Roasted Romanesco Bowl

Vibrant roasted romanesco, spiced quinoa and pinto beans with fresh grape tomatoes and a drizzle of spicy peanut dressing.

Roasted romanesco bowl with spicy peanut dressing

Roasted Romanesco Bowl

Serves 2


  • 2 heads romanesco, cut into florets

  • 3 tablespoons olive oil

  • 1 dry pint grape tomatoes, halved

  • Sea salt and cracked 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


  1. 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.

  2. 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.

  3. Add garlic; cook for 1 minute, until fragrant. Add paprika, garlic powder and beans; cook for 3 minutes, stirring occasionally.

  4. 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.

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

  6. 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 ❤︎

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