Roasted Veggie Bowl
White bean spread with cauliflower, brussels sprouts, and pickled onions is a nutrient-packed delight that combines wholesome ingredients for a flavorful and healthful experience. White beans offer a rich source of protein and fiber, promoting satiety and aiding in digestion. Cauliflower contributes essential vitamins and minerals, including vitamin C and potassium, while brussels sprouts add a cruciferous crunch with anti-inflammatory properties.
The inclusion of pickled onions not only enhances the spread's tangy taste but also brings a dose of nutritional benefits. Pickled vegetables undergo a fermentation process, creating probiotics that support gut health by fostering a diverse microbiome. Additionally, the pickling process preserves the vegetables' original nutrients and introduces beneficial compounds, such as antioxidants, making them a tasty and nutritious addition to this vibrant spread.
Watch the recipe video HERE
Serves 4
Pickled onion
Ingredients:
1 small red onion, sliced thin
1/2 cup apple cider vinegar
To Make:
Place sliced onion in a bowl and cover with vinegar use enough vinegar to cover the onion completely. Set aside at room temperature for 1 hour while preparing the rest of the dish. Keep in an airtight container in the fridge for 1 week.
White Bean Spread
Ingredients:
16 oz can cannellini beans, drained and rinsed
2 cloves garlic, divided
1 bay leaf
1 teaspoons sea salt, divided
Juice from half a lemon
Fresh ground pepper
2 tablespoons extra virgin olive oil
To Make:
Place beans in a small pot and cover with water. Add 1 clove garlic, the bay leaf, and 1/2 teaspoon salt and simmer for 20 minutes. Drain the beans, and remove the bay leaf. *Cooking the beans can be omitted but I like to do it to add a little more flavor to the beans and make them extra soft.
Transfer beans to a food processor or blender. Add 1 cloves garlic, 1/2 teaspoon salt, lemon, pepper, and olive oil, and pulse until smooth.
Set aside until ready to plate or store in the fridge up to 4 days.
Roasted Vegetables
Ingredients:
10 oz brussels sprouts, trimmed and halved
1 small head cauliflower, cut into bite-size florets
1 tablespoon avocado oil or olive oil
1/2 teaspoon sea salt
Fresh ground pepper
To Make:
Preheat oven to 400 degrees
Prepare a sheet pan with parchment paper
On the sheet pan toss the vegetables in oil, season with salt and pepper, and roast in the oven for 20 minutes, turning halfway through, or until golden brown on both sides, and fork tender.
Assembly
Optional Toppings: Parsley, lemon zest, smoked paprika, EVOO
Place bean spread in a shallow bowl. Top with veggies, parsley, lemon zest, smoked paprika, a drizzle of good quality EVOO (we like Brightland). Season with salt and pepper and serve.
