Citrus Beet Bowls with Pesto Vinaigrette & Crispy Chickpeas

Citrus Beet Bowls

with Pesto Vinaigrette & Crispy Chickpeas

dinner

Fusion Dinner Root Vegetables Nuts Fruit Beans/Legumes Grain Bowl Soy-Free High-Protein Gluten-Free Summer Recipes Spring Recipes
SERVINGS
2 6
PREP & COOK TIME
35 min
CALORIES
780
FAT
35g
CARBOHYDRATES
93g
PROTEIN
28g

MAIN INGREDIENTS

  1. 4 oz cubed beets
  2. 13.4 oz chickpeas
  3. 2 tsp Italian spice
  4. ½ cup millet
  5. 2 tbsp vegan basil pesto
  6. 2 tbsp red wine vinegar
  7. 1 avocado
  8. 1 orange
  9. 2 oz Treeline® Cashew Cheese
  10. 2 tbsp vegetable oil*
  11. Salt and pepper*
  12. *Not Included
  13. For full ingredient list, see Nutrition
Allergens: tree nuts
Nutrition

TOOLS

  • Baking sheet
  • Small saucepan with lid

INSTRUCTIONS

1
Roast the beets and chickpeas

Preheat the oven to 425°F. Add the beets to one side of a baking sheet and toss with 1 tbsp vegetable oil and a pinch of salt and pepper. Drain and rinse the chickpeas, and pat dry. Add the chickpeas to the other side of the baking sheet and toss with 1 tbsp vegetable oil, Italian spice, and a pinch of salt. Roast until the beets are tender and the chickpeas are crispy, 15 to 20 minutes.

2
Cook the millet

Heat a small saucepan over medium-high with the millet. Cook until the grains are lightly toasted, 3 to 5 minutes. Add 1 cup water and a pinch of salt. Bring to a boil and reduce heat to low. Cover and cook until water is absorbed, 15 to 17 minutes. Keep covered until you’re ready to serve.

3
Make the pesto vinaigrette

In a medium bowl, whisk together the basil pesto and red wine vinegar. Taste and add salt and pepper as necessary.

4
Prepare the avocado and orange

Halve the avocado, remove the pit, and thinly slice the flesh. Use a sharp knife to remove the orange peel and pith (the white part that covers the orange). Roughly chop the orange.

5
Serve

Divide the cooked millet between bowls and top with the roasted beets, crispy chickpeas, sliced avocado, and chopped orange, and drizzle with pesto vinaigrette. Dollop cashew cheese on the citrus beet bowls. Dig in!