Weeknight Quinoa Bowl With Beet Hummus & Almond-Ginger Dressing
15m prep 45m cook 1h 0m ready
A quick and tasty weeknight bowl with roasted beet hummus, quinoa, edamame, and fresh vegetables, topped with almond-ginger dressing.
Nutrition (per serving, estimated)
Estimated based off 6 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 181 mg
- Iron: 12 mg
- Magnesium: 460 mg
- Phosphorus: 1044 mg
- Potassium: 1693 mg
- Zinc: 7.96 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 1 cup hummus
- sea salt
- 2 cup cooked quinoa
- 2 cup shelled edamame
- 1/2 cup Almond-Ginger Dressing
Prepare
- Peel 1 small beet
- 2 spinach, roughly chopped
- 0.5 red bell pepper, thinly sliced
- 1 medium carrot, shaved into ribbons
Let's Cook
-
Step 1.
Preheat the oven to 400°F. Wrap the peeled beet in aluminum foil to create a sealed pouch. Place the pouch on a baking sheet and roast for about 45 minutes, until tender all the way through (check by inserting a toothpick or fork). Remove from the oven and let cool completely before handling.
-
Step 2.
While the beet roasts, prepare the other ingredients: roughly chop the spinach, thinly slice the red bell pepper, and shave the carrot into ribbons using a peeler or mandoline. Set aside.
-
Step 3.
Once the beet is cool, transfer it to a blender or food processor. Add the hummus and a pinch of sea salt. Blend on high for about 1 minute, scraping down the sides as needed, until smooth and creamy. Taste and adjust seasoning if desired.
-
Step 4.
Assemble each bowl: divide the spinach, cooked quinoa, shelled edamame, sliced bell pepper, and carrot ribbons evenly between two bowls. Top each with a generous dollop of beet hummus and serve with the almond-ginger dressing on the side.
Ratings & reviews
Have you made this? Take a moment and let us know what you think. Sign in to leave a rating.