Quinoa Buddha Bowl with Beet-Tahini Dressing - alive magazine
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…
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Cooking tools:
- Blender
- Oven
- Baking sheet
- Saucepan
- Chef's knife
- Cutting board
- Peeler
- Measuring cup
- Measuring spoon
- Mixing bowl
- Serving bowl
Ingredients
- 1 small beet, peeled
- 1/4 cup water
- 2 Tbsp tahini
- 1 Tbsp freshly squeezed lemon juice
- 1 Tbsp extra-virgin olive oil
- 1 garlic clove, minced
- 1/2 tsp ground cumin
- Pinch of sea salt
- 2 cups stemmed and chopped kale
- 2 cups cooked quinoa
- 1 cup cooked chickpeas
- 1 medium avocado, sliced
- 1/2 medium lemon, halved
- 1/4 to 1/2 cup Beet-Tahini Dressing
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