A vibrant bowl featuring quinoa, roasted beets, kale, and tahini dressing for nourishment and flavor.
# Components:
→ Bowl
01 - 1 cup quinoa, rinsed
02 - 2 cups water
03 - 3 medium beets, peeled and cut into wedges
04 - 2 tablespoons olive oil
05 - 1 bunch kale, stems removed and leaves chopped
06 - 1 cup cherry tomatoes, halved
07 - 1 avocado, sliced
08 - ¼ cup pumpkin seeds (pepitas)
09 - Salt, to taste
10 - Black pepper, to taste
→ Tahini Dressing
11 - ⅓ cup tahini
12 - 2 tablespoons lemon juice (about 1 lemon)
13 - 1 tablespoon maple syrup or honey
14 - 1 garlic clove, minced
15 - 3 to 4 tablespoons warm water, as needed
16 - Salt, to taste
# Method:
01 - Set oven to 400°F and line a baking sheet with parchment paper.
02 - Toss beet wedges with 1 tablespoon olive oil, salt, and pepper, spread on the baking sheet, then roast for 25 to 30 minutes, turning once halfway until tender and caramelized.
03 - Combine quinoa and 2 cups water in a saucepan, bring to a boil, reduce heat, cover and simmer for 15 minutes until water is absorbed. Fluff with a fork and set aside.
04 - Heat remaining 1 tablespoon olive oil in a large skillet over medium heat, add chopped kale, season with salt, and cook for 2 to 3 minutes until just wilted.
05 - Whisk together tahini, lemon juice, maple syrup or honey, minced garlic, and salt. Add warm water gradually until the dressing is smooth and pourable.
06 - Divide quinoa evenly among 4 bowls, top each with roasted beets, sautéed kale, cherry tomatoes, avocado slices, and pumpkin seeds. Drizzle generously with the prepared tahini dressing.
07 - Serve immediately, optionally garnished with extra pumpkin seeds or a squeeze of lemon.
