Vibrant bowl featuring roasted beets, quinoa, kale, and creamy tahini dressing for a wholesome meal.
# What you need:
→ For the 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 and black pepper, to taste
→ For the Tahini Dressing
10 - ⅓ cup tahini
11 - 2 tablespoons lemon juice (about 1 lemon)
12 - 1 tablespoon maple syrup or honey
13 - 1 garlic clove, minced
14 - 3 to 4 tablespoons warm water, as needed
15 - Salt, to taste
# How to make it:
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. Arrange on the baking sheet and roast for 25 to 30 minutes, turning halfway through, until tender and caramelized.
03 - Bring 2 cups water and quinoa to a boil in a saucepan. Reduce heat, cover, and simmer for 15 minutes or until the 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 wilted.
05 - Whisk together tahini, lemon juice, maple syrup or honey, minced garlic, and a pinch of salt. Gradually add warm water until the dressing reaches a smooth, pourable consistency.
06 - Divide quinoa evenly among four serving bowls. Top with roasted beets, sautéed kale, cherry tomatoes, avocado slices, and pumpkin seeds. Drizzle generously with tahini dressing.
07 - Serve immediately, optionally garnished with extra seeds or a lemon wedge.
