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Beetroot cauliflower Buddha bowl with lime
Nourishing quinoa Buddha bowl with beetroot, cauliflower, and lime

Roasted beetroot & cauliflower Buddha bowl

Author: Flavelo
Recipes Vegetarian & Vegan Salads
The magic of roasted vegetables lies in the Maillard reaction: sulphur compounds in cauliflower are tamed and become sweet and nutty in the oven, whilst beetroot sugars caramelise. This bowl isn't a boring salad, but a concentration of roasted flavours, completed by the neutrality of quinoa and the sharp acidity of lime.
🕒 Prep Time 15 mins
🍳 Cook Time 30 mins
⌛ Total Time 45 mins
🍽️ Servings 2 servings
🔥 Calories 355 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Baking tray
  • Baking paper
  • Saucepan
  • Knife

Allergen Information

⚠️ Nuts (Almonds)

Instructions

1 ✓

Preheat oven to 200°C. Rinse quinoa in hot water, then cook in salted water for 15 minutes.

Tip: Thorough washing removes bitter compounds.
2 ✓

Peel beetroot and cut into 1 cm cubes. Break cauliflower into small florets.

Tip: Similar sized pieces ensure even roasting.
3 ✓

Place vegetables on a lined baking tray (preferably in separate lanes). Drizzle with 2/3 of the oil, season with salt and pepper, and toss.

Tip: Don't overcrowd; allow space for hot air so they roast rather than steam.
4 ✓

Roast vegetables for 25-30 minutes until cauliflower edges brown and beetroot is tender.

Tip: Toss halfway through.
5 ✓

In the last 5 minutes, throw the almonds onto the tray to toast.

Tip: Almond oil heats up fast, careful not to burn!
6 ✓

To serve, pile quinoa into bowls, top with roasted vegetables and almonds. Squeeze over lime juice and drizzle with remaining oil.

Tip: Acidity (lime) enhances the sweetness of roasted vegetables.

Recipe FAQ

Can I roast beetroot and cauliflower together?
Yes, but beetroot usually needs a bit more time if cut thick. Cut beetroot thinner and cauliflower larger so they finish together.
Why is everything purple?
Beetroot juice stains everything (betacyanin). If you don't want pink cauliflower, keep them apart on the tray and in the bowl.

Ingredients

  • 200 g Quinoa
  • 200 g Raw beetroot
  • 300 g Cauliflower
  • 1 pc(s) Lime
  • 3 ml Olive oil
  • 30 g Almonds (whole or flaked)
  • 10 g Fresh coriander
  • 1 tsp Salt
  • 1 tsp Pepper