Roasted Spring Veggie Bowl with Caper Vinaigrette
The recipe Roasted Spring Veggie Bowl with Caper Vinaigrette can be made in around 45 minutes. This dairy free, lacto ovo vegetarian, and vegan recipe serves 8 and costs $1.36 per serving. One serving contains 336 calories, 19g of protein, and 5g of fat. 310 people found this recipe to be flavorful and satisfying. Head to the store and pick up asparagus, basil, red pepper flakes, and a few other things to make it today. It is perfect for Spring. It works well as a main course. It is brought to you by Joanne Eats Well with Others. Overall, this recipe earns an amazing spoonacular score of 100%. Try Spring Veggie Bowl with Jade Pearl Rice, Kohlrabi, & Coconut Tahini Sauce, Pan-Roasted Halibut with Caper Vinaigrette, and Roasted Cauliflower with Jalapeño Caper Vinaigrette for similar recipes.
Servings: 8
Ingredients:
1 bunch asparagus, cut into 1-inch pieces
3 cubes basil (or 1 tbsp chopped basil)
2 tbsp drained capers, chopped
1 head cauliflower, chopped into florets
1 lb dried pinto or kidney beans, soaked overnight
2 tbsp + 1/4 cup olive oil, divided
3 cubes parsley (or 1 tbsp chopped parsley)
1 tsp red pepper flakes
1 cup dried wheat berries, soaked overnight
Equipment:
pot
oven
baking sheet
whisk
bowl
Cooking instruction summary:
Combine the beans and wheat berries in a large pot. Add water to the pot, filling it so that the water is about 2 inches above the beans. Salt the water generously and bring to a boil. Lower to a simmer and cook, covered, until beans and wheat berries are tender, about an hour. Drain and set aside.Heat oven to 400.Toss the cauliflower and asparagus with 2 tbsp olive oil and salt, to taste. Spread on a parchment-lined baking sheet and roast for 20 minutes, or until tender and starting to brown. Meanwhile, in a small bowl, whisk together the red pepper flakes, parsley, basil, capers, and remaining 1/4 cup olive oil. Season to taste with salt.In a large bowl, toss together the beans, wheat berries, cauliflower, asparagus, and dressing. Season to taste with salt and pepper.
Step by step:
1. Combine the beans and wheat berries in a large pot.
2. Add water to the pot, filling it so that the water is about 2 inches above the beans. Salt the water generously and bring to a boil. Lower to a simmer and cook, covered, until beans and wheat berries are tender, about an hour.
3. Drain and set aside.
4. Heat oven to 400.Toss the cauliflower and asparagus with 2 tbsp olive oil and salt, to taste.
5. Spread on a parchment-lined baking sheet and roast for 20 minutes, or until tender and starting to brown. Meanwhile, in a small bowl, whisk together the red pepper flakes, parsley, basil, capers, and remaining 1/4 cup olive oil. Season to taste with salt.In a large bowl, toss together the beans, wheat berries, cauliflower, asparagus, and dressing. Season to taste with salt and pepper.
Nutrition Information:
covered percent of daily need
