Quinoa Buddha Bowl with Beet-Tahini Dressing

Ingredients

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 garlic clove, minced
• 1/2 tsp ground cumin
• Pinch of sea salt

Quinoa Buddha Bowl

• 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