Roasted Cauliflower, Asparagus, and Wheat Berry Bowl with Caper Vinaigrette
Roasted spring vegetables are tossed with a delicious bright-flavored caper vinaigrette in this hearty bean and grain bowl.
Yield: 6-8 servings
Ingredients
1 lb dried pinto or kidney beans, soaked overnight
1 cup dried wheat berries, soaked overnight
1 head cauliflower, chopped into florets
1 bunch asparagus, cut into 1-inch pieces
2 tbsp + ¼ cup olive oil, divided
1 tsp red pepper flakes
3 cubes parsley (or 1 tbsp chopped parsley)
3 cubes basil (or 1 tbsp chopped basil)
2 tbsp drained capers, chopped
Instructions
Combine the beans and wheat berries in a large pot. Add water to the pot, filling it so that the water is about 2 inches above the beans. Salt the water generously and bring to a boil. Lower to a simmer and cook, covered, until beans and wheat berries are tender, about an hour. Drain and set aside.
Heat oven to 400.
Toss the cauliflower and asparagus with 2 tbsp olive oil and salt, to taste. Spread on a parchment-lined baking sheet and roast for 20 minutes, or until tender and starting to brown.
Meanwhile, in a small bowl, whisk together the red pepper flakes, parsley, basil, capers, and remaining ¼ cup olive oil. Season to taste with salt.
In a large bowl, toss together the beans, wheat berries, cauliflower, asparagus, and dressing. Season to taste with salt and pepper.
Notes
An Eats Well With Others Original
Nutrition Information
Serving size: ⅙th of recipe
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2014/04/roasted-cauliflower-asparagus-wheat-berry-bowl-caper-vinaigrette.html