Description
A vibrant and nutritious bowl featuring roasted beets, fresh greens, and a creamy turmeric tahini sauce.
Ingredients
Scale
- 3–4 medium beets, peeled and cubed
- 2 Tablespoons olive oil (divided)
- 2 cups shredded red cabbage
- 2 cups arugula
- 1 cup cooked barley (or grain of choice)
- 4 medium radishes, sliced or spiralized
- Flaky salt (to taste)
- 2 Tablespoons tahini
- 1/2 medium lemon, juiced
- 2 Tablespoons cold water
- 1/2 teaspoon agave syrup or honey (optional)
- 1/2 teaspoon turmeric
- 1/2 teaspoon coriander
- 1 teaspoon crushed red pepper (or to taste)
- Salt and pepper (to taste)
Instructions
- Preheat the oven to 400 degrees F.
- Peel and cube the beets.
- Place the beets on a dark-colored baking sheet, drizzle with 1 Tablespoon of olive oil, and top with flaky salt.
- Roast in the oven for 20 minutes.
- While the beets are roasting, chop or shred the cabbage.
- Remove the beets from the oven and slide them to one side of the pan.
- Place the cabbage on the other side, drizzle with the remaining olive oil, and add flaky salt.
- Roast for another 20 minutes.
- To assemble the bowls, layer arugula, cooked barley, spiralized radishes, roasted beets, and roasted cabbage in each bowl.
- For the Turmeric Tahini Sauce, mix tahini, lemon juice, and water in a bowl until smooth.
- Add turmeric, coriander, crushed red pepper, and salt/pepper to taste.
- Whisk until smooth and drizzle over each roasted beet bowl.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Roasted beets and veggies can be frozen for up to a month.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg