Fluffy quinoa paired with roasted beets, sautéed kale, and creamy tahini dressing for a wholesome nourishing 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 chopped
06 - 1 cup cherry tomatoes, halved
07 - 1 avocado, sliced
08 - 1/4 cup pumpkin seeds (pepitas)
09 - Salt, to taste
10 - Black pepper, to taste
→ Tahini Dressing
11 - 1/3 cup tahini
12 - 2 tablespoons lemon juice (about 1 lemon)
13 - 1 tablespoon maple syrup or honey
14 - 1 garlic clove, minced
15 - 3–4 tablespoons warm water, as needed
16 - Salt, to taste
# Directions:
01 - Preheat oven to 400°F. Toss beet wedges with 1 tablespoon olive oil, salt, and pepper. Spread on a lined baking sheet and roast for 25–30 minutes, turning halfway, until tender and caramelized.
02 - 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 with a fork and set aside.
03 - 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.
04 - Whisk together tahini, lemon juice, maple syrup or honey, minced garlic, and a pinch of salt. Gradually add warm water until the dressing is smooth and pourable.
05 - Divide quinoa among four bowls. Top with roasted beets, sautéed kale, cherry tomatoes, avocado slices, and pumpkin seeds. Drizzle generously with tahini dressing.
06 - Serve immediately, garnished with extra pumpkin seeds or a squeeze of lemon if desired.
