This Tahini Beet Green Bowl Is a No-Brainer Weekday Meal

Name: Tahini Beet Green Bowl
Prep time: 10 min
Cook time: 20 min
Yield: 4 servings
Ingredients: 1 cup quinoa (rinsed and dried); 1 head cauliflower (cut into florets); 1/4 cup extra virgin olive oil (divided); 1 can chickpeas (drained, rinsed and dried); 2 tbsp lemon juice; 4 cups beet greens (from 2 bushes of beets) (sliced into a chiffonade); 2 red beets (spiralized or grated); 2 yellow beets (spiralized or grated); 1/3 cup pomegranate arils; 1 avocado (thinly sliced); 1/4 cup toasted pumpkin seeds; 3 tbsp tahini; Salt and pepper (to taste)

Abbey Sharp

Packed with fibre-rich carbs, energizing protein and satiating fats, this bowl is as nourishing as it looks.

By using both the beets (in spiralized ribbons) and their zippy green foliage, you get the biggest nutrient (and dollar) bang for your buck, and reduce food waste.

Photo Credit: James Tse

Servings	Prep Time	Cook Time
4servings	10minutes	20minutes

Servings	Prep Time
4servings	10minutes

Cook Time

20minutes

Course Lunch
Cuisine Salads, Vegetables, Vegetarian

Ingredients

1 cup quinoa rinsed and dried
1 head cauliflower cut into florets
1/4 cup extra virgin olive oil divided
1 can chickpeas drained, rinsed and dried
2 tbsp lemon juice
4 cups beet greens (from 2 bushes of beets) sliced into a chiffonade
2 red beets spiralized or grated
2 yellow beets spiralized or grated
1/3 cup pomegranate arils
1 avocado thinly sliced
1/4 cup toasted pumpkin seeds
3 tbsp tahini
Salt and pepper to taste

Servings: servings

Units:

Ingredients

1 cup quinoa rinsed and dried
1 head cauliflower cut into florets
1/4 cup extra virgin olive oil divided
1 can chickpeas drained, rinsed and dried
2 tbsp lemon juice
4 cups beet greens (from 2 bushes of beets) sliced into a chiffonade
2 red beets spiralized or grated
2 yellow beets spiralized or grated
1/3 cup pomegranate arils
1 avocado thinly sliced
1/4 cup toasted pumpkin seeds
3 tbsp tahini
Salt and pepper to taste

Servings: servings

Units:

Course Lunch
Cuisine Salads, Vegetables, Vegetarian

Instructions

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.
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.
Meanwhile, mix together remaining 2 tbsp (25 mL) olive oil and lemon juice, along with salt and pepper.
In a bowl, massage beet greens with 2 tbsp (25 mL) dressing.
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.

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