This High-Protein Beetroot Medi Bowl is an incredibly delicious, plant-based, and heart-healthy dinner option. It’s packed with 30 grams of protein and 18 grams of fiber per serving, and is also rich in iron, magnesium, zinc, potassium, vitamin C, and folate. The combination of beetroot and dill not only enhances the dish’s flavor but also boosts its antioxidant and anti-inflammatory properties. And who can go past a bowl with a creamy sauce and baked cauliflower and potatoes on top?! Our super popular Mediterranean Potato Tzatziki Bowl is another one to check out if you’re looking for an easy midweek dinner option with lots of flavors that everyone will adore.
Why This Recipe Works
- Nourishing: Packed with protein and essential nutrients.
- Flavorful: A beautiful blend of spices adds a warm, inviting taste.
- Simple: Easy-to-follow steps make cooking stress-free.
- Versatile: Easily customizable with your favorite veggies or spices.
- Colorful: The vibrant presentation makes it as beautiful as it is packed with antioxidants.
Ingredient Notes
- Potatoes: Rich in fiber and so satiating, sweet potatoes can be substituted for a different flavor.
- Cauliflower: High in vitamins and antioxidants; broccoli can be used as an alternative.
- Chickpeas: Excellent source of plant-based protein, and fiber.
- Beet: Loaded with fiber, folate, manganese, and dietary nitrate, which helps regulate blood pressure. If you’re actively working to lower your blood pressure. I would recommend steaming the beets instead of roasting, as this preserves most of their nitrates. Pre-cooked sous vide beet is also a great option to save time and make the most of the nitrates. Do not use canned beet for blood pressure-lowering goals.
- Silken Tofu: Adds creaminess, protein, and potassium; cashew cream is another option.
Step-By-Step Instructions
Start by preheating the oven to 400°F/205°C fan forced for perfect vegetable roasting. Spread the diced potatoes with olive oil and half of the spice blend on a lined baking tray. Bake for 20 minutes.
Prepare the beetroot and bake until tender.
Mix the chickpeas and cauliflower with the remaining spices and oil.
Add the chickpeas and cauliflower to the potatoes, then return the tray to the oven until the chickpeas are crispy and the cauliflower is golden.
Blend the beetroot with silken tofu and additional ingredients for a smooth, inviting sauce.
Roast the pumpkin seeds in the oven for 10 minutes.
Serve the vegetables over the sauce and garnish with fresh dill and seeds for a beautiful presentation.
Variations and Tips
- Swap the Spices: Feel free to use any spice mix you love.
- Add Nuts: Toasted almonds or walnuts add a lovely crunch.
- Baking Tip: Ensure your vegetables are spaced out on the tray to get them crispy.
- Storage Tip: Keep leftover sauce and veggies separated in airtight containers for best texture.
- Serving Suggestion: Pair with a fresh salad, a warm pitta, or a slice of my One Ingredient GF Buckwheat Bread.
- If you like this recipe, you’ll also love our High-Protein Tandoori Cauliflower Bowl, or Curry Baked Veggies with Raita Sauce.
Why You’ll Love This High-Protein Beetroot Medi Bowl
- Yummy
- Nutritious
- Colorful
- Simple
- Protein-Rich
High-Protein Beetroot Medi Bowl
Ingredients
- 10.5 oz (300 g) small potatoes - chopped into wedges
- 1 tbsp (15 ml) olive oil - divided
- 1 large beetroot - peeled and diced
- ½ small cauliflower head - chopped into florets
- 1.5 cups (245 g) cooked chickpeas - divided
- 2 tbsp (20 g) pumpkin seeds
- 2 tbsp (30 ml) fresh lemon juice
- 10.5 oz (300 g) silken tofu
- 1 tbsp (15 ml) maple syrup
- 1 garlic cloves - peeled
- 2 scallions - finely chopped
- 2 tbsp (1 g) fresh dill
- 1 tsp (2 g) black sesame seeds
Spice Mix
- 1 tsp (2 g) smoked paprika
- 1 tsp (2 g) ground cumin
- ½ tsp (1 g) ground turmeric
- ¼ tsp (0.5 g) chili powder
- ¼ tsp (1.5 g) sea salt flakes
- 1 pinch freshly cracked black pepper
Instructions
- Preheat the oven to 400°F (205°C) convection/fan
- Prepare the Spices: In a small bowl, mix together smoked paprika, cumin, turmeric, chili powder, sea salt flakes, and black pepper.
- Prepare the potatoes: Line a large baking tray with parchment paper. In a large bowl, toss the diced potatoes with half of the olive oil (1½ tsp / 8 ml) and half of the prepared spice mix. Spread evenly on the tray and bake on the top rack for 20 minutes.
- Prepare the beetroot: While the potatoes are baking, line a smaller tray with parchment paper. Peel and chop the beetroot into small pieces, then place on the tray. Bake on the middle rack for 30 minutes. Remove from the oven and allow to cool down slightly.
- Bake the chickpeas and cauliflower: In the same bowl used for the potatoes, toss 1 cup of chickpeas and cauliflower florets with the remaining 1½ tsp (8 ml) olive oil and the spice mix. Add to the potato tray and return to the oven. Bake for an additional 20-25 minutes, or until the chickpeas are crispy and the vegetables are golden.
- Roast the pumpkin seeds: Add to a small oven-safe dish and bake on the lower rack for 10 minutes.
- Make the Sauce: In a high-speed blender, combine the roasted beetroot, silken tofu, remaining ½ cup of chickpeas, lemon juice, maple syrup, garlic, and a pinch of salt. Blend until smooth.
- Assemble and Serve: Spoon the sauce into serving bowls. Top with the roasted potatoes, chickpeas, and cauliflower. Garnish with spring onions, fresh dill, pumpkin seeds, and black sesame seeds. Enjoy!
Video
FAQ
Yes, you can prepare the sauce in advance, however, the veggies are best enjoyed freshly roasted for the full textural experience.
Yes, they’re a convenient and time-saving option. Make sure to rinse well before using.
Cashew cream is a great alternative for a similar texture.
It’s naturally gluten-free and nut-free, but always check specific ingredient labels.
Although I did not make this myself, I can confirm it is delicious! 😅❤️
Hehe 🥰
Very nice!
Wow Rachel, this looks so beautiful. I’m so happy you enjoyed it. Thank you for sharing. 💚
In this high protein Beetroot medi recipe you mention that one could substitute cashew cream for silken tofu. Is there a cashew cream recipe or is it just blending cashews and water? I prefer not to use silken tofu because it is made wirh soy isolates.
Hey Betty! For this recipe, you can just soak some cashews in hot water for about 20 minutes, drain, and add them to the blender with the rest of the sauce ingredients. I think 1/3 of a cup of cashews should do it. Then you can adjust the water as needed to achieve a smooth blend. I would just mention that silken tofu is usually made from soybeans, water, and firming agents, like calcium or magnesium. Hope this helps.