Fluffy quinoa, roasted beets, kale, and tahini unite in a vibrant, nutrient-packed bowl.
# 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 - 1/4 cup pumpkin seeds (pepitas)
09 - Salt and black pepper, to taste
→ Tahini Dressing
10 - 1/3 cup tahini
11 - 2 tablespoons lemon juice (about 1 lemon)
12 - 1 tablespoon maple syrup or honey
13 - 1 garlic clove, minced
14 - 3–4 tablespoons warm water, as needed
15 - Salt, to taste
# Method:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Toss beet wedges with 1 tablespoon olive oil, salt, and black pepper. Spread evenly on the baking sheet and roast for 25 to 30 minutes, turning halfway through, until tender and caramelized.
03 - Bring 2 cups water to a boil in a saucepan. Add rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes or 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 sauté for 2 to 3 minutes until just wilted.
05 - Whisk together tahini, lemon juice, maple syrup or honey, minced garlic, and a pinch of salt. Gradually add warm water until dressing reaches a smooth, pourable consistency.
06 - Divide cooked quinoa evenly among four bowls. Top each with roasted beets, sautéed kale, cherry tomatoes, avocado slices, and pumpkin seeds. Drizzle generously with tahini dressing.
07 - Serve immediately, garnished with extra pumpkin seeds or a squeeze of lemon if desired.
