Healthy Roasted Golden Beet & Sausage Bowl (GF)
Serves: 4-6
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  1. 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