Meal prep this healthy, delicious combination based on white beans, carrots, cauliflower, sorghum, pistachios, kale, and Mediterranean herbs. In about 45 minutes, you can put together 4 plant-based, gluten-free entrée salads for a week of healthy eating.
Ingredients
Sorghum:
- 3 cups water
- 1 cup whole grain sorghum, uncooked
Roasted Vegetables and White Beans:
- 2 medium carrots, sliced
- 1 small green bell pepper, sliced
- 1 small red onion, sliced
- 1 can (15.5 oz.) white beans, rinsed, drained
- 1 small head cauliflower, separated into small florets
- 1 1/2 Tbsp. extra virgin olive oil
- 1/2 lemon, juiced
- 1 tsp. dried oregano
- 1/2 tsp. garlic powder
- 2 Tbsp. fresh chopped parsley (or 1 tsp. dried)
- 1 Tbsp. fresh chopped rosemary (or 1 tsp. dried)
- 1/4 tsp. black pepper
- 1 Sea salt (as desired, optional)
Add-ons:
- 4 cups baby kale
- 1/2 lemon, sliced into 4 wedges
- 1/4 cup roasted pistachios
Directions
- In a medium saucepan, bring 3 cups of water to a boil. Add sorghum, cover, and simmer over medium for about 45 minutes, until just tender. Remove from burner. Drain any remaining liquid.
- While sorghum is cooking, prepare roasted vegetables and white beans.
- Preheat oven to 375 F.
- On a baking sheet, arrange a thin layer in vertical sections of: carrots slices, green bell pepper slices, red onion slices, white beans, and cauliflower florets.
- Drizzle oil and lemon juice evenly over the vegetables.
- Sprinkle the vegetables evenly with: oregano, garlic powder, parsley, rosemary, black pepper, and sea salt (if desired).
- Mix the seasonings into the vegetables with tongs (or your hands) to distribute well.
- Place on top rack of the oven and roast for about 30 minutes, until golden brown and tender. Remove from the oven.
- Prepare each salad: In each of four glass rectangular containers, arrange kale, and top with one-fourth of the cooked sorghum and one-fourth of the roasted vegetables and white beans. Garnish with roasted pistachios. Add a lemon wedge. Cover and refrigerate for up to 5 days.
- To serve, squeeze lemon wedge over salad and enjoy!
Notes
This recipe was created by Sharon Palmer, MSFS, RDN, The Plant-Powered Dietitian.
Sponsored By
If you're interested in becoming a corporate sponsor please contact our Corporate and Foundations Relations Department at [email protected]. All AICR Healthy Recipes meet AICR recipe guidelines and are reviewed and analyzed by AICR Registered Dietitians.
This recipe contains cancer fighting foods:
This recipe was specially crafted to support cancer prevention and survival. It adheres to AICR's Cancer Prevention Recommendations. Learn more about our recipe guidelines.
Recipes you might also love:
Leave a comment
We love to hear from the community! If you made the recipe, please choose a star rating, too.
A recipe to protect against many diseases
A recipe that has only fresh, wholesome, non-inflammatory foods. This is a basic recipe that can be modified to suit your taste preferences and add variety if you use the base recipe periodically. Ms. Palmer has an informative and useful website as well with lots of other recipes. I enjoyed this recipe.
