Stir in the beans during the final minutes to warm them through and infuse flavor

Drain the mixture and cover to keep warm while preparing the vegetables

Preheat the oven and spread cauliflower and sweet potato on a baking tray

Drizzle with olive oil, sprinkle seasoning and salt, then toss until evenly coated

Roast until the edges turn golden and slightly crisp while the centers become fork-tender

Toss broccolini with a little oil and seasoning, then add to the tray halfway through roasting

Continue roasting until all vegetables are lightly charred and aromatic

In a bowl, mix parsley, cilantro, vinegar, garlic, chili flakes, olives, and olive oil until a vibrant dressing forms

Stir a portion of the dressing into the warm grain mixture for extra flavor absorption

Assemble bowls by adding the grain mixture first, then layering roasted vegetables on top

Drizzle remaining dressing over the bowl just before serving for a fresh, herbaceous finish