Nightshade-Free Mediterranean Bowl

Ingredients

• 2 medium beets (about 300g), peeled and cubed
• 1 large fennel bulb (about 250g), sliced
• 1 medium zucchini (about 200g), sliced into half-moons
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• 1 cup (185g) cooked quinoa
• 2 cups (60g) fresh spinach or arugula
• 1/2 cucumber (about 150g), diced
• 1/4 red onion (about 50g), thinly sliced
• 3 tablespoons tahini
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1 teaspoon date paste
• 2-3 tablespoons water (to thin)
• Salt to taste
• 1/4 cup (30g) kalamata olives, pitted
• 2 tablespoons fresh herbs (parsley, mint, or dill)
• 2 tablespoons pumpkin seeds
• Lemon wedges for serving