Nutrient-packed bowl with quinoa, kale, roasted beets, avocado, and tahini dressing for a balanced meal.
# Ingredient List:
→ For the 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 leaves chopped
06 - 1 cup cherry tomatoes, halved
07 - 1 avocado, sliced
08 - 0.25 cup pumpkin seeds (pepitas)
09 - Salt, to taste
10 - Black pepper, to taste
→ For the Tahini Dressing
11 - 0.33 cup tahini
12 - 2 tablespoons lemon juice (about 1 lemon)
13 - 1 tablespoon maple syrup or honey
14 - 1 garlic clove, minced
15 - 3 to 4 tablespoons warm water, as needed
16 - Salt, to taste
# Recipe Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper. Toss beet wedges with 1 tablespoon olive oil, salt, and pepper. Spread on baking sheet and roast for 25 to 30 minutes, turning halfway, until tender and caramelized.
02 - 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. Fluff quinoa 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 to 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 evenly 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.
