Sapana Chandra
This bowl appears to be quite basic, but that’s because the beet-tahini dressing is the real star here. Roasting the beet and blending it with the other ingredients results in a delectable, creamy dressing that adds punch to anything it accompanies.
Quinoa Buddha Bowl with Beet-Tahini Dressing
Ingredients
- 1 small beet, peeled
- 1/4 cup water
- 2 Tbsp tahini
- 1 Tbsp freshly squeezed lemon juice
- 1 Tbsp extra-virgin olive oil
- 1 garlic clove, minced
- 1/2 tsp ground cumin
- Pinch of sea salt
- 2 cups stemmed and chopped kale
- 1 Tbsp extra-virgin olive oil
- 2 cups cooked quinoa
- 1 cup cooked chickpeas
- 1 medium avocado, sliced
- 1/2 medium lemon, halved
- 1/4 to 1/2 cup Beet-Tahini Dressing
Nutrition
Per serving:
- calories648
- protein20g
- fat34g
- carbs75g
- sugar9g
- fiber19g
- sodium152mg
Directions
01
Make the dressing
Preheat oven to 400 F. Wrap beet in aluminum foil to create little pouch. Place pouch on baking sheet and roast for about 45 minutes, until tender all the way through (stick toothpick or fork into beet to make sure). Remove from oven and let cool before proceeding.
In blender, combine beet, water, tahini, lemon juice, oil, garlic, cumin and salt. Blend on high for about 1 minute, until smooth and creamy, scraping down sides as needed. Taste and adjust seasoning, if desired.
Make the bowls
In medium bowl, combine kale and oil. Massage kale with oil for a couple of minutes by hand, until tender and shiny.
Assemble 2 bowls with half of quinoa, chickpeas, kale and avocado in each. Garnish with lemon wedges and serve with dressing.
