Roasted Beetroot Grain Bowl with Feta

Roasted Beetroot Grain Bowl with buckwheat and butter beans

Roasted Beetroot Grain Bowl with Feta

Roasted Beetroot Grain Bowls with Feta make a delicious lunch or dinner and the ingredients are easy to prepare in advance. Perfect for a healthy packed lunch! Use your favourite wholegrain as the base.

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Course: Main Course, Salads and Sides

Cuisine: egg free, gluten free, nut free, vegetarian

Prep Time: 15

Cook Time: 1

Cooling Time for Beetroot: 1

Total Time: 2 15

Servings: bowls

Calories: 624kcal

Ingredients

1-2 beetroot - depending on size
1 small yellow capsicum
60 grams rocket - approximately, just need 2 large handfuls!
1/2 can butter beans - half a 400g can. Or any other canned legumes of choice
50 grams feta cheese
1 tbsp pumpkin seeds
1 tbsp sunflower seeds `
2/3 cup buckwheat groats *
3 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
salt and pepper to season

Instructions

Prepare the beetroot. Preheat oven to 180 Celsius. If the beetroot came with stems attached, trim stems to about 1-2cm. Wash and scrub beetroots, no need to peel. Wrap beetroot completely in foil and place on a tray, and then roast in the oven for approximately 45 minutes to an hour (depending on size) until the beetroot is tender. Remove from oven, peel back foil and allow beetroot to cool enough to be handled. Gently rub off the skin and trim off the base of the stem. Cut beetroot into small wedges.
While beetroot is roasting, cook buckwheat according to packet instructions - or substitute in any other grain of choice.
When beetroot and grains are ready, place rocket in a bowl and toss in 1 tablespoon of olive oil. Divide rocket between 2 serving bowls.
Drain and rinse the butter beans, and slice the capsicum. Add buckwheat, beans, beetroot wedges and sliced capsicum to the 2 serving bowls.
Sprinkle over the pumpkin seeds and sunflower seeds. Crumble the feta with your fingers and top the bowls with the feta. Drizzle over the remaining olive oil, together with the balsamic vinegar. Season with salt and pepper as desired. Enjoy!

Notes

*You can use any grain you like in these bowls. If you don't like buckwheat, swap for brown rice, quinoa, millet, farro, freekeh or barley. Gluten free options are rice, quinoa, millet or buckwheat.

*For a dairy free and vegan bowl, simply omit the feta. You can add a drizzle of tahini instead!

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Nutrition

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