Quinoa Buddha Bowl With Beet-Tahini Dressing
15m prep 45m cook 1h 0m ready
A hearty quinoa bowl with massaged kale, chickpeas, avocado, and a creamy beet-tahini dressing. The roasted beet dressing adds vibrant color and flavor.
Ingredients
- 2 cup kale stemmed and chopped
- 1 tbsp extra-virgin olive oil
- 2 cup cooked quinoa
- 1 cup cooked chickpeas
- 1 medium avocado sliced
- 0.5 medium lemon halved
- 1/2 cup Beet-Tahini Dressing
- 1 small beet peeled
- 1/4 cup water
- 2 tbsp tahini
- 1 tbsp freshly squeezed lemon juice
- 1 tbsp extra-virgin olive oil
- 1 clove garlic minced
- 1/2 tsp ground cumin
- sea salt
Nutrition (per serving, estimated)
Estimated based off 10 of 15 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 391 mg
- Iron: 12 mg
- Magnesium: 424 mg
- Phosphorus: 1099 mg
- Potassium: 2065 mg
- Zinc: 7.64 mg
Let's Cook
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Step 1.
Preheat the oven to 400°F. Peel the beet, wrap it in aluminum foil to create a pouch, place on a baking sheet, and roast for about 45 minutes until tender when pierced with a toothpick or fork. Remove from the oven and let cool completely.
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Step 2.
While the beet roasts, in a medium bowl, combine 2 cups stemmed and chopped kale with 1 tablespoon extra-virgin olive oil. Massage the kale with your hands for about 2 minutes until it becomes tender and shiny.
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Step 3.
Once the beet is cool, transfer it to a blender. Add ¼ cup water, 2 tablespoons tahini, 1 tablespoon lemon juice, 1 tablespoon olive oil, 1 minced garlic clove, ½ teaspoon ground cumin, and a pinch of sea salt. Blend on high for about 1 minute until smooth and creamy, scraping down the sides as needed. Taste and adjust seasoning if desired.
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Step 4.
Assemble each bowl with half of the cooked quinoa, cooked chickpeas, massaged kale, and sliced avocado. Garnish each bowl with a lemon wedge and serve with the beet-tahini dressing.
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