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–+ servings

Hearty White Bean Caesar Salad Bowls

A vibrant and satisfying nourish bowl with white beans, root veggies, and creamy vegan caesar dressing! Just 10 ingredients required!
Author Minimalist Baker
Print
Bowl with roasted carrots and beets, lettuce, millet, and white beans
4.91 from 11 votes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 3 (Bowls)
Course Entrée
Cuisine Gluten-Free, Nut-Free, Vegan
Freezer Friendly No
Does it keep? 3-4 Days (stored separately)

Ingredients

GRAINS

  • 1/2 cup dry millet (or other grain of choice)
  • 1 cup water

VEGGIES

  • 3 cups chopped root vegetables (such as beets, carrots, or sweet potato // peeling optional // 4 medium carrots and 2 small beets yield ~3 cups)
  • 1 Tbsp olive or avocado oil
  • 1 healthy pinch each sea salt and black pepper

BEANS

  • 1 (15-oz.) can white beans, drained and rinsed (we like cannellini, Great Northern, or butter beans // or use ~1 ½ cups homemade)
  • 1 clove minced garlic
  • 1 Tbsp lemon juice
  • 1 Tbsp olive or avocado oil
  • 1/4 tsp each sea salt and black pepper
  • 2 Tbsp freshly chopped parsley

FOR SERVING

US Customary - Metric

Instructions

  • Preheat the oven to 400 degrees F (204 C) and line a large baking sheet with parchment paper.
  • MILLET: To a small saucepan, add millet and water or vegetable broth. Bring to a boil, then reduce to a simmer, cover, and cook for 18-20 minutes or until liquid is absorbed and millet is fluffy. Fluff with a fork, then cover and let rest for 10 minutes before serving.
  • VEGGIES: Chop the root vegetables and add to the prepared baking sheet. Sprinkle with oil, salt, and pepper, and toss to coat (see photo). Bake for 20-25 minutes, or until tender, slightly caramelized, and golden brown. Flip/toss near the 15-minute mark to ensure even cooking.
  • BEANS: While the veggies roast, add rinsed and drained white beans to a small mixing bowl along with garlic, lemon juice, olive oil, salt, pepper, and fresh parsley. Toss to combine. Taste and adjust flavor as needed, adding more lemon for acidity, salt to taste, or garlic for zing. Set aside.
  • DRESSING: If using homemade dressing (we recommend it!), prepare it at this time using this recipe.
  • BOWLS: Divide the chopped romaine, cooked millet, roasted root veggies, and white beans between serving bowls. Drizzle with caesar dressing and serve!
  • Works great for meal prep! The millet, roasted veggies, beans, and dressing can all be made up to 3-4 days in advance and stored separately in the refrigerator. Not freezer friendly.

Video

Notes

*Nutrition information is a rough estimate calculated with olive oil.

Nutrition (1 of 3 servings)

Serving: 1 bowl Calories: 475 Carbohydrates: 75 g Protein: 17.7 g Fat: 13.1 g Saturated Fat: 1.9 g Polyunsaturated Fat: 2.8 g Monounsaturated Fat: 7.5 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 956 mg Potassium: 1316 mg Fiber: 15.5 g Sugar: 10.1 g Vitamin A: 17935 IU Vitamin C: 22 mg Calcium: 191 mg Iron: 6.9 mg