Hearty White Bean Caesar Salad Bowls

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White bean caesar salad bowls next to a spoon over a bowl of vegan caesar dressing

Nourish bowls are the best. Grab yourself a grain, a protein, some veggies, and sauce — and you’re set with a flavorful, filling, and balanced meal! This Caesar Salad Nourish Bowl is no exception. 

It’s fresh, vibrant, satisfying, meal-prep friendly, and super versatile (use up whatever root veggies you have on hand). Just 10 ingredients required for this delicious plant-based and gluten-free meal packed with protein, fiber, and minerals. Let’s do this!

Millet, garlic, lemon, rainbow carrots, romaine lettuce, black pepper, parsley, caesar dressing, beets, white beans, and salt

How to Make Caesar Salad Nourish Bowls

These caesar salad bowls consist of five simple components that combine for a flavorful, balanced meal:

  • Grains – we used nutrient-packed, fluffy millet for these bowls, but other grains like brown rice or quinoa would also work well.
  • Roasted root veggies – you can use up any root veggies you have around, but we love beets and carrots for their natural sweetness and vibrant colors.
  • Beans – lemony, herby white beans add protein and fiber to keep you feeling satisfied.
  • Lettuce – crunchy romaine adds classic caesar salad feels, but any mixed greens will work.
  • Dressing – our fan-favorite 5-Minute Vegan Caesar Dressing gets drizzled over the bowls, bringing all the components together.
Using a fork to fluff millet in a saucepan

We start by cooking the millet on the stovetop and getting the root veggies in the oven.

Close-up shot of roasted carrots and beets

While the millet and root veggies are cooking, there’s plenty of time to season the white beans, make the dressing, and chop the lettuce.

For the beans, we drain and rinse a can of white beans, then add garlic, lemon juice, oil, salt, pepper, and parsley to elevate their flavor.

White beans mixed with garlic, lemon juice, olive oil, salt, pepper, and parsley

The hummus-based caesar dressing comes together in a bowl with spicy mustard, lemon zest and juice, capers, garlic, salt, and pepper. You can use store-bought dressing for ease, but we highly recommend giving this simple homemade version a try!

With all the components ready, all that’s left is to add them to a serving bowl and enjoy!

Vegan caesar dressing next to two caesar salad nourish bowls

We hope you LOVE these caesar salad bowls! They’re:

Meal prep friendly
& SO delicious!

Enjoy as a nourishing lunch or dinner, with one bowl supplying over 17 grams protein, 15 grams fiber, and plenty of potassium, calcium, iron, and zinc. You can prepare the components in advance for effortless meals throughout the week!

More Nourishing Bowl Meals

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Drizzling hummus caesar dressing onto roasted veggies, grains, lettuce, and white beans

Hearty White Bean Caesar Salad Bowls

A vibrant and satisfying nourish bowl with white beans, root veggies, and creamy vegan caesar dressing! Just 10 ingredients required!
Author Minimalist Baker
Bowl with roasted carrots and beets, lettuce, millet, and white beans
4.91 from 11 votes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 3 (Bowls)
Course Entrée
Cuisine Gluten-Free, Nut-Free, Vegan
Freezer Friendly No
Does it keep? 3-4 Days (stored separately)



  • 1/2 cup dry millet (or other grain of choice)
  • 1 cup water


  • 3 cups chopped root vegetables (such as beets, carrots, or sweet potato // peeling optional // 4 medium carrots and 2 small beets yield ~3 cups)
  • 1 Tbsp olive or avocado oil
  • 1 healthy pinch each sea salt and black pepper


  • 1 (15-oz.) can white beans, drained and rinsed (we like cannellini, Great Northern, or butter beans // or use ~1 ½ cups homemade)
  • 1 clove minced garlic
  • 1 Tbsp lemon juice
  • 1 Tbsp olive or avocado oil
  • 1/4 tsp each sea salt and black pepper
  • 2 Tbsp freshly chopped parsley



  • Preheat the oven to 400 degrees F (204 C) and line a large baking sheet with parchment paper.
  • MILLET: To a small saucepan, add millet and water or vegetable broth. Bring to a boil, then reduce to a simmer, cover, and cook for 18-20 minutes or until liquid is absorbed and millet is fluffy. Fluff with a fork, then cover and let rest for 10 minutes before serving.
  • VEGGIES: Chop the root vegetables and add to the prepared baking sheet. Sprinkle with oil, salt, and pepper, and toss to coat (see photo). Bake for 20-25 minutes, or until tender, slightly caramelized, and golden brown. Flip/toss near the 15-minute mark to ensure even cooking.
  • BEANS: While the veggies roast, add rinsed and drained white beans to a small mixing bowl along with garlic, lemon juice, olive oil, salt, pepper, and fresh parsley. Toss to combine. Taste and adjust flavor as needed, adding more lemon for acidity, salt to taste, or garlic for zing. Set aside.
  • DRESSING: If using homemade dressing (we recommend it!), prepare it at this time using this recipe.
  • BOWLS: Divide the chopped romaine, cooked millet, roasted root veggies, and white beans between serving bowls. Drizzle with caesar dressing and serve!
  • Works great for meal prep! The millet, roasted veggies, beans, and dressing can all be made up to 3-4 days in advance and stored separately in the refrigerator. Not freezer friendly.



