Am I the only one who gets stressed out about what to make when people are coming over for dinner? We had some friends we hadn’t seen in ages come over last Sunday and I wanted to make something healthy, customizable impressive and pretty easy… thanks to a weekend of non-stop working and house stuff! I came up with these Roasted Beet and White Bean Power Bowls with Apple Cider Vinaigrette and everyone was thrilled! This recipe is vegan, gluten-free, dairy-free and the ideal balance of protein, slow carbs and healthy fats.
These yummy vegan power bowls are the perfect mix of textures and flavors. Hello, soft, creamy, crunchy and crispy. How ya doin’ savory, sweet, salty with a hint of sour tang from the apple cider vinegar? There will be a party in your mouth!
A #vegan #glutenfree Power Bowl #recipe you'll love! #nutrition Click To Tweet
I love this recipe because you get to dress your own bowl the way you like it! That makes it the perfect meal to make if you’re having guests with different dietary restrictions or preferences over for dinner.
What are White Beans?
If you’re curious what I mean by white beans, there are actually 4 different types. They can be used somewhat interchangeably and have a mild flavor, so read on to discover your favorite!
There are 4 kinds of white beans. Which will you choose tonight? Click To Tweet1) Cannellini Beans – a.k.a White Kidney Beans
These are my absolute favorite white beans. They have a creamy texture and mild flavor that makes them incredibly versatile. I love them in power bowls and use them to make dips. If you’re a parent trying to sneak some extra protein and fiber into your child’s meals, these beans are a great neutral and nutritious addition to baked goods!
2) Great Northern Beans
Despite their name, Great Northern beans are medium-sized. They stay firm better than Navy beans do during cooking. They’re often used to make baked beans or pork and beans. Basically whenever you want to keep that bean shape intact after some slow and low cookin’!
3) Navy Beans – aka Pea Beans
If you’re making your white beans from dried beans rather than opening up a can, navy beans are a great choice because they cook up faster than the others. They’re also quite creamy and break down easily, so they’re great gluten-free thickeners and nutrient-boosters in your soups and chowders. Navy beans get top marks for being the highest in fiber amongst all beans, packing in 14 grams in a 3/4 cup serving!
4) Baby Lima Beans – a.k.a Butter Beans
These small beans get their buttery nickname thanks to the creamy texture they take on during cooking. They’re starchy and help thicken up soups and stews.
Now that we’ve gone through white bean 101, let’s hone in on some of our other powerful ingredients in our power bowl!
Some of the superfood ingredients and nutrients we’re getting from them include:
- Heart-healthy monounsaturated fats and anti-inflammatory vitamin E in our avocado
- Potential cancer-fighting isothiocyanates from our cruciferous vegetables (kale, cabbage and shredded broccoli stems)
- Betalains, antioxidants that can help lower inflammation in our beets
- Fiber and prebiotics for a healthy colon and gut flora thanks to our red rice and wild rice
Roasted Beet and White Bean Power Bowls with Apple Cider Vinaigrette!
Make a big batch for this recipe and then assemble for some incredible meal prep!
The ultimate time-saving tips for making power bowls! #dinnerin15 #nutrition Click To TweetTime-Saving Tips
- Green Veggies: To make things faster, instead of shredding all of your own leafy greens, you can buy a bagged version that already has cabbage, kale, broccoli stems, Brussels sprouts or any other veggies you like. You can also use a food processor to slice and dice all of your veggies.
- Beets: You can totally buy roasted beets that are ready to go! Or use pickled beets for some extra tartness.
- Beans: Use canned or soak ahead of time (overnight is best). Use smaller beans like butter beans because they’ll cook faster.
- Rice: Have you seen the awesome wild and brown rice mixes that come frozen? All you need to do is heat them up and they’re ready to use. Love it!
Enjoy!
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This recipe has been added to your Meal Plan
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| Servings | Prep Time |
| 4 | 10 minutes |
| Cook Time | Passive Time |
| 45 minutes | 40 minutes |
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- 4 beets red, golden or candy cane, washed
- 1 cup red rice
- 1 cup wild rice
- 2 cups white beans (presoaked or canned - rinsed)
- 1 cup kale (or 3 1/2 cups bagged mix of shredded veggies to replace kale, cabbage and broccoli)
- 2 cups cabbage red and green, shredded
- 1/2 cup broccoli stems grated
- 2 avocados cut into slices
- 1/4 cup pepitas
- 1/8 cup apple cider vinegar
- 1 lemon juice and zest
- 1/4 cup extra virgin olive oil
- 1 tsp grainy mustard
- Salt and pepper to taste
- Preheat your oven to 375 degrees F. Line a baking sheet with foil and then wrap each beet individually with foil (like you're making a giant Hershey kiss!). Set the wrapped beets on the baking sheet and roast for about 45 minutes.
- Meanwhile, prepare the rice according to package directions (do them both in the same pot). Get your beans boiling or rinsed depending on whether you're using dried or canned.
- Slice up/grate your veggies (or open a bag of pre-grated leafy greens to save time!) and cut your avocado into slices.
- When the beets are done, remove from the oven and carefully remove the foil from them using tongs and a fork. Careful, they're hot! Let them cool for 5 minutes and then slice them into 1/4" thick slices.
- For the vinaigrette: in a mason jar, combine the ingredients, put on the lid tightly and shake it up! Use as little or as much dressing as you like.
- If you're serving this meal family-style and want people to design their own bowls, put each of the ingredients into serving dishes and let people create their bowls. If you're doing meal prep, divide the ingredients between 4 containers. Enjoy!
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