High Protein Beetroot Medi Bowl

Active time: 35min Total time: 1h Servings: 4 Recipe from: Plant Baes

Why?

• High in protein

• High in fibre, great for digestion

• Anti-inflammatory

• Packed with anti-oxidants

• Gluten free, dairy free

• Auto-immune friendly

• Vegetarian

Ingredients:

• 600 g small potatoes, (diced into wedges)

• 2 tablespoons olive oil, (divided)

• 2 large beets, (peeled and diced)

• 1 small cauliflower, (chopped into florets)

• 490 g cooked chickpeas, (divided)

• 4 tablespoons lemon juice

• 600 g silken tofu

• 2 tablespoons maple syrup

• 2 garlic cloves, (peeled)

• 4 scallions, (finely chopped)

• 2 handfuls fresh dill

• 4 tablespoons pumpkin seeds

• 2 teaspoons black sesame seeds

• 2 pinches freshly cracked black pepper

• 2 teaspoons smoked paprika

• 2 teaspoons ground cumin

• 1 teaspoon ground turmeric

• 1/2 teaspoon chili powder

• 1/2 teaspoon sea salt flakes

How to prepare

1. Preheat the oven to 200C with fan assist.

2. Prepare Spices: In a small bowl, mix together smoked paprika, cumin, turmeric, chili powder, and salt.

3. Prepare Potatoes: Line a large baking tray with parchment paper. Toss the diced potatoes with half of the olive oil and half of the prepared spice mix. Spread the potatoes evenly on the tray and bake on the top rack for 20 minutes.

4. Prepare Beetroot: While the potatoes are baking, line a smaller tray with parchment paper. Peel and chop the beetroot into small pieces, then place them on the tray. Bake on the middle rack for 30 minutes. Once done, remove from the oven and allow to cool for 10 minutes.

5. Bake Chickpeas and Cauliflower: In the same bowl used for the potatoes, mix 1 cup of chickpeas and the cauliflower florets with the remaining olive oil and spice mix. Add this mixture to the potato tray and return to the oven. Bake for an additional 20 to 25 minutes or until the chickpeas are crispy and the vegetables are golden.

6. Make the Sauce: In a high-speed blender, add the roasted beetroot, silken tofu, the remaining ½ cup of chickpeas, lemon juice, maple syrup, garlic, and a pinch of salt and blend until smooth.

7. Assemble and Serve: Spoon the sauce into serving bowls/plates. Top with the roasted potatoes, chickpeas, and cauliflower. Garnish with chopped spring onions, fresh dill, pepitas, black sesame seeds, and a dash of freshly cracked black pepper. Enjoy!

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