Caesar Bowl

Serves 2 as a main dish

  • 1 cup quinoa
  • 2 cups water
  • 2 medium size beets, chopped ( one red and one yellow beet)
  • 1 medium sweet potato, peeled and chopped
  • 2 parsnips, peeled and chopped
  • Half a small red onion, chopped
  • 1 head broccoli, chopped
  • Half a large cauliflower, chopped
  • 4 tbsp extra-virgin olive oil
  • 2 tsp garlic powder
  • 2 tbsp dried rosemary
  • 1 tsp sea salt
  • 2 cups kale, chopped
  • 1/2 cup parsley, chopped
  • Topping: Mixture of seeds - sesame, pumpkin and sunflower seeds


  1. Preheat oven to 350F.  Cover two sheet pans with parchment paper.
  2. Place beets, potato, parsnips and onion into a large mixing bowl. Drizzle with half the olive oil and sprinkle with half the garlic powder, dried rosemary and sea salt. Save the other half of those ingredients for seasoning the broccoli and cauliflower.
  3. Spread ingredients evenly over one of the parchment covered sheet pans. Next prepare the broccoli and cauliflower. You cook them on separate pans because they take less time to cook.
  4. Place broccoli and cauliflower into a large mixing bowl. Drizzle with remaining olive oil and sprinkle with remaining garlic powder, dried rosemary and sea salt.
  5. On a second parchment-covered baking sheet, spread broccoli and cauliflower evenly on sheet.
  6. Bake beets, potato, parsnips and onions for 35 minutes. Bake broccoli and cauliflower for 25 minutes. All veggies will be fork tender when cooked. If they are not fork tender at the time I have suggested, bake for longer. Every oven is different so bake it to your liking.
  7. While the veggies are cooking, bring a pot of water and quinoa to a boil. Reduce to a simmer and cook with lid for 15-20 minutes until you can fluff quinoa with a fork.
  8. Meanwhile, chop up curly kale and massage with your hands to break down the tough fibre. Chop parsley.
  9. For a generous portion, divide quinoa into two bowls. Now mix in kale and parsley to each bowl. Top with roasted veggies.
  10. Top with seeds - sesame, pumpkin and sunflower are a good choice!

Be creative! Use carrots rather than parsnips or brown rice rather than quinoa. Use your favorite veggies and grains.


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