Veggie Bowl with Tahini Dressing

Ingredients

• Quinoa

  Uncooked

  1 cup or 170g

• Water

  Plain, clean water

  2 cup or 473g

• Beets

  Raw

  6 beet or 492g

• Carrots

  Raw

  6 medium or 366g

• Asparagus

  Raw

  20 spear, medium or 320g

• Kale

  Raw

  4 cup, chopped or 268g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  2 cup or 480g

• Lemon juice

  Raw

  4 tbsp or 60g

• Sesame butter

  Seeds, tahini, from roasted and toasted kernels (most common type)

  ½ cup or 120g

• Water

  Plain, clean water

  ½ cup or 118g

• Garlic

  Raw

  2 cloves, minced or 6g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

Directions

1. Combine the quinoa and water in a medium pot. Bring to a boil with a pinch of salt then reduce heat to a simmer. Cook for 20 minutes until all the liquid has been absorbed.
2. Meanwhile, preheat oven to 400 degrees F. Line two sheet trays with parchment paper.
3. Drizzle olive oil over the sliced beets, carrots, and asparagus. Roughly chop the beet greens and then set aside.
4. Place the beets and carrots on one sheet tray and the asparagus on the other sheet tray. Place both in oven; roast the tray with the beets and carrots for 20 minutes and the tray with the asparagus for 10-15 minutes.
5. While the veggies are roasting, make the dressing. Whisk together all dressing ingredients (lemon juice, tahini, warm water, and garlic) until you have a smooth and slightly runny dressing. Set aside.
6. Heat a small splash of olive oil in a skillet over medium heat. When hot, add the chopped beet greens and sauté for 4 minutes, until wilted. Season with salt to taste.
7. To assemble, divide the quinoa among two bowls. Top with beet greens, carrots, asparagus, and beets. Drizzle with dressing. Enjoy!

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