Description
These Quinoa Beet Bowls are a vibrant, healthy meal packed with fluffy quinoa, roasted beets, crispy chickpeas, and fresh kale, all drizzled with creamy tahini dressing. Perfect for meal prep or a quick, nourishing lunch, this plant-based bowl is bursting with flavor, texture, and wholesome goodness.
Ingredients
Scale
- 1 cup dry white or red quinoa (180g)
- Water (for cooking quinoa)
- Pinch of salt
- 1 large bunch curly kale, stemmed and chopped (6–8 cups)
- 5–6 cups marinated beets
- 1 ½ cups roasted chickpeas
- ¾ cup orange tahini dressing
Instructions
- Rinse quinoa in a fine-mesh sieve under cold water for 30 seconds.
- Transfer quinoa to a medium pot, add water and a pinch of salt, and bring to a boil over medium-high heat.
- Cover, reduce heat to low, and simmer for about 13 minutes until water is absorbed.
- Remove from heat, let sit covered for 5 minutes, then fluff with a fork and cool to room temperature.
- Divide chopped kale into 4 bowls or meal prep containers.
- Top each with quinoa, marinated beets, and roasted chickpeas.
- If serving immediately, drizzle each bowl with 3 tablespoons of orange tahini dressing.
- If meal prepping, store dressing separately and add just before serving.
Notes
- Massage kale for 1–2 minutes to soften texture and improve flavor.
- Store dressing separately to keep ingredients fresh for meal prep.
- Swap kale with spinach or arugula for a milder taste.
- Add extra protein like grilled chicken or tofu if desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 9 g
- Sodium: 320 mg
- Fat: 16 g
- Saturated Fat: 2 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 10 g
- Protein: 14 g
- Cholesterol: 0 mg