Step 1

Preheat the oven to 400°F.

Step 2

Arrange the kale on a foil-lined baking sheet and toss it with 1 tablespoon olive oil and ½ teaspoon sea salt.

Step 3

On another foil-lined baking sheet, add the sliced red bell pepper, onions, cherry tomatoes and chickpeas.

Step 4

Toss everything in the remaining 2 tablespoons olive oil and 2 tablespoons Italian seasoning.

Step 5

Place both baking sheets in the oven and roast for 20-25 minutes.

Step 6

Remove both baking sheets from the oven and immediately toss all of the ingredients with the remaining ½ teaspoon sea salt, lemon juice, lemon zest and red pepper flakes.

Step 7

Divide the cooked quinoa between four bowls.

Step 8

Top with the roasted vegetables, tomatoes and chickpeas.

Step 9

Drizzle the sun dried tomato sauce over the bowls, or serve it in a small bowl on the side.

Step 10

Garnish with fresh chopped basil leaves and serve the bowls immediately.