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Roasted Beetroot Nourish Bowl
Sweet roasted beetroot with quinoa, creamy hummus, falafel and vegetables. A balanced, nourishing meal perfect for lunch or dinner.
BEETROOT
This root vegetable is a nutrient rich food which is low in fat, packed with vitamins and antioxidants that help fight against cell damage. It is classified as a superfood.
I love roasting my beetroot as it has a sweeter flavour than when it's cooked.
The flavour is more concentrated as the water content is reduced, plus the caramelisation adds an additional sweetness to the beetroot wedges.
The way I roast my beetroot is by peeling them, cutting them into wedges, drizzling them with olive oil and seasoning and roasting in the oven until soft and caramelised. Delicious!
Alternatively you can use store-bought cooked beetroot.
LEFT-OVERS
Any left-over beetroot can be stored in an airtight container in the fridge.
Other ways to use the left-over beetroot is by blending them into your hummus for a sweet, earthy beetroot hummus.
Or make a simple beetroot risotto.
NOURISHING MEAL
Nourish bowls are one of my favourite dinner options as you can basically use whatever vegetables you have available. I love varying the ingredients to get a variety of nutrients every time I eat a nourish bowl.
HOW TO BUILD A BALANCED BOWL
Add a complex carb. Examples are sweet potatoes or whole grains
Include healthy fats such as avocado, tahini or nuts
Include a variety of raw or cooked vegetables - a variety of colours means a variety of nutrients!
Include a protein
IN THIS BOWL I USED:
my homemade hummus
Falafel
Quinoa
Pickled cucumber
Avocado
Steamed broccoli
and oven-roasted beetroot
ALTERNATIVE OPTIONS
Replace the quinoa with wild rice, cauliflower rice or other grains you like.
Replace the vegetables with other veggies of your choice.
Replace the hummus with a Harissa hummus or red pepper hummus
Add leafy greens such as kale or spinach
OTHER NOURISH BOWLS TO TRY
HUMMUS RECIPES
ROASTED BEETROOT NOURISH BOWL
Sweet roasted beetroot with quinoa, creamy hummus, falafel and vegetables. A balanced, nourishing meal.
INGREDIENTS
Hummus, preferably homemade
Falafel, preferably homemade
about 1 cup cooked quinoa
pickled or fresh cucumber
an avocado
steamed broccoli
2 or 3 medium sized beetroot (serves 2 - 3)
2 tbsp extra virgin olive oil
sea salt and black pepper
fresh herbs
INSTRUCTIONS
To roast the beetroot, start by preheating the oven to 200C
Peel 2 or 3 beetroot. and cut them into 8 - 10 even sized wedges.
Transfer them to a roasting tray drizzling them with olive oil and seasoning. Mix to coat evenly.
Spread out evenly on the tray and roast in the oven until soft and caramelised, about 30 minutes.
Whilst the beetroot is roasting prep the rest of the ingredients if still needs to - make the hummus, cook the quinoa, steam the broccoli, etc.
Once everything is ready, build your bowl by adding a few spoons cooked quinoa, a generous scoop of hummus, 3 or 4 falafel, fresh avocado slices and the rest of the ingredients.
Finish with fresh herbs and crushed black pepper.
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