Loaded Veg Bowl featuring ZENB Veggie Bites

Prepare the Garlicky Kale: Massage one bunch of kale with 3 tablespoons of olive oil, sea salt, garlic powder, lemon juice, and 2 tablespoons of tahini for about five minutes.

Cook the Brown Rice: Rinse 2 cups of rice in water. Add the rinsed rice to an Instant Pot with 2 1/2 cups of fresh water. Pressure cook for 10 minutes on the rice setting, then allow a slow release for another 10 minutes.

Steam the Broccoli: Steam 1 bunch of chopped broccoli in boiling water for about 6-7 minutes. Drain the broccoli, add it to a large bowl, and toss with 2 tablespoons of olive oil and sea salt.

Make the Carrot/Cauliflower/Zucchini Tray Bake: Add chopped carrots, cauliflower florets, and zucchini to a cookie sheet lined with parchment paper. Drizzle with 3 tablespoons of olive oil and sea salt. Toss until well-combined. Bake for 35-40 minutes at 350°F (175°C) or until golden browned.

Assemble the Loaded Veg Bowl: Combine all the prepared components (garlicky kale, brown rice, steamed broccoli, and roasted vegetables) in a bowl. Finish the bowl off with whatever you have on hand; the author usually adds avocado chunks, a scoop of hummus, or, in this case, a hefty drizzle of olive oil and lemon juice, and ZENB Veggie Bites.