Spiced roasted butternut and beet salad bowl
Print

Spiced Roasted Butternut and Beet Salad Bowl | Vegan, Gluten-Free

Course: Salad
Cuisine: European
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2 servings

Delicious and nutritious meal ready in about 20 minutes!

Ingredients

  • 1/2 organic lettuce 1/2 of a big head (I used romaine, but any lettuce will do)
  • 1/2 small butternut squash washed, cut into wedges
  • 3 small beets yellow and red, peeled, cut into chunks
  • 2 carrots washed, cut into chunks
  • 1/4 organic English cucumber washed, cut into strips or cubes
  • 1 watermelon radish peeled, sliced
  • 398 ml organic chickpeas (1 regular size can) drained and rinsed
  • 4 leaves organic Swiss chard including stems, washed, cut into thin slices
  • 2 garlic cloves minced
  • 2 Tbsp marinated red onion (optional)
  • 1/4 cup naturally fermented organic sauerkraut (mine has kimchi spices)
  • 2 Tbsp hazelnuts
  • 2 Tbsp sunflower seeds
  • 2 Tbsp pumpkin seeds
  • extra-virgin olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika powder
  • 1/4 tsp turmeric powder
  • 1/8 tsp ground cayenne
  • 1/4 tsp sea salt
  • 1/8 tsp ground black pepper

Instructions

  1. Prepare the salad dressing first (see link in article).
  2. Turn oven on to 400F.
  3. Put the wedges of butternut squash and chunks of beets and carrots in a large mixing bowl. Drizzle with 2 Tbsp of olive oil, then add all the spices, mix really well, and put on a single layer on a large baking sheet lined with parchment paper. Bake at 400F for about 15-20 minutes (depending on the size of your veggie chunks).
  4. While that cooks, prepare the lettuce, cucumber, and watermelon radish. Distribute in plates. Wash and cut the Swiss chard and garlic.
  5. Warm a medium size pan on medium heat. Add a drizzle of olive oil. Add the Swiss chard and sauté for about 5 minutes, or until they start to roast a bit, then add the rinsed chickpeas and minced garlic, and continue sauté for another 5 minutes or so. Add a splash of freshly squeezed lemon juice at the end to scrape off any bits from the bottom.
  6. When everything is cooked, simply add to the plates the cooked butternut, beets, carrots, chickpea mixture. Add some marinated red onion and sauerkraut in the middle, along with the hazelnuts and seeds. Drizzle everything with the dressing, and enjoy right away!

Note: I do not believe anyone should worry about counting calories, but here is the nutritional information for one serving
Calories: 570kcal | Fat: 21g | Saturated fat: 2g | Sodium: 1349mg | Potassium: 2402mg | Carbohydrates: 83g | Fiber: 24g | Sugar: 20g | Protein: 24g | Vitamin A: 37045% | Vitamin C: 96.4% | Calcium: 306% | Iron: 9.4%