Get Recipe Ingredients
Ingredients
For the grain bowl
- 1 cup cooked quinoa (or quinoa blend)
- 1 cup baby kale or mixed greens
- ½ cup roasted sweet potatoes, cubed
- ½ cup roasted broccoli florets
- ½ avocado, sliced
- ¼ cup cooked chickpeas
- ¼ cup Fresh Gourmet® Crispy Beets
- 2 Tbsp Fresh Gourmet® Unsalted Toasted Almond Slices
For the lemon tahini dressing
- 2 tbsp tahini
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 1 small clove garlic, minced
- 1–2 tbsp warm water (to thin)
- Salt and pepper to taste
Instructions
- Prepare the base: Divide the cooked quinoa evenly between two bowls.
- Build the bowl