the whole head you can roast five peeled cloves with the vegetables.
Put the sweet potatoes, carrots, parsnips, brussle sprouts and mushrooms on the baking sheet and cover with the lemon juice. Cover the pan with aluminum foil and roast for 15 minutes. Shake the pan after 15 minutes. Uncover the pan and roast for another 15 minutes or until the edged of the vegetables are golden brown.
While the vegetables are roasting cook the rice according to the instructions.
While the rice and root vegetables are cooking sauté the greens in a medium skillet with three tablespoons of water on medium heat. the greens are slightly wilted.
Divide the rice into two bowls and then top with equal amounts of vegetables and chickpeas. Toss with the dressing.
For the dressing:
In a blender or food processor blend the tahini, garlic, vinegar, water, cumin, and salt until smooth and creamy. Add more water if the dressing is too thick to pour.
