Hearty White Bean Caesar Salad Bowls

6 mins read

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

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 3 (Bowls)

Course Entree

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.

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

Leave a Reply

Your email address will not be published.

Latest from Blog