Quinoa Buddha Bowl with Beet-Tahini Dressing

Makes 2 bowls - This bowl appears to be quite basic, but that’s because the beet-tahini dressing is the real star here. Roasting the beet and blending it with the other ingredients results in a delectable, creamy dressing that adds punch to anything it accompanies.

For the quinoa bowl

  • 450g (2 cups) kale, stemmed and chopped
  • 1 tbsp extra-virgin olive oil
  • 360g (2 cups) cooked quinoa
  • 165g (1 cup) cooked chickpeas
  • 1 medium avocado, sliced
  • ½ medium lemon, halved
  • 120ml (½ cup) Beet-Tahini Dressing

For the dressing (makes 120ml or ½ cup)

  • 1 small beetroot, peeled
  • 60ml (¼ cup) water
  • 2 tbsp tahini
  • 1 tbsp freshly squeezed lemon juice
  • 1 tbsp extra-virgin olive oil
  • 1 clove garlic, minced
  • ½ tsp ground cumin
  • Pinch of salt


  • 1
    In a medium bowl, combine the kale and oil. Massage the kale with the oil for a couple minutes by hand, until tender and shiny.
  • 2
    Assemble each bowl with half of the quinoa, chickpeas, kale, and avocado. Garnish with a lemon wedge and serve with the dressing.
  • 3
    To make the dressing, preheat oven to 200°C/400°F/Gas 6. Wrap the beetroot in tin foil to create a little pouch Place the pouch on a baking sheet and roast for about 45 minutes, until tender all the way through (stick a toothpick or fork into it to make sure). Remove it from the oven and let it cool down before proceeding.
  • 4
    In a blender, combine the beetroot, water, tahini, lemon juice, oil, garlic, cumin and salt. Blend on high for about 1 minute, until smooth and creamy, scraping down the sides as needed. Taste and adjust the seasoning, if desired.

recipe excerpted from Plant Power Bowls by permission of Sasquatch Books.