Get your temperature rising with a toasty, colourful feast: roast beetroot coated in Moroccan spices, pumpkin seeds, charred broccoli, crispy lentils, spiced barley, and a tangy pomegranate and cashew cream cheese drizzle.
Roasted Beet & Broccoli Bowl
Roasted Beet & Broccoli Bowl
with dried apricots & pearled barley
Hands on Time: 20 - 40 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Beetroot
- Broccoli Florets
- Cashew Nut Cream Cheese
- Dried Apricots
- Green Leaves
- NOMU Moroccan Rub
- Pearled Barley
- Pomegranate Dressing
- Pumpkin Seeds
- Tinned Lentils
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
SPICED BARLEY
Preheat the oven to 220°C. Place the rinsed barley in a pot with ½ the NOMU rub and 400ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until al dente, 25-30 minutes (stirring occasionally). Drain and cover.
BEETS & BROC
Spread out the Beetroot pieces on a roasting tray. Coat in oil, the remaining NOMU rub, and seasoning. Roast in the oven, 30-35 minutes (shifting halfway). Place the broccoli pieces and drained lentils in a bowl, coat in oil and seasoning, and set aside.
SEEDS & DRIZZLE
Place the Pumpkin Seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. In a small bowl, combine the cashew cream cheese with the Pomegranate Dressing (to taste). Season and set aside.
WHOLESOME VEG
When the Beetroot has been in for 10-15 minutes, remove from the oven and shift to one side of the tray. Place the broccoli pieces and lentils on the other side, in a single layer, and return to the oven for the remaining cooking time.
APRICOT & BARLEY
In a bowl, toss the cooked barley with ½ the chopped apricots, and seasoning.
GET STUCK IN!
Bowl up the barley next to the rinsed Green Leaves. Side with the roast veg and drizzle over the creamy dressing. Garnish with the toasted Pumpkin Seeds and the remaining apricots. Either toss it all together, or serve as is – “Buddha bowl” style. Yum!
Pearled Barley - 75ml
NOMU Moroccan Rub - 10ml
Beetroot - 150g
Broccoli Florets - 150g
Tinned Lentils - 60g
Pumpkin Seeds - 10g
Cashew Nut Cream Cheese - 40ml
Pomegranate Dressing - 15ml
Dried Apricots - 15g
Green Leaves - 20g
SPICED BARLEY
Preheat the oven to 220°C. Place the rinsed barley in a pot with ½ the NOMU rub and 800ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until al dente, 25-30 minutes (stirring occasionally). Drain and cover.
BEETS & BROC
Spread out the Beetroot pieces on a roasting tray. Coat in oil, the remaining NOMU rub, and seasoning. Roast in the oven, 30-35 minutes (shifting halfway). Place the broccoli pieces and drained lentils in a bowl, coat in oil and seasoning, and set aside.
SEEDS & DRIZZLE
Place the Pumpkin Seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. In a small bowl, combine the cashew cream cheese with the Pomegranate Dressing (to taste). Season and set aside.
WHOLESOME VEG
When the Beetroot has been in for 10-15 minutes, remove from the oven and shift to one side of the tray. Place the broccoli pieces and lentils on the other side, in a single layer, and return to the oven for the remaining cooking time.
APRICOT & BARLEY
In a bowl, toss the cooked barley with ½ the chopped apricots, and seasoning.
GET STUCK IN!
Bowl up the barley next to the rinsed Green Leaves. Side with the roast veg and drizzle over the creamy dressing. Garnish with the toasted Pumpkin Seeds and the remaining apricots. Either toss it all together, or serve as is – “Buddha bowl” style. Yum!
Pearled Barley - 150ml
NOMU Moroccan Rub - 20ml
Beetroot - 300g
Broccoli Florets - 300g
Tinned Lentils - 120g
Pumpkin Seeds - 20g
Cashew Nut Cream Cheese - 80ml
Pomegranate Dressing - 30ml
Dried Apricots - 30g
Green Leaves - 40g
SPICED BARLEY
Preheat the oven to 220°C. Place the rinsed barley in a pot with ½ the NOMU rub and 1.2L of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until al dente, 25-30 minutes (stirring occasionally). Drain and cover.
BEETS & BROC
Spread out the Beetroot pieces on a roasting tray. Coat in oil, the remaining NOMU rub, and seasoning. Roast in the oven, 35-40 minutes (shifting halfway). Place the broccoli pieces and drained lentils on a separate roasting tray. Coat in oil and seasoning, and set aside.
SEEDS & DRIZZLE
Place the Pumpkin Seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. In a small bowl, combine the cashew cream cheese with the Pomegranate Dressing (to taste). Season and set aside.
WHOLESOME VEG
When the Beetroot reaches the halfway mark, give it a shift and return to the oven. Pop in the tray of broccoli pieces and lentils, and cook for the remaining roasting time.
APRICOT & BARLEY
In a bowl, toss the cooked barley with ½ the chopped apricots, and seasoning.
GET STUCK IN!
