Make-Ahead Salad Bar Bowls - Delicious Living

Ingredients

• 6 medium beets (quartered)
• 1 red onion (peeled and thinly sliced)
• 1 cup apple cider vinegar
• 1 cup water
• 2 tbsp coconut sugar
• 8 cups kale (from 1 large bunch)
• 1/4 cup extra-virgin olive oil
• 2 tbsp Dijon mustard (gluten free if desired)
• 1 tbsp gluten-free tamari
• 1/2 garlic clove (grated)
• 1 garlic clove (peeled)
• 1 cup oil-packed sun-dried tomatoes (oil reserved)
• 1 cup toasted or raw walnuts
• 1/4 cup reserved oil from tomatoes or olive oil
• 1 tbsp sherry vinegar or balsamic vinegar
• 1 tbsp packed fresh oregano or basil leaves
• 2 cups cooked short-grain brown rice or quinoa (cold)
• 19 oz can chickpeas, rinsed and drained
• 2 avocados
• 1 lemon (quartered)
• 1/8 tsp crushed red pepper flakes (or to taste)