Vibrant roasted romanesco, spiced quinoa and pinto beans with fresh grape tomatoes and a drizzle of spicy peanut 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 freshly ground pepper, to taste
Chili flakes, to taste
spiced 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
spicy peanut dressing
2 tablespoons olive oil
1 tablespoon natural peanut butter
1/2 lemon, juiced
1/2 teaspoon cayenne
1/2 teaspoon pure maple syrup
2 garlic cloves
method
Pre-heat oven to 400 degrees F. On a large baking sheet, combine olive oil, romanesco, salt and pepper. Roast for 18 minutes, or until romanesco is tender with browned edges.
Heat 3 tablespoons olive oil in a saute pan over medium-high heat. Add onion, season with salt and pepper. Cook for 3-4 minutes, until onion begins to brown.
Add garlic; cook for 1 minute, until fragrant. Add paprika, garlic powder and beans; cook for 3 minutes, stirring occasionally.
Add cooked quinoa, cilantro and lemon juice; season with salt, pepper and chili flakes. Cook for 1-2 minutes, or until the 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