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Rainbow Veggie Bowl with Spicy Sauce

March 20, 2017 Megan Beck
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Each bowl has almost 4 servings of vegetables and includes complex carbs and healthy fats! Feel free to add brown rice, quinoa or another yummy whole grain.

Prep Time: 15 minutes
Cook Time: 45 minutes

Serves 4

INGREDIENTS

  • 2 Tbsp + 1 tsp olive oil 
  • 1 head of cauliflower 8
  • 2 medium sweet potatoes 4
  • 6 large multi-colored carrots 1
  •  4 cups steamed kale 1
  • 2 large beets 1

Sauce: 

  • 1 avocado
  • 2-3 cloves raw OR roasted garlic (roasted garlic gives more of a sweet flavor and raw garlic gives a spicy flavor!)
  • 2 tsp lemon or lime juice
  • 1 Tbsp chopped cilantro
  • Salt and pepper to taste

DIRECTIONS

  1. Preheat the oven to 400 degrees F
  2. Chop cauliflower into bite sized florets and the carrots into medium sized pieces and spread out on a baking sheet
  3. Slice sweet potatoes (with the skins on) into thin rounds and place on a separate baking sheet
  4. Drizzle olive oil over the veggies and sprinkle with salt and pepper. Toss veggies until evenly coated with oil
  5. Place veggies in oven and bake for 25-30 minutes until golden brown and tender
  6. Meanwhile, heat up 1 tsp olive oil in a pan over medium heat, peel and spiralize or chop up the beets into small pieces and sautee for 7-10 minutes until soft. 
  7. In a food processor or blender, add the avocado, garlic, lemon/lime juice, cilantro, salt and pepper. Blend until smooth and adjust any of the ingredients to taste. 
  8. Assemble your veggies in a bowl or on a plate and drizzle some sauce on top! Enjoy!!
← Eggplant Parmesan BoatGOOD MORNING GRANOLA →

© 2017 Megan Beck, Photographs and Design by Ryan Jones