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
INGREDIENTS
2 heads romanesco, cut into florets
3 tablespoons olive oil
1 dry pint grape tomatoes, halved
Salt and pepper to taste
Quinoa
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
Dressing
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
METHOD
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.
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.
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.
For the dressing, blend olive oil, lemon juice, garlic, cayenne, maple syrup, and peanut butter. Blend until smooth.
Build your bowl, drizzle the dressing over top, and enjoy!
PEACE OF MIND
Canola-free
Corn-free
Dairy-free
Gluten-free
Refined sugar-free
Soy-free
Vegan
LET ME KNOW WHAT YOU THINK! ❤︎
Comment below or tag me on Instagram @thesunnysideofceliac
