High-Protein Beetroot Medi Bowl

Name: High-Protein Beetroot Medi Bowl
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Ingredients: 10.5 oz small potatoes ( diced into wedges); 1 tbsp olive oil (divided); 1 large beetroot (peeled and diced); 1/2 small cauliflower (chopped into florets); 1.5 cups cooked chickpeas (divided); 2 tbsp fresh lemon juice; 10.5 oz silken tofu; 1 tbsp maple syrup; 1 garlic clove (peeled); 2 scallions (spring onions) (finely chopped); 1 handful fresh dill; 2 tbsp pepitas (pumpkin seeds); 1 tsp black sesame seeds; 1 pinch freshly cracked black pepper; 1 tsp smoked paprika; 1 tsp ground cumin; 1/2 tsp ground turmeric; 1/4 tsp chili powder; 1 pinch sea salt flakes

7 steps

Prep:10minCook:50min

A nourishing beetroot bowl with potatoes, cauliflower, and chickpeas, packed with protein and rich in iron, magnesium, and vitamins. Perfect for a satisfying plant-based meal.

Updated at: Sun, 24 Nov 2024 00:05:44 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories544.3 kcal (27%)

Total Fat19.3 g (28%)

Carbs72 g (28%)

Sugars17.2 g (19%)

Protein27.4 g (55%)

Sodium146.2 mg (7%)

Fiber14.8 g (53%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

10.5 ozpotatoes

small, diced into wedges

1 Tbspolive oil

divided

1beetroot

large, peeled and diced

0.5cauliflower

small, chopped into florets

1 ½ cupschickpeas

cooked, divided

2 Tbspfresh lemon juice

10.5 ozsilken tofu

1 Tbspmaple syrup

1garlic clove

peeled

2scallions

spring onions, finely chopped

1 handfulfresh dill

2 Tbsppepitas

pumpkin seeds

1 tspblack sesame seeds

1 pinchblack pepper

freshly cracked

1 tspsmoked paprika

1 tspground cumin

½ tspground turmeric

¼ tspchili powder

1 pinchsea salt flakes

Instructions

Step 1

Preheat the oven to 400 °F with fan assist.

Step 2

Prepare Spices: In a small bowl, mix together smoked paprika, cumin, turmeric, chili powder, and salt.

Step 3

Prepare Potatoes: Line a large baking tray with parchment paper. Toss the diced potatoes with half of the olive oil and half of the prepared spice mix. Spread the potatoes evenly on the tray and bake on the top rack for 20 minutes.

Step 4

Prepare Beetroot: While the potatoes are baking, line a smaller tray with parchment paper. Peel and chop the beetroot into small pieces, then place them on the tray. Bake on the middle rack for 30 minutes. Once done, remove from the oven and allow to cool for 10 minutes.

Step 5

Bake Chickpeas and Cauliflower: In the same bowl used for the potatoes, mix 1 cup of chickpeas and the cauliflower florets with the remaining olive oil and spice mix. Add this mixture to the potato tray and return to the oven. Bake for an additional 20 to 25 minutes or until the chickpeas are crispy and the vegetables are golden.

Step 6

Make the Sauce: In a high-speed blender, add the roasted beetroot, silken tofu, the remaining ½ cup of chickpeas, lemon juice, maple syrup, garlic, and a pinch of salt and blend until smooth.

Step 7

Assemble and Serve: Spoon the sauce into serving bowls. Top with the roasted potatoes, chickpeas, and cauliflower. Garnish with chopped spring onions, fresh dill, pepitas, black sesame seeds, and a dash of freshly cracked black pepper. Enjoy!

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