Brassica Bowl with Swiss Chard, Asparagus & Roasted Grapes

Ingredients:

· 1 bunch asparagus, cut into 1” pieces

· 1 bunch swiss chard, chiffonade

· 9 tablespoons olive oil, divided

· 2 tablespoons apple cider vinegar

· 1 tablespoons whole grain mustard

· 1 bunch flowering kale, ribs and stems removed, leaves torn into 2” pieces

· 1 pound purple fingerling potatoes, halved

· 2 cups purple grapes

· 1 shallot, julienned

· 2 cloves garlic, minced

· 1 cup quinoa, grain or purple sweet potato noodles, cooked

· Salt & Pepper to taste

Method:

1. Preheat oven to 425 degrees.

2. Toss potatoes with 2 tablespoons olive oil, salt and pepper. Roast in oven until brown and crispy, 25-30 minutes. Set aside.

3. Toss grapes with 2 tablespoons oil, salt and pepper. Roast in oven until softened and roasted, 20-30 minutes. Set aside.

4. Toss asparagus with 1 tablespoon oil on a rimmed baking sheet and season with salt. Roast in oven, turning occasionally, until crisp-tender and charred in spots, 5-8 minutes. Set aside.

5. In a saute pan, add 1 tablespoon olive oil. Over medium heat, saute shallot and garlic until fragrant. Add chard and saute until softened. Set aside.

6. Whisk vinegar, mustard, and remaining 4 tablespoons oil in a large bowl until emulsified; season with salt and pepper. Remove 2 tablespoons and dress quinoa, grain or noodles in a bowl. Add kale to bowl with dressing and massage until softened. Add roasted asparagus and potatoes and 2 tablespoons sunflower seeds; toss again.

7. Place grain or noodles on base of platter, topped with all other ingredients, arranged as desired. Enjoy!