Weeknight Quinoa Bowl With Beet Hummus & Almond-Ginger Dressing

  • 15m Prep Time
  • 45m Cook Time
  • 1h 0mReady In
  • Cuisine : World
  • Course : Dinner

A quick and tasty weeknight bowl with roasted beet hummus, quinoa, edamame, and fresh vegetables, topped with almond-ginger dressing.

Ingredients

Servings:
(2 servings) Units:
  • 1 small beet peeled
  • 1 cup hummus
  • sea salt
  • 2 spinach roughly chopped
  • 2 cup cooked quinoa
  • 2 cup shelled edamame
  • 0.5 red bell pepper thinly sliced
  • 1 medium carrot shaved into ribbons
  • 1/2 cup Almond-Ginger Dressing

Nutrition (per serving, estimated)

Estimated based off 6 of 9 identified ingredients (per 100 g food data, scaled by amount).

Energy
1033 cal
Protein
35.7 g
Carbohydrate
136 g
Fiber
22.6 g
Sugars
4.72 g
Sodium
553 mg
Total fat
22.7 g
Saturated fat
3.05 g
Monounsaturated fat
7.8 g
Polyunsaturated fat
10.3 g
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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

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