Nutrient-packed bowl with roasted beets, quinoa, kale, avocado, and tahini dressing for a wholesome, flavorful meal.
# Components:
→ Grain & 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 - 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 - 3–4 tablespoons warm water, as needed
→ Seasonings
14 - Salt, to taste
15 - Black pepper, to taste
# Directions:
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 25–30 minutes, turning halfway through until tender and lightly caramelized.
03 - Bring 2 cups water and rinsed quinoa to a boil in a saucepan. Reduce heat, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat, 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 2–3 minutes until just wilted.
05 - In a bowl, whisk together tahini, lemon juice, maple syrup or honey, minced garlic, and salt. Gradually add warm water until 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 tahini dressing.
07 - Serve immediately. Optionally garnish with extra seeds or a squeeze of lemon.
