This “Pretty in Pink” Roasted Cauliflower & Beet Bowl Recipe is excerpted from Sarah Cobacho’s new cookbook, The Ultimate Plant-Based Cookbook – 100 Nourishing Recipes for Every Meal. Sarah is an accredited nutritionist and the creator of the popular blog PlantBaes.
Pretty In Pink: Flavor Meets Nutrition
This delicious bowl contains 25 grams of protein and 9 milligrams of iron per serving. It combines such iron-rich ingredients as quinoa, tahini and white beans with the crunch of radicchio for a nutritionally balanced meal.
Enhanced with a smoothly blended tangy beet-tahini dressing and topped with dill and cashews for freshness and crunch, it can be enjoyed as a stand-alone dish or a nutrient-packed side. Please note that tahini sauce tends to thicken quite quickly, so I recommend blending it just before serving. Alternatively, you can add a little more water and blend again to reach your desired consistency.
Ingredients You’ll Need
- Fresh produce & herbs: cauliflower, red onion, beet, lemon juice, garlic, radicchio leaves, micro-greens, fresh dill,
- Legumes & Grains: cooked butter beans, cooked quinoa
- Spices & other condiments: olive oil, sweet paprika, ground turmeric, salt, maple syrup,
- Nuts & seed butters: cashews, tahini (sesame paste),
How to Make this Roasted Cauliflower & Beet Bowl
Preheat the Oven and Roast the Vegetables
Preheat the oven to 400°F (200°C). In a medium-sized bowl, combine the cauliflower, red onion, butter beans, olive oil, paprika, turmeric and salt. Transfer to a baking sheet, along with the beet, and bake for 15 minutes. Top with the cashews and cook for 5 more minutes. Remove from the oven and allow it to cool slightly. Coarsely chop the cashews. Remove the roasted beet to add to the dressing.
Make the Dressing
In a blender, combine the roasted beet, lemon juice, garlic, tahini, water and maple syrup, and blend until perfectly smooth.
Bring it All Together, Serve, and Enjoy
In a large bowl, combine the roasted cauliflower, onion, butter beans and cashews with the radicchio, quinoa, microgreens and dill. Drizzle with the pink dressing.
About The Author: Sarah Cobacho
Sarah Cobacho is an accredited nutritionist (AdvDip.Nutr) specializing in plant-based nutrition. She and her partner Cam started plantbaes in 2022 with a simple goal: to share nutritious plant-based recipes with the world as far and wide as possible, inspiring others who may be interested in embracing a similar way of living. Find more of Sarah’s recipes on her blog and instagram account.
About the Cookbook
Fresh, Flavorful and Good-for-You: Add joy and diversity to your plates with 100 plant-based recipes for every occasion—making it easier than ever to stay nourished. Every dish is crafted by Sarah Cobacho, nutritionist and creator of plantbaes, to make you feel your best and cover all your nutritional needs. Whether you’re a seasoned vegan, vegetarian or just looking to feed your family more plant-focused meals, this is the cookbook for you.
Get ready to dive into Mediterranean-inspired flavors and protein-rich recipes like the Romesco Pasta or the Roasted Potato & Tzatziki Bowl. While meals like the Fiesta Bowl and Okinawa Bowl showcase how easy it can be to eat the rainbow. And twists on classics like the Kale Miso Caesar Salad with Crispy Quinoa and wow-worthy Lasagna Verde will have you excited to eat your greens.
With nutritional information for each recipe and helpful tips throughout, it’s never been easier to get the nutrients necessary to live your best plant-based life.
More Vegan Recipes You Might Like
If you enjoyed this nutritious Roasted Cauliflower & Beet Bowl, you might also like one or more of the following plant-based recipes.
- Vegan Dynamite Sushi Bowls
- Vegan Watermelon Poke Bowls
- Pineapple Tofu Bowl
- Vegan Soul Bowl
- Oven-Roasted Umami Potato Bowl
Nourishing Roasted Cauliflower & Beet Bowl – RECIPE CARD
Reprinted with permission from The Ultimate Plant-Based Cookbook by Sarah Cobacho. Page Street Publishing Co. 2024. Photo creds: Cameron Crawley.
Nourishing Roasted Cauliflower & Beet Bowl (Easy & Healthy)
Ingredients
- ½ medium-sized head cauliflower cut into small florets
- 1 red onion chopped into eighths
- 1½ cups 255 g cooked butter beans
- 2 tsp 10 ml olive oil
- 1 tsp sweet paprika
- ½ tsp ground turmeric
- Pinch of salt
- 1 medium-sized beet diced
- 2 tbsp 18 g cashews
- 3 tbsp 45 ml fresh lemon juice
- 1 clove garlic
- 2 tbsp 30 g tahini
- ¼ cup 60 ml water
- 1 tbsp 15 ml pure maple syrup
- 2 cups 80 g chopped radicchio leaves
- 1 cup 185 g cooked quinoa
- ½ cup 15 g microgreens
- ¼ cup 5 g fresh dill, chopped finely
Instructions
- Preheat the oven to 400°F (200°C).
- In a medium-sized bowl, combine the cauliflower, red onion, butter beans, olive oil, paprika, turmeric and salt. Transfer to a baking sheet, along with the beet, and bake for 15 minutes. Top with the cashews and cook for 5 more minutes. Remove from the oven and allow it to cool slightly. Coarsely chop the cashews. Remove the roasted beet to add to the dressing.
- In a blender, combine the roasted beet, lemon juice, garlic, tahini, water and maple syrup, and blend until perfectly smooth.
- In a large bowl, combine the roasted cauliflower, onion, butter beans and cashews with the radicchio, quinoa, microgreens and dill. Drizzle with the pink dressing.
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