Earthy roasted beets, quinoa, kale, and creamy tahini blend for a wholesome, flavorful bowl.
# Components:
→ Grains and Seeds
01 - 1 cup quinoa, rinsed
02 - ¼ cup pumpkin seeds (pepitas)
→ Vegetables
03 - 3 medium beets, peeled and cut into wedges
04 - 1 bunch kale, stems removed and chopped
05 - 1 cup cherry tomatoes, halved
06 - 1 avocado, sliced
→ Liquids and Oils
07 - 2 tablespoons olive oil
08 - 2 cups water
09 - ⅓ cup tahini
10 - 2 tablespoons lemon juice (about 1 lemon)
11 - 1 tablespoon maple syrup or honey
12 - 3 to 4 tablespoons warm water, as needed
→ Aromatics and Seasonings
13 - 1 garlic clove, minced
14 - Salt, to taste
15 - Black pepper, to taste
# Directions:
01 - Set oven temperature to 400°F. Line a baking sheet with parchment paper.
02 - Toss beet wedges with 1 tablespoon olive oil, salt, and pepper. Arrange on prepared baking sheet and roast for 25 to 30 minutes, turning halfway through, until tender and caramelized.
03 - Bring 2 cups water and rinsed quinoa to a boil in a saucepan. Reduce heat to low, cover, and simmer for 15 minutes or until water is fully 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 slightly wilted.
05 - In a bowl, whisk together tahini, lemon juice, maple syrup or honey, minced garlic, and a pinch of salt. Gradually add warm water until dressing is smooth and pourable.
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 pumpkin seeds or a squeeze of lemon.
