• Toss your broccoli, cauliflower, carrots, and zucchini with a drizzle of oil, salt, and pepper. Roast at 400°F (200°C) for 20 minutes or until tender.
• Cook the brown rice (or farrow) as instructed on the package. Set aside.
• Massage the kale in a medium bowl with 1 tbsp olive oil to soften. Set aside.
• In a small bowl, whisk together the peanut butter, lemon juice (or vinegar), and the remaining 1 tbsp of olive oil until smooth and creamy. If needed, add a pinch of salt or a little more oil (or water) to thin it out.

Assemble the bowl:

• Start with a base of kale.
• Add the grains on top.
• Arrange the roasted vegetables and pickled beets over the greens.
• Finish with the dressing and a sprinkle of seeds and/or garnish.