Hearty White Bean Caesar Salad Bowls

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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:

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!

Hearty White Bean Caesar Salad Bowls

A vibrant and satisfying nourish bowl with white beans, root veggies, and creamy vegan caesar dressing! Just 10 ingredients required!
Author Minimalist Baker
4.75 from 4 votes
Prep Time 15minutes
Cook Time 30minutes
Total Time 45minutes
Servings 3(Bowls)
Course Entree
Cuisine Gluten-Free, Nut-Free, Vegan
Freezer Friendly No
Does it keep? 3-4 Days (stored separately)



  • 1/2cupdry millet(or other grain of choice)
  • 1cupwater


  • 3cupschopped root vegetables(such as beets, carrots, or sweet potato // peeling optional // 4 medium carrots and 2 small beets yield ~3 cups)
  • 1Tbspolive or avocado oil
  • 1healthy pinch eachsea 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)
  • 1cloveminced garlic
  • 1Tbsplemon juice
  • 1Tbspolive or avocado oil
  • 1/4tsp eachsea salt and black pepper
  • 2Tbspfreshly 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.

Nutrition (1 of 3 servings)

Serving: 1bowlCalories: 475Carbohydrates: 75gProtein: 17.7gFat: 13.1gSaturated Fat: 1.9gPolyunsaturated Fat: 2.8gMonounsaturated Fat: 7.5gTrans Fat: 0gCholesterol: 0mgSodium: 956mgPotassium: 1316mgFiber: 15.5gSugar: 10.1gVitamin A: 17935IUVitamin C: 22mgCalcium: 191mgIron: 6.9mg

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    • Support @ Minimalist Bakersays

      We’re so glad you enjoyed it, Sabrina! Thank you for sharing! xo

  1. Baileysays

    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!

    • Support @ Minimalist Bakersays

      Aw, thank you so much for your kind words and lovely review, Bailey! We’re so glad you enjoyed it! xo

  2. Megansays

    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!

    • Support @ Minimalist Bakersays

      Yay! So glad you enjoyed, Megan. Thanks for the lovely review!

  3. Jamisays

    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.

    • Support @ Minimalist Bakersays

      Yay! Thanks for the great review and for sharing your modifications, Jami!

  4. Judy Sandsays

    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.

  5. Kristinasays

    This sounds delicious! Definitely going to add these ingredients to my shopping list!