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Roasted Romanesco Bowl

Vibrant roasted romanesco, spiced quinoa and pinto beans with fresh grape tomatoes and a drizzle of spicy peanut butter dressing. Delicious flavours and the perfect easy-to-make weekday meal.

Roasted Romanesco Bowl

Serves 2


  • 2 heads romanesco, cut into florets

  • 3 tablespoons olive oil

  • 1 dry pint grape tomatoes, halved

  • Salt and pepper to taste


  • 3 tablespoons olive oil

  • 1 small yellow onion, chopped

  • 2 garlic cloves, minced

  • 1 teaspoon paprika

  • 1 teaspoon garlic powder

  • 1 (398 mL) can pinto beans, drained/rinsed

  • 2 cups cooked quinoa

  • 1/4 cup cilantro, roughly chopped

  • 1/2 lemon, juiced

  • Salt and pepper to taste

  • Chili flakes to taste


  • 2 tablespoons olive oil

  • 1 tablespoon natural peanut butter

  • 1/2 lemon, juiced

  • 1/2 teaspoon cayenne

  • 1/2 teaspoon maple syrup

  • 2 garlic cloves

  • Salt and pepper to taste


  1. Pre-heat oven to 400ºF. On a large baking sheet, combine olive oil, romanesco, and salt and pepper. Roast for 18 minutes, or until romanesco is tender with browned edges.

  2. Heat 3 tablespoons olive oil in a large saucepan over medium-high heat. Add onion, season with salt and pepper, and cook for 1 minute. Add garlic, cook for 30 seconds. Add paprika, garlic powder and beans, and cook for 3 minutes, stirring occasionally.

  3. Add cooked quinoa, cilantro and lemon juice, and season with salt, pepper, and chili flakes. Cook for 1-2 minutes, until quinoa is well coated and thoroughly heated.

  4. For the dressing, blend olive oil, lemon juice, garlic, cayenne, maple syrup, and peanut butter. Blend until smooth.

  5. Build your bowl, drizzle the dressing over top, and enjoy!


  • Canola-free

  • Corn-free

  • Dairy-free

  • Gluten-free

  • Refined sugar-free

  • Soy-free

  • Vegan


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