Bowl up the barley next to the rinsed Green Leaves. Side with the roast veg and drizzle over the creamy dressing. Garnish with the toasted Pumpkin Seeds and the remaining apricots. Either toss it all together, or serve as is – “Buddha bowl” style. Yum!
Pearled Barley - 225ml
NOMU Moroccan Rub - 30ml
Beetroot - 450g
Broccoli Florets - 450g
Tinned Lentils - 180g
Pumpkin Seeds - 30g
Cashew Nut Cream Cheese - 120ml
Pomegranate Dressing - 45ml
Dried Apricots - 45g
Green Leaves - 60g
SPICED BARLEY
Preheat the oven to 220°C. Place the rinsed barley in a pot with ½ the NOMU rub and 1.6L of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until al dente, 25-30 minutes (stirring occasionally). Drain and cover.
BEETS & BROC
Spread out the Beetroot pieces on a roasting tray. Coat in oil, the remaining NOMU rub, and seasoning. Roast in the oven, 35-40 minutes (shifting halfway). Place the broccoli pieces and drained lentils on a separate roasting tray. Coat in oil and seasoning, and set aside.
SEEDS & DRIZZLE
Place the Pumpkin Seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. In a small bowl, combine the cashew cream cheese with the Pomegranate Dressing (to taste). Season and set aside.
WHOLESOME VEG
When the Beetroot reaches the halfway mark, give it a shift and return to the oven. Pop in the tray of broccoli pieces and lentils, and cook for the remaining roasting time.
APRICOT & BARLEY
In a bowl, toss the cooked barley with ½ the chopped apricots, and seasoning.
GET STUCK IN!
Bowl up the barley next to the rinsed Green Leaves. Side with the roast veg and drizzle over the creamy dressing. Garnish with the toasted Pumpkin Seeds and the remaining apricots. Either toss it all together, or serve as is – “Buddha bowl” style. Yum!
Pearled Barley - 300ml
NOMU Moroccan Rub - 40ml
Beetroot - 600g
Broccoli Florets - 600g
Tinned Lentils - 240g
Pumpkin Seeds - 40g
Cashew Nut Cream Cheese - 160ml
Pomegranate Dressing - 60ml
Dried Apricots - 60g
Green Leaves - 80g
Frequently Asked Questions
What is the preparation time for Roasted Beet & Broccoli Bowl?
The preparation time for Roasted Beet & Broccoli Bowl with dried apricots & pearled barley is between 20 and 40 minutes.
What is the total time required to make Roasted Beet & Broccoli Bowl with dried apricots & pearled barley?
The total time required to make Roasted Beet & Broccoli Bowl with dried apricots & pearled barley is between 40 and 60 minutes.
How many servings does Roasted Beet & Broccoli Bowl provide?
4 servings
What are the main ingredients in Roasted Beet & Broccoli Bowl?
Beetroot, Broccoli Florets, Cashew Nut Cream Cheese, Dried Apricots, Green Leaves, NOMU Moroccan Rub, Pearled Barley, Pomegranate Dressing, Pumpkin Seeds, Tinned Lentils
What is the nutritional information of Roasted Beet & Broccoli Bowl?
Calories: 1070, Carbs: 177 grams, Fat: grams, Protein: 40.7 grams, Sugar: 11.7 grams, Salt: 702 grams
How do I prepare Roasted Beet & Broccoli Bowl?
SPICED BARLEY: Preheat the oven to 220°C. Place the rinsed barley in a pot with ½ the NOMU rub and 800ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until al dente, 25-30 minutes (stirring occasionally). Drain and cover. APRICOT & BARLEY: In a bowl, toss the cooked barley with ½ the chopped apricots, and seasoning. GET STUCK IN!: Bowl up the barley next to the rinsed green leaves. Side with the roast veg and drizzle over the creamy dressing. Garnish with the toasted pumpkin seeds and the remaining apricots. Either toss it all together, or serve as is – “Buddha bowl” style. Yum! BEETS & BROC: Spread out the beetroot pieces on a roasting tray. Coat in oil, the remaining NOMU rub, and seasoning. Roast in the oven, 30-35 minutes (shifting halfway). Place the broccoli pieces and drained lentils in a bowl, coat in oil and seasoning, and set aside. WHOLESOME VEG: When the beetroot has been in for 10-15 minutes, remove from the oven and shift to one side of the tray. Place the broccoli pieces and lentils on the other side, in a single layer, and return to the oven for the remaining cooking time. SEEDS & DRIZZLE: Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. In a small bowl, combine the cashew cream cheese with the pomegranate dressing (to taste). Season and set aside.
What should be prepared from my kitchen to make Roasted Beet & Broccoli Bowl?
Beetroot, Broccoli Florets, Cashew Nut Cream Cheese, Dried Apricots, Green Leaves, NOMU Moroccan Rub, Pearled Barley, Pomegranate Dressing, Pumpkin Seeds, Tinned Lentils
How many calories does Roasted Beet & Broccoli Bowl have?
1070 calories
How much fat content does Roasted Beet & Broccoli Bowl have?
grams
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