Veggie Quinoa Bowl with Tahini Dressing

Ingredients

• Quinoa

  Uncooked

  1 cup or 170g

• Beets

  Raw

  4 beet or 328g

• Carrots

  Raw

  2 medium or 122g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Salt

  Table

  1 dash or 0.4g

• Asparagus

  Raw

  8 spear, medium or 128g

• Lemon juice

  Raw

  4 tbsp or 60g

• Sesame butter

  Seeds, tahini, from roasted and toasted kernels (most common type)

  ½ cup or 120g

• Water

  Plain, clean water

  ½ cup or 118g

• Garlic

  Raw

  2 cloves, minced or 6g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  15 oz or 425g

Directions

1. Rinse the quinoa under cold water, then cook according to package directions until tender. Fluff and keep warm.
2. Preheat the oven to 400°F and line a sheet pan with parchment.
3. On the pan, toss the sliced beets and carrots with about half the olive oil and a pinch of salt.
4. Roast the beets and carrots for 20–25 minutes, adding the asparagus and the remaining olive oil about halfway through.
5. Whisk the lemon juice, tahini, warm water, and minced garlic until smooth and pourable. Season with a pinch of salt if desired.
6. Warm a skillet over medium heat. Add the chopped beet greens and sauté until wilted, 3–4 minutes, adding a tablespoon of water if the pan looks dry. Season with salt to taste.
7. Drain and rinse the chickpeas, pat dry, and add to the skillet with the been greens, tossing a few minutes until warmed through.
8. Divide quinoa between bowls, then top with roasted beets, carrots, asparagus, sautéed beet greens, and chickpeas. Drizzle generously with tahini dressing and serve.