Roasted Veggie & Quinoa Warm Grain Bowls

Preheat the oven to 400F (200C) and prepare two baking sheets. Set aside. To a large serving bowl, add the kale and coat in a very generous few pours of olive oil and lemon juice. Add salt and garlic powder, then massage with your hands for about 4-5 minutes, really making sure to break down the leaves (this makes them less bitter and significantly easier to digest). Once the kale is massaged, add the butternut squash, cauliflower, and brussel sprouts to the baking sheets and toss in olive oil and sea salt. Roast for 25-30 minutes or until everything begins to brown. In the meantime, prepare the rest of the mix-ins (cooked quinoa, diced apple, craisins, feta). Whisk together the dressing ingredients (garlic hummus and water) until smooth and uniform. Remove the veggies from the oven and let cool for a few minutes. Assemble the bowls with the massaged kale base, roasted veggies, and other mix-ins. Pour the dressing over top, toss everything very well using salad tongs, and enjoy! This can be stored in the fridge for up to a week and served hot or cold.