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RECIPE
16 INGREDIENTS 8 STEPS 1hr

The Might Caesar Bowl

This Mighty Caesar bowl is epically delicious! It is totally plant-based, packed with tons of nourishing ingredients and it's got a nice crunch to it from the seeds. You'll be super satisfied and feeling good after eating this warming and comforting bowl of goodness.
The Might Caesar Bowl Recipe | SideChef
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This Mighty Caesar bowl is epically delicious! It is totally plant-based, packed with tons of nourishing ingredients and it's got a nice crunch to it from the seeds. You'll be super satisfied and feeling good after eating this warming and comforting bowl of goodness.
Joy McCarthy is the Founder of Joyous Health, a Certified Holistic Nutritionist and best-selling author.
https://www.joyoushealth.com/
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Joy McCarthy is the Founder of Joyous Health, a Certified Holistic Nutritionist and best-selling author.
https://www.joyoushealth.com/
1hr
Total Time
$5.99
Cost Per Serving

Ingredients

Servings
2
US / METRIC
1 cup
2 cups
Water
2
Medium Beets , chopped
I used one red and one yellow
1
Medium Sweet Potato , peeled, chopped
2
Parsnips , peeled, chopped
1/2
Small Red Onion , chopped
1 head
Broccoli , chopped
1/2 head
Large Cauliflower , chopped
1/4 cup
Extra-Virgin Olive Oil
1/2 Tbsp
Garlic Powder
2 cups
Chopped Kale
massage with your hands
1/2 cup
to taste
Caesar Dressing
I used Mother Raw Caesar Dressing
to taste
Mixed Seeds
sesame, pumpkin, sunflower seeds
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Nutrition Per Serving

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CALORIES
861
FAT
34.9 g
PROTEIN
24.6 g
CARBS
123.1 g

Author's Notes

Serves 2 generously as a main meal or 4 as a side dish.

Cooking Instructions

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Step 1
Preheat oven to 350 degrees F (180 degrees C). Cover two sheet pans with parchment paper.
Step 2
Place Beets (2) , Sweet Potato (1) , Parsnips (2) , and Red Onion (1/2) into a large mixing bowl. Drizzle with Extra-Virgin Olive Oil (2 Tbsp) and sprinkle with Garlic Powder (1 tsp) , Dried Rosemary (1 tsp) , and Sea Salt (1/2 tsp) .
Step 3
Spread ingredients evenly over one of the parchment-covered sheet pans.
Step 4
Next, place the Broccoli (1 head) and Cauliflower (1/2 head) into a large mixing bowl. Drizzle with Extra-Virgin Olive Oil (2 Tbsp) and sprinkle with Garlic Powder (1 tsp) , Dried Rosemary (1 tsp) , and Sea Salt (1/2 tsp) .
Step 5
On a second parchment-covered baking sheet, spread the broccoli and cauliflower evenly over the second sheet pan.
Step 6
Bake the beets, potatoes, parsnips, and onions for 35 minutes. Bake the broccoli and cauliflower for 25 minutes. Broccoli and cauliflower burn faster than the other ingredients, so just watch them around the 20-minute mark. All veggies should be fork tender once cooked. Bake longer if needed.
Step 7
While the veggies are cooking, bring a pot of Water (2 cups) and Quinoa (1 cup) to a boil. Reduce to a simmer and cook with a lid for 15-20 minutes until you can fluff quinoa with a fork.
Step 8
To serve, divide quinoa into two bowls. Now mix in Kale (2 cups) and Fresh Parsley (1/2 cup) into each bowl. Top with roasted veggies. Pour the desired amount of Caesar Dressing (to taste) into both bowls. I used about 1/3 a bottle for two salad bowls. Top with your Mixed Seeds (to taste) .

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Nutrition Per Serving
Calories
861
% Daily Value*
Fat
34.9 g
45%
Saturated Fat
5.1 g
26%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
123.1 g
45%
Fiber
26.0 g
93%
Sugars
24.2 g
--
Protein
24.6 g
49%
Sodium
1035.2 mg
45%
Vitamin D
--
--
Calcium
343.4 mg
26%
Iron
9.2 mg
51%
Potassium
2529.4 mg
54%
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