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AuthorKylie BucknerThis heart-healthy, nutrient-dense meal is an amazing tastebud experience. Between the sweetness of the roasted beets, the crispness of the yellow pepper, and the peppery spice of arugula, you'll surely enjoy this simple and delicious meal. If you're unable to get your hands on some of these ingredients due to the season, then feel free to substitute ingredients as you see fit.
Photo and recipe by Jose Tejero from @reversingt2d.
Place the beets in a large saucepan and add water to cover. Bring to a boil, reduce heat and simmer until tender, about 45 minutes.
Preheat oven at 400°C. Place the broccoli crowns, peas, and sliced bell pepper on a cooking sheet. Season and bake for 25 minutes
Toast the quinoa seeds on a pan without oil on low heat and stir frequently for 5 minutes. Rinse and boil the quinoa. Bring water to a boil and then turn the heat to low. Simmer quinoa for 15 minutes. Then set aside and cover for 10 minutes. Fluff with fork.
In a large bowl, assemble a bed of “mixed greens” lettuce. Place the cooked and sliced beets on top and the quinoa to one side. Add the baked broccoli, peas, and bell peppers to the bowl. Sprinkle the grated carrots and sprouts on top. Squeeze the juice of one lime and mix. Top with Sriracha sauce if desired.
Servings 2
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Place the beets in a large saucepan and add water to cover. Bring to a boil, reduce heat and simmer until tender, about 45 minutes.
Preheat oven at 400°C. Place the broccoli crowns, peas, and sliced bell pepper on a cooking sheet. Season and bake for 25 minutes
Toast the quinoa seeds on a pan without oil on low heat and stir frequently for 5 minutes. Rinse and boil the quinoa. Bring water to a boil and then turn the heat to low. Simmer quinoa for 15 minutes. Then set aside and cover for 10 minutes. Fluff with fork.
In a large bowl, assemble a bed of “mixed greens” lettuce. Place the cooked and sliced beets on top and the quinoa to one side. Add the baked broccoli, peas, and bell peppers to the bowl. Sprinkle the grated carrots and sprouts on top. Squeeze the juice of one lime and mix. Top with Sriracha sauce if desired.
Kylie Buckner, RN, MSN has over 18 years of nursing experience, and is the Director of Lifestyle Change at Mastering Diabetes. She has a master's degree in nursing education and loves using her background to support people reversing insulin resistance through a low-fat, plant-based, whole-food lifestyle. Kylie has been following a plant-based diet for over 8 years and is a certified yoga instructor. She uses all of her experience to teach about the connection between lifestyle choices and health. She has an in-depth understanding of the challenges of adopting a plant-based lifestyle and is committed to empowering people to make simple lifestyle changes. She lives in Costa Rica with her husband, Dr. Cyrus Khambatta and their two adorable cats, Mew and Blu.
