Wholesome bowl with quinoa, roasted beets, kale, avocado, and tahini dressing.
# What You'll 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 chopped
05 - 1 cup cherry tomatoes, halved
06 - 1 avocado, sliced
→ Oils & Seeds
07 - 2 tablespoons olive oil
08 - ¼ cup pumpkin seeds (pepitas)
→ Seasonings
09 - Salt, to taste
10 - Black pepper, to taste
→ Dressing
11 - ⅓ 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. Line a baking sheet with parchment paper. Toss beet wedges with 1 tablespoon olive oil, salt, and pepper. Spread on the sheet and roast 25 to 30 minutes, turning halfway, until caramelized and tender.
02 - Bring 2 cups water and quinoa to a boil in a saucepan. Reduce heat, cover, and simmer 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 2 to 3 minutes until just wilted.
04 - Whisk tahini, lemon juice, maple syrup (or honey), minced garlic, and a pinch of salt. Gradually add warm water until smooth and pourable.
05 - Divide quinoa among four bowls. Top with roasted beets, sautéed kale, cherry tomatoes, avocado slices, and pumpkin seeds. Drizzle with tahini dressing.
06 - Serve immediately, optionally garnished with extra seeds or a lemon squeeze.
