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
Method
- 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.
- Assemble each bowl with half of the quinoa, chickpeas, kale, and avocado. Garnish with a lemon wedge and serve with the dressing.
- 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.
- 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.
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