ROASTED CAULIFLOWER, ASPARAGUS & ADZUKI BEANS WITH GARLIC WHITE BEAN DIP

Name: ROASTED CAULIFLOWER, ASPARAGUS & ADZUKI BEANS WITH GARLIC WHITE BEAN DIP
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
Ingredients: 1/2 garlic head (about 10 small cloves); 2 tbsp olive oil; 2 cups cooked cannellini beans; 1 cup soy yogurt; 1 lemon juiced (3 tbsp); Salt + pepper to taste; 5 ice cubes (1/2 cup)- optional; 4 cups diced cauliflower; 2 tbsp olive oil divided; 1/2 tsp turmeric; 1.5 tsp sumac; 1/4 tsp chilli powder (or more to taste); 1 tsp onion powder; 2 cups cooked adzuki beans; salt & pepper to taste; 300g cherry tomatoes; 1 bunch asparagus chopped; 1 cucumber diced; 3 tbsp pumpkin seeds; 3 tbsp fresh dill chopped; 3 tbsp fresh mint chopped

6 steps

Prep:30minCook:30min

I loved our last roasted garlic & white beans dip bowl so much, and it seems you did too, it got over 1 million views, and it was so nice to see so many of you recreating it 😍! We changed things up with the topping with a delicious lemony and slightly spicy roasted cauliflower, some crunchy adzuki beans (if you can’t find it, black beans are a great substitution), and beautiful tomatoes and asparagus. Then added fresh cucumber, some pumpkin seeds and fresh dill and mint. The combo of texture and flavour is super fresh, and it’s also extremely nourishing. Each bowl contains 31g of protein, 28g of fibre and is also packed with folate, vitamin C, K, magnesium and manganese. And with 12 unique plants before even counting the spices, it’s a true feast for your microbiome! Note: although just as nourishing, canned beans are wetter than beans cook from dry. If you’re using canned, the ice cubes are most likely not necessary. In both cases, blend first and only add as needed. To reduce bloating, we always recommend soaking the beans for 16 hours if cooking from dry or rinsing well if using canned.

Updated at: Wed, 16 Aug 2023 20:30:42 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories671.9 kcal (34%)

Total Fat24.2 g (35%)

Carbs90.4 g (35%)

Sugars13.2 g (15%)

Protein30.6 g (61%)

Sodium615.7 mg (31%)

Fiber25.1 g (90%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Preheat the oven to 400F/200C.

Step 2

Add the garlic, and olive oil to a small oven-safe dish. Cover and cook for 15 minutes. Remove the garlic and set aside. You can keep the garlic oil to flavour other dishes or drizzle some at the end of the dish if you’d like.

Step 3

Add garlic, cannellini beans, yogurt, lemon, salt & pepper, and 1/2 the olive oil to a blender and process for 1 minute. Add the ice cubes if using and process until perfectly smooth.

Step 4

Combine the cauliflower with 1 tbsp olive oil and the spices. Bake in the oven for 30 minutes.

Step 5

Add the adzuki beans, asparagus, and cherry tomatoes to a baking tray, drizzle with 1 tbsp olive oil, salt & pepper to taste. Bake in the oven for 18 minutes.

Step 6

To plate, layer in a bowl in the following order: dip, roasted cauliflower, beans, tomatoes, asparagus, cucumber, pumpkin seeds, and fresh herbs. Enjoy!

View on plantbaes.com

↑Support creators by visiting their site 😊