Roasted Beet Protein Bowl

Roasted Beet Protein Bowl

Roasted Beet Protein Bowl with chickpeas, rice, greens, and root vegetables. This delicious grain bowl is packed with protein and nutrients.


Roasted Beet Protein Bowl

  • 5-6 small golden beets, peeled and chopped
  • 8-10 oz. cherry tomatoes
  • 1 large carrots, chopped
  • 1/2 large yellow onion, chopped
  • 2 Tbs Olive oil
  • 1 Tbs balsamic vinegar
  • 1 tsp Paprika
  • 1/2 Dried thyme
  • 1/2 Dried sage
  • 1 tsp Black Pepper
  • Salt to taste

Rice Pilaf

  • 3 cups vegetable broth or 3 cups water with 1 Tbs white miso and 1 Tbs soy sauce
  • 1 cup rice
  • 1 can chickpeas, drained & rinsed
  • 1/2 cup mushrooms, sliced (optional)


  • 2 cups kale, stems removed & chopped
  • 1/2 cup red cabbage, thinly sliced
  • 1 small sweet salad turnip, thinly sliced
  • 1 small cucumber, thinly sliced
  • 1/4 cup broccoli florets, finely chopped

Mustard Dressing

  • 1 Tbs dijon mustard
  • 2 Tbs olive oil
  • 1/2 Tbs white vinegar
  • Dash of salt and pepper


  1. Preheat the oven to 400ºF and prepare your vegetables.
  2. Lightly toss the vegetable in olive oil and balsamic vinegar, and season with generous dashes of paprika, thyme, sage, black pepper, and salt.
  3. Spread the vegetables out onto a baking tray and roast for 35-40 minutes.
  4. Meanwhile, set a medium pot to medium heat. Once hot, add the rice and stir for 2-3 minutes, then add the chickpeas and mushrooms and stir for another minute.
  5. Then add the vegetable broth. Cover with a lid and bring to a boil, once boiling, reduce heat to low and bring to a simmer.
  6. Cook the rice chickpea pilaf for about 20-25 minutes or until the rice is cooked.
  7. In another large bowl, combine the salad ingredients and make the mustard dressing a small bowl.
  8. Serve the roasted vegetables with the rice pilaf and salad, top with dressing and enjoy!

Nutrition Information

Nutrition Disclaimer

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