Roasted Beet Bowl with Avocado Yogurt & Turmeric Couscous
5 from 7 votes
That Vegan Nephew
The only thing better than a roasted beet is a big bowl full of them, and especially when accompanied by creamy avocado yogurt, delectable oven-baked asparagus, and vibrant turmeric-spiced couscous. Truly, this roasted beets recipe highlights the sweet and meaty magenta bulb at its best, surrounded by an array of colorful and flavorful components that, when eat together in one big and beautiful bite, are an astoundingly delicious confluence of tastes and textures that you won't soon forget and will surely bookmark as a go-to, repeat eat!
Begin by preheating the oven to 400°F (204°C). Next, remove the beet greens from 4 medium beets, scrub well, dry, and then wrap in tin foil and place on a baking sheet. Roast the wrapped beets in the oven for 55 - 60 minutes, until tender when poked with a fork.
At 35 minutes in to roasting the beets, add the bunch of asparagus once lightly tossed in olive oil, salt and pepper, and roast them alongside the beets for the remainder of time.
While that's happening, halve a red onion, and finely slice one part of it into thin half moons, soaking the slices in cold water until you're ready to use them as garnish (doing so removes the bitter sharpness of raw red onion).
Next, in a skillet over medium heat, sauté the other half of red onion (finely diced) for 5 minutes in 1 tablespoon olive oil. After that, add the ginger and garlic, and sauté for an additional 3 - 5 minutes, until everything begins to brown slightly.
Once everything is done sautéing, add the onions, ginger and garlic to a food processor, along with the quartered avocado, parsley, coconut yogurt, red wine vinegar, lime juice and dash of salt. Process until very smooth.
Lastly, prepare the couscous by combining 1 cup golden couscous with 1 ¼ cup boiling water and a dash of salt. Remove the couscous from the heat once the water begins to boil, and then cover it for 5 minutes. After that, fluff the couscous with a fork, and add the nutritional yeast and ground turmeric, mixing it together well.
To assemble the roasted beet bowl, firstly run the roasted beets under running water to remove the tail, spiky top and loose outside layer of skin, revealing the fleshy bulb underneath. Then, in a bowl, lay down a base of couscous, followed by the roasted asparagus, avocado yogurt, a couple slices of the roasted beets, and some fresh raw red onion.