Tahini Beet Green Bowl
Servings Prep Time
4servings 10minutes
Cook Time
20minutes
Servings Prep Time
4servings 10minutes
Cook Time
20minutes
Ingredients
Instructions
  1. In a small saucepan, bring 2 cups (500 mL) water to a boil over high heat. Add quinoa. Cover and simmer until cooked, about 10 to 12 minutes; set aside.
  2. Preheat oven to 450°F (230°C). Spread cauliflower on a baking sheet and chickpeas on another sheet; toss each with 1 tbsp (15 mL) olive oil. Roast for 20 minutes or until golden brown; set aside.
  3. Meanwhile, mix together remaining 2 tbsp (25 mL) olive oil and lemon juice, along with salt and pepper.
  4. In a bowl, massage beet greens with 2 tbsp (25 mL) dressing.
  5. Toss cooked quinoa with remaining dressing and divide quinoa between 4 bowls. Top with massaged beet greens, spiralized beets, roasted cauliflower, crispy chickpeas, pomegranate arils, avocado and pumpkin seeds. Drizzle with a little tahini and enjoy.
Recipe Notes

Nutrients per serving: 604 calories, 18 g protein, 32 g fat (4 g saturated fat), 68 g carbohydrates (18 g fibre), 0 mg cholesterol, 202 mg sodium

Tip: Make a batch of quinoa, chickpeas and cauliflower on Sunday for a quicker weeknight assembly.