Nourishing Roasted Cauliflower & Beet Bowl (Easy & Healthy)
This delicious roasted cauliflower and beet bowl is high in protein and iron, combining crispy vegetables, beans, grains, and a tangy pink beet dressing for a satisfying, nutritiously balanced meal.
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Servings: 2 servings
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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