Description
Brighten your plate with this vibrant Beet & Couscous Vegetable Bowl, a nutritious and colorful dish that combines the earthy sweetness of roasted beets with fluffy whole wheat couscous and a medley of fresh vegetables. Perfect for casual weeknight dinners or special gatherings, this easy-to-make bowl delivers an explosion of flavors in every bite, leaving your taste buds craving more.
Ingredients
Scale
- 1 cup whole wheat couscous
- 2 medium beets, roasted and cubed
- 1 cup cherry tomatoes, halved
- 1 bell pepper, chopped (any color)
- 2 cups spinach or kale
- ? cup feta cheese, crumbled
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 400?F (200?C). Wrap beets in foil and roast for about one hour until tender. Once cool, peel and cube them.
- In a saucepan, bring 1? cups of water to a boil. Add couscous and a pinch of salt; cover and remove from heat. Let sit for five minutes until fluffy.
- In a skillet over medium heat, drizzle olive oil. Add chopped bell peppers and cherry tomatoes; saut? for five minutes until slightly softened.
- Stir in spinach or kale until wilted (about two minutes). Mix in roasted beet cubes and fluffy couscous until well combined.
- Remove from heat; sprinkle feta cheese on top, allowing it to melt lightly. Serve warm.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 450
- Sugar: 8g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 30mg