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!
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.
We start by cooking the millet on the stovetop and getting the root veggies in the oven.
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.
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!
We hope you LOVE these caesar salad bowls! They’re:
Fresh
Nutrient-packed
Vibrant
Satisfying
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
- Spring Buddha Bowl with Quinoa & Lemony White Beans
- Garlic & Herb Sweet Potato Nourish Bowl (30 Minutes!)
- Spicy Black Eyed Pea Nourish Bowls
- Rainbow Vegetable Edamame Bowls with Teriyaki Sauce
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!
Hearty White Bean Caesar Salad Bowls
Ingredients
GRAINS
- 1/2 cup dry millet (or other grain of choice)
- 1 cup water
VEGGIES
- 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
BEANS
- 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
FOR SERVING
- 3 cups chopped romaine lettuce (or sub mixed greens of choice)
- 1 batch 5-Minute Vegan Caesar Dressing (or sub store-bought)
Instructions
- 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.
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.
We’re so glad you enjoyed it! Thank you for sharing, Blythe! Croutons sound like such a lovely addition! xo
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!
We’re so glad you’re enjoying it, Dora! Thanks so much for the lovely review. xo
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.
Amazing! Thanks so much for the lovely review and for sharing your modifications, Paula!
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.
We’re so glad you enjoyed it, Michelle. Thanks so much for the lovely review! xo
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 😋
We’re so glad you enjoyed it, Dora! Thank you for sharing! xo
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.
Amy
Hi Amy, that should work! Let us know if you try it!
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!
Love it! Thanks for the great review, Shana, so glad you enjoyed!
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!
We’re so glad you enjoyed it, Cait! Thank you for the lovely review! xo
Lisa F says
Easy to make, very tasty and minimal carbon footprint!
Yay! Thanks, Lisa!
Sabrina says
Healthy & flavourful – the perfect lunch!
We’re so glad you enjoyed it, Sabrina! Thank you for sharing! xo
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!
Aw, thank you so much for your kind words and lovely review, Bailey! We’re so glad you enjoyed it! xo
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!
Yay! So glad you enjoyed, Megan. Thanks for the lovely review!
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.
Yay! Thanks for the great review and for sharing your modifications, Jami!
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.
Yay! Let us know how you like it, Judy! xo
Kristina says
This sounds delicious! Definitely going to add these ingredients to my shopping list!
Yay! Hope you love it, Kristina!