A wholesome bowl blending roasted beets, quinoa, kale, and tahini dressing for a vibrant, nutrient-rich meal.
# What you'll need:
→ Grains & Vegetables
01 - 1 cup quinoa, rinsed
02 - 3 medium beets, peeled and cut into wedges
03 - 1 bunch kale, stems removed and leaves chopped
04 - 1 cup cherry tomatoes, halved
05 - 1 avocado, sliced
→ Liquids & Oils
06 - 2 cups water
07 - 2 tablespoons olive oil
→ Seeds & Nuts
08 - ¼ cup pumpkin seeds (pepitas)
→ Tahini Dressing
09 - ⅓ cup tahini
10 - 2 tablespoons lemon juice (about 1 lemon)
11 - 1 tablespoon maple syrup or honey
12 - 1 garlic clove, minced
13 - 3 to 4 tablespoons warm water
→ Seasoning
14 - Salt, to taste
15 - Black pepper, to taste
# Method:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper. Toss beet wedges with 1 tablespoon olive oil, salt, and black pepper. Spread evenly on the baking sheet.
02 - Roast beets 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 water is absorbed. Fluff quinoa 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 the dressing reaches a smooth, pourable consistency.
06 - Divide quinoa evenly among four 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 pumpkin seeds or a squeeze of lemon.
