Roasted Beetroot Grain Bowl
Indulge in the vibrant flavors of a Roasted Beetroot Grain Bowl, where earthy roasted beets blend harmoniously with nutty quinoa, creamy avocado, and fresh greens. This dish is not only visually stunning but also packed with nutrients, making it a perfect choice for lunch or dinner. Whether you’re hosting a gathering or enjoying a quiet meal at home, this grain bowl promises to delight your taste buds and impress your guests.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
- 2 medium beetroot (about 300g)
- 1 cup quinoa (170g)
- 1 ripe avocado
- 2 cups fresh spinach or kale (60g)
- 100g crumbled feta cheese
- 2 tbsp extra virgin olive oil (30ml)
- Salt and pepper to taste
- 1 tbsp balsamic vinegar (optional)
Instructions
- Preheat oven to 400°F (200°C). Wrap each beet in aluminum foil and place on a baking sheet. Roast for about 1 hour until fork-tender.
- Rinse quinoa under cold water. In a saucepan, combine with 2 cups water and bring to a boil. Reduce heat, cover, and simmer for about 15 minutes until fluffy.
- While beets roast, wash spinach or kale and slice avocado into wedges.
- Once beets are cool enough to handle, peel skins off and chop into bite-sized pieces.
- In a large bowl, combine quinoa, chopped beets, greens, avocado slices, and feta. Drizzle with olive oil and balsamic vinegar if using; season with salt and pepper. Toss gently to combine.
Nutrition
- Serving Size: 1 bowl (350g)
- Calories: 410
- Sugar: 6g
- Sodium: 360mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 25mg
Keywords: For added crunch, consider topping with nuts or seeds. Substitute quinoa with brown rice or farro for different textures. To make it vegan, omit the feta cheese and add chickpeas instead.