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
Directions:
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.
Serves: 2
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