Wheat Berry Buddha Bowl
Bring 5 cups water to a boil in a 4-quart dutch oven. Stir in wheat berries. Return to a boil; reduce heat. Simmer covered, for 45 minutes. Stir in kale and onion. Simmer covered for 15 minutes more. Drain off any excess liquid. Season with salt and pepper to taste.
Meanwhile, preheat oven to 425 F. Line a baking sheet with foil. Spread the brussels sprouts, tomatoes, zucchini, and bell peppers on baking sheet and drizzle with vinegar. Roast vegetables for 20 minutes or until tender. Season with salt and pepper to taste.
Divide wheat berry mixture among bowls. Top with marinara sauce and roasted vegetables. Sprinkle with pine nuts and basil. Drizzle with additional vinegar to taste.