A wholesome bowl combining quinoa, roasted beets, kale, cherry tomatoes, avocado, and tahini dressing.
# What You Need:
→ Grains & Vegetables
01 - 1 cup quinoa, rinsed
02 - 2 cups water
03 - 3 medium beets, peeled and cut into wedges
04 - 1 bunch kale, stems removed and leaves chopped
05 - 1 cup cherry tomatoes, halved
06 - 1 avocado, sliced
→ Oils & Seeds
07 - 2 tablespoons olive oil
08 - 1/4 cup pumpkin seeds (pepitas)
→ Seasonings
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 to 4 tablespoons warm water, as needed
15 - Salt, to taste
# Directions:
01 - Set the oven to 400°F. Prepare a baking sheet by lining it with parchment paper.
02 - Combine beet wedges with 1 tablespoon olive oil, salt, and pepper. Spread them evenly on the baking sheet and roast for 25 to 30 minutes, turning once 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 fully absorbed. Fluff the quinoa with a fork and set aside.
04 - Warm the 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 - In a bowl, whisk together tahini, lemon juice, maple syrup or honey, minced garlic, and a pinch of salt. Gradually add warm water, stirring until the dressing reaches a smooth, pourable consistency.
06 - Divide the quinoa evenly among four bowls. Top with roasted beets, sautéed kale, cherry tomatoes, avocado slices, and pumpkin seeds. Drizzle generously with the tahini dressing.
07 - Serve immediately, optionally garnishing with extra pumpkin seeds or a squeeze of lemon.
