Name: Pretty in Pink
Ingredients: 1/2 medium-sized head cauliflower, cut into small florets; 1 red onion, chopped into eighths; 1 1/2 cup (255 g) cooked butter beans; 2 teaspoon (10 ml) olive oil; 1 teaspoon sweet paprika; 1/2 teaspoon ground turmeric; Pinch of salt; 1 medium-sized beet, diced; 2 tablespoon (18 g) cashews; 3 tablespoon (45 ml) fresh lemon juice; 1 clove garlic; 2 tablespoon (30 g) tahini; 1/4 cup (60 ml) water; 1 tablespoon (15 ml) pure maple syrup; 2 cup (80 g) chopped radicchio leaves; 1 cup (185 g) cooked quinoa; 1/2 cup (15 g) microgreens; 1/4 cup (5 g) fresh dill, chopped finely

Pretty in Pink

By: Sarah Cobacho, excerpted from The Ultimate Plant-Based Cookbook

Pretty in Pink

By: Sarah Cobacho, excerpted from The Ultimate Plant-Based Cookbook

This delicious bowl contains 25 grams of protein and 9 milligrams of iron per serving. It combines such iron-rich ingredients as quinoa, tahini and white beans with the crunch of radicchio for a nutritionally balanced meal. Enhanced with a smoothly blended tangy beet-tahini dressing and topped with dill and cashews for freshness and crunch, it can be enjoyed as a stand-alone dish or a nutrient-packed side. Please note that tahini sauce tends to thicken quite quickly, so I recommend blending it just before serving. Alternatively, you can add a little more water and blend again to reach your desired consistency.

Serves2

Ingredients

1/2 medium-sized head cauliflower, cut into small florets
1 red onion, chopped into eighths
1 1/2 cup (255 g) cooked butter beans
2 teaspoons (10 ml) olive oil
1 teaspoon sweet paprika
1/2 teaspoon ground turmeric
Pinch of salt
1 medium-sized beet, diced
2 tablespoons (18 g) cashews
3 tablespoons (45 ml) fresh lemon juice
1 clove garlic
2 tablespoons (30 g) tahini
1/4 cup (60 ml) water
1 tablespoon (15 ml) pure maple syrup
2 cups (80 g) chopped radicchio leaves
1 cup (185 g) cooked quinoa
1/2 cup (15 g) microgreens
1/4 cup (5 g) fresh dill, chopped finely

INSTRUCTIONS

Preheat the oven to 400°F (200°C).
In a medium-sized bowl, combine the cauliflower, red onion, butter beans, olive oil, paprika, turmeric and salt. Transfer to a baking sheet, along with the beet, and bake for 15 minutes. Top with the cashews and cook for 5 more minutes. Remove from the oven and allow it to cool slightly. Coarsely chop the cashews. Remove the roasted beet to add to the dressing.
In a blender, combine the roasted beet, lemon juice, garlic, tahini, water and maple syrup, and blend until perfectly smooth.
In a large bowl, combine the roasted cauliflower, onion, butter beans and cashews with the radicchio, quinoa, microgreens and dill. Drizzle with the pink dressing.