Roasted Beet White Bean Grain Bowl

Name: Roasted Beet White Bean Grain Bowl
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Ingredients: 2 medium beets, peeled and cubed; 1 can (15 oz) white beans, drained and rinsed; 1 cup quinoa, rinsed; 2 cups vegetable broth or water; 1 cup kale, chopped; 1 tablespoon olive oil; Salt and pepper to taste; 3 tablespoons tahini; 2 tablespoons lemon juice; 1 clove garlic, minced; 2 tablespoons water; Salt and pepper to taste

Highlighted under: Wellness Favorites

I love making a Roasted Beet White Bean Grain Bowl because it’s a delicious and vibrant way to enjoy healthy ingredients. The earthiness of the roasted beets contrasts beautifully with the creaminess of the white beans and the nutty flavor of the grains. I often prepare it for lunch or dinner, knowing it’s a satisfying meal that's also packed with nutrients. With just a bit of prep and some time in the oven, I can create a wholesome dish that’s as pleasing to the eye as it is to the palate.

Created by

Elodie Fairfax

Last updated on 2026-01-21T21:25:34.814Z

When I first tried the roasted beet white bean grain bowl, I was blown away by how delicious it was. The combination of flavors and textures makes each bite a delightful experience. I experimented with different grains and found that quinoa adds a nice crunch while still being soft enough to pair well with the beets and beans.

You can easily customize this bowl with your favorite greens or nuts. I’ve found that a sprinkle of feta or goat cheese on top takes it to another level. Always remember to roast the beets until they're tender, as it enhances their natural sweetness and color.

        Why You'll Love This Recipe
        Vibrant colors and textures make this bowl visually stunning
Nutritious and satisfying, perfect for meal prep
Easy to customize with seasonal ingredients

      

Understanding the Ingredients

The key players in this Roasted Beet White Bean Grain Bowl are the beets, white beans, and quinoa. Beets bring a natural sweetness and vibrant color, which can elevate the visual appeal of your dish. When selecting beets, look for ones that are firm and smooth-skinned. Their earthy flavor becomes even richer when roasted at high heat, creating a caramelized exterior while maintaining a tender interior.

White beans, such as cannellini or great northern, add creaminess and a substantial protein boost. They meld beautifully with both the grains and the beets, creating a well-rounded texture. Canned beans are convenient, but soaking and cooking dried beans allows you to have control over their texture and seasoning. Just make sure to soak them overnight for optimal tenderness during cooking.

Cooking Technique Tips

When roasting beets, remember that uniform size is key to even cooking. Cut them into similar-sized cubes, about 1-inch pieces, to ensure they roast at the same rate. Keep an eye on them towards the end of the roasting time; they should be fork-tender and exhibit a bit of caramelization for the best flavor.

For preparing quinoa, rinsing it is crucial since it removes the bitter saponins on the surface. Cooking it in vegetable broth not only enhances the flavor but also contributes a depth to the dish that plain water wouldn’t provide. Once cooked, fluff the quinoa with a fork to separate the grains, avoiding a mushy texture.

Ingredients

For the Bowl

2 medium beets, peeled and cubed
1 can (15 oz) white beans, drained and rinsed
1 cup quinoa, rinsed
2 cups vegetable broth or water
1 cup kale, chopped
1 tablespoon olive oil
Salt and pepper to taste

For the Dressing

3 tablespoons tahini
2 tablespoons lemon juice
1 clove garlic, minced
2 tablespoons water
Salt and pepper to taste

Feel free to substitute any of the grains or greens based on your preference!

Instructions

Roast the Beets

Preheat the oven to 400°F (200°C). Toss the cubed beets with olive oil, salt, and pepper in a baking dish. Spread them in a single layer and roast for about 30-35 minutes, or until tender, stirring halfway through.

Cook the Quinoa

In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes or until the quinoa is fluffy and the liquid is absorbed.

Prepare the Dressing

In a small bowl, whisk together tahini, lemon juice, minced garlic, and water. Season with salt and pepper to taste, adding more water if needed to reach desired consistency.

Assemble the Bowl

In serving bowls, layer the cooked quinoa, roasted beets, white beans, and chopped kale. Drizzle with the tahini dressing before serving, and enjoy!

This dish can be served warm or cold, making it perfect for any season.

Pro Tips

Customize your grain bowl with seasonal vegetables or add roasted nuts for extra crunch!

Make-Ahead and Storage

This grain bowl is perfect for meal prep! You can roast the beets and cook the quinoa in advance. Store them separately in airtight containers in the fridge for up to five days. This way, all you need to do is toss them together with the dressing and fresh kale when you're ready to eat, saving you time during the week.

If you want to freeze any components, the roasted beets fare well in the freezer for up to three months. Just ensure they cool completely before transferring them to a freezer-friendly bag. Quinoa can also be frozen—just spread it out on a tray to cool, then pack it in bags. When you're ready to enjoy, thaw overnight in the fridge.

Serving Suggestions

For an extra layer of flavor, consider adding other ingredients such as avocado for creaminess, radishes for crunch, or nuts for added protein and texture. A sprinkle of feta cheese or a handful of sprouts can also elevate this bowl to a new level, making it both visually appealing and delicious.

This bowl pairs wonderfully with a side of garlic bread or whole-grain pita. If you want to make it more filling, you could also serve it with grilled chicken or tofu marinated in a balsamic glaze, complementing the earthy flavors of the bowl while adding variety.

Questions About Recipes

→ Can I use a different type of bean?

Yes, feel free to substitute with chickpeas or black beans for a different flavor.

→ How can I store leftovers?

Store in an airtight container in the fridge for up to three days. The flavors meld together nicely!

→ Can I make this vegan?

Absolutely! The recipe is already vegan as it doesn’t contain any animal products.

→ Can I add more vegetables?

Definitely! Roasted carrots, sweet potatoes, or even fresh spinach can be great additions.