Healthy Mediterranean Bowls (With Romesco Sauce)
Lunch shouldn't be boring! Fill up on a healthy, satisfying, and nutrient-rich meal with these Mediterranean romesco bowls. From the avocado and white beans to the cucumber and bell peppers, this is a dish that hits all major food groups while packing major flavor and color with a creamy romesco sauce!
Servings: 2 bowls
Ingredients
Romesco Sauce
- 1 red bell pepper
- 2 cups halved cherry tomatoes
- ¼ cup olive oil 60 mL
- 3 Tbsp almond butter 45 g
- 1 clove garlic
- 2 tsp lemon juice 10 mL
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp ground black pepper
Bowls
- ½ head cauliflower
- 1 tsp lemon juice 5 mL
- ¼ tsp salt
- ½ bell pepper diced
- ½ avocado sliced
- ½ cucumber sliced
- ¼ cup black olives
- ½ cup white beans from a can, drained
Instructions
- Roast: Preheat oven to 450°F (232°C). Halve and deseed the red bell pepper. Place facedown on a parchment-lined baking sheet and roast for 25 minutes, until skin is a bit blackened. Add tomatoes to the sheet when there are 10 minutes left.
- Cauliflower: Using a box grater, grate cauliflower into "rice." Microwave for 1 minute, or until soft. Mix in lemon juice and salt.
- Prep Fillings: Measure and prep all remaining Bowl ingredients.
- Sauce: Peel skin from the roasted pepper and add the pepper to a food processor or blender with 1 cup of the roasted tomatoes and all other Romesco Sauce ingredients. Blend until smooth.
- Serve: Divide cauliflower rice and veggies evenly into serving bowls, topping with remaining 1 cup of roasted tomatoes and drizzling with Romesco Sauce.
Notes
Storage: I like to store the hot and cold ingredients separately, so it makes for easier reheating. They will last for 4 days in the fridge in an airtight container.
Nutrition
Serving: 1serving | Calories: 744kcal | Carbohydrates: 60.5g | Protein: 22.5g | Fat: 51.6g | Saturated Fat: 7.2g | Cholesterol: 0mg | Sodium: 1356mg | Potassium: 2262mg | Fiber: 19.8g | Sugar: 13.8g | Calcium: 208mg | Iron: 12mg