*Nutrition information is a rough estimate calculated with olive oil.

Nutrition (1 of 3 servings)

Serving: 1 bowl Calories: 475 Carbohydrates: 75 g Protein: 17.7 g Fat: 13.1 g Saturated Fat: 1.9 g Polyunsaturated Fat: 2.8 g Monounsaturated Fat: 7.5 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 956 mg Potassium: 1316 mg Fiber: 15.5 g Sugar: 10.1 g Vitamin A: 17935 IU Vitamin C: 22 mg Calcium: 191 mg Iron: 6.9 mg

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My Rating:

  1. Blythe says

    I was honestly skeptical of this recipe. But I thought it was really delicious! Made as is except with quinoa. The beets and carrots were great and the dressing was really yummy. We did 3 large cloves of garlic and used homemade hummus. Will definitely make again. I would include some GF croutons to give it a more authentic Caesar texture next time. And maybe make more veg and leave off the beans as we didn’t care for the soft texture, ours were a bit mushy.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it! Thank you for sharing, Blythe! Croutons sound like such a lovely addition! xo

  2. Dora Erian says

    Hiii! Thank you for this wonderful recipe! I meal prepped it for lunch for myself this week and it was sooo good 🤩 Hearty but still fresh, and although preparing the different components seemed difficult, wasn’t at all. This made several delicious lunch times 😋 Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you’re enjoying it, Dora! Thanks so much for the lovely review. xo

  3. Paula says

    Made this today and it was delicious. I’ve been making your Caesar Dressing for several months for kale salads and decided to try this. Newer to WFPB eating. Really hearty and flavorful. Opened my eyes to just how creative and versatile “bowls” can be. Since we’re trying to be as oil free as possible, I did sub aquafaba for the oil in the beans and parboiled the root vegetables and then roasted them in the oven so I didn’t need any oil. Can’t wait to make it again. Thank you for all the hard work and dirty dishes that go into creating all these wonderful recipes.

  4. Michelle says

    This dish was way better than I expected! I made it with quinoa and added red onion, it was absolutely delicious. I cannot wait to make it for my husband.

  5. Dora says

    Made this salad this week with some buckwheat, carrots, beets and a celery root, and it is definitely delicious! The dressing you suggest is also very creative and tasty. Thank you for this recipe 😋

  6. Amy says

    Wondering if I’d be able to sub chickpeas for the beans? I have everything but the beans!
    Love your recipes, thanks so much.

  7. Shana says

    So quick to make and delicious! IT’s a perfect recipe that you can prep ahead to save time during the busy week. I used quinoa for my grain and Trader Joe’s vegan Caesar dressing to save prep time and it was perfect. Just as good the next day too! Thank you!

  8. Cait says

    Yumm! This was such a great, quick weeknight dinner. I totally want to do this for lunch meal prep soon, too. Thanks for a great recipe!

  9. Bailey says

    This was so delicious! I made it exactly as the recipe is written, because y’all really know what you’re doing! Definitely keeping this on the regular dinner rotation, thank you for another great one!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, thank you so much for your kind words and lovely review, Bailey! We’re so glad you enjoyed it! xo

  10. Megan says

    Wowza! I just made this tonight, and it was super tasty! I swapped out the beets for parsnips and used a quinoa-brown rice blend instead of millet. I did, however, make the homemade Caesar Dressing! Really tasty, and I plan on making this again soon!

  11. Jami says

    I made this tonight for dinner. Very good. I modified a little. We did bowls instead of a plate. I put shredded romaine on the bottom and lightly salted. Then sprinkled a layer of quinoa and then the veggies and topped with the beans. I already had some Trader Joe’s vegan Caesar dressing so I used that. I put a heavy drizzle on top so to drain down thru the bowl. It was very good we liked it. I felt like it needed something more tho so next time I’ll season the quinoa and veggies more heavily, but that’s me. I love making bowls and this was different, love trying new things.

  12. Judy Sand says

    This Hearty White Bean Caesar salad bowl that you just posted looks amazing! I cannot wait to make it this weeked! Thank you for sharing.