Roasted Beet & Avocado Harvest Bowl
Indulge in the vibrant flavors of the Roasted Beet & Avocado Harvest Bowl, a stunning dish that combines earthy roasted beets with creamy avocado and fresh greens. Topped with a zesty dressing, this bowl is not only visually appealing but also packed with nutrients. Perfect for lunch, dinner parties, or meal prep, it’s an effortless way to impress your guests while enjoying a deliciously healthy meal.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 medium fresh beets, washed and trimmed
- 1 ripe avocado, halved and pitted
- 2 cups kale or baby spinach
- 1 cup cherry tomatoes, halved
- 1/4 cup feta cheese, crumbled (optional)
- Juice of 1 lemon
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Wrap each beet in aluminum foil and place them on a baking sheet. Roast for 45-60 minutes until fork-tender.
- Once cool, unwrap the beets and peel off the skin. Slice into wedges.
- Cut the avocado into wedges after removing the pit.
- In a large serving bowl, layer the kale or spinach as a base. Top with roasted beet slices, avocado wedges, halved cherry tomatoes, and crumbled feta if desired.
- Drizzle lemon juice and olive oil over the top. Season with salt and pepper to taste; gently toss to combine. Serve immediately.
Nutrition
- Serving Size: 1 bowl (250g)
- Calories: 320
- Sugar: 6g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 9g
- Protein: 8g
- Cholesterol: 10mg
Keywords: For added protein, consider including chickpeas or quinoa in your bowl. Swap out feta for goat cheese for a milder flavor or omit cheese entirely for a vegan option. Experiment with dressings like tahini sauce or balsamic vinaigrette for a different twist.