2 bunches of beets (about 6), washed, peeled, stems removed (and saved). Sliced into ¼" thick pieces, and then halved.
4 cups of greens (reserved beet stems, soaked and stems removed, spinach, kale, etc)
2 head cauliflower, core removed, and then florets pulsed into small rice-like pieces (8 cups cauli rice)
1 lb andouille sausage, sliced into ¼" thick medallions
½ cup pepitas
¼ cup fresh cilantro, chopped
4 tbsp oil (olive, coconut, whatever you prefer)
1 tsp cumin
½ tsp paprika
1 tbsp brown sugar
½ tsp chipotle chili powder
Salt & Pepper to taste
Instructions
Preheat oven to 400 degrees. Next lay your beet slices onto baking sheet. Toss with 2 tbsp oil, cumin, paprika and brown sugar. Spread out onto pan and place in oven for 20-25 minutes, tossing half way through cooking, until they start to brown. Remove and set aside until ready.
Next in a large pan, add one tbsp oil. Take your washed beet leaves and add to pan. Cover and let steam for about 7 minutes, stirring halfway through, until wilted. Salt & Pepper to taste. Remove from heat and set aside until ready to use.
Next in a small pan, over medium heat, add your sausage medallions and brown the outside until heated through and the edges begin to crisp up. Remove from heat and set aside.
In a large pan, over medium heat, add 1 tbsp oil and ¼ cup water. Add your cauliflower rice, cover, and let cook for about 8-10 minutes, stirring occasionally. Do this until desired texture is reached. Add ½ tsp chipotle chili powder, and continue to cook for an additional minute. Salt & pepper to taste. Remove from heat.
Assembly:
Divide cauliflower rice into 1-2 cup proportions per bowl. Top with beets, greens & sausage. Sprinkle with fresh cilantro and serve immediately.
Recipe by My Lavender Blues at https://mylavenderblues.com/healthy-roasted-golden-beet-sausage-bowl-gf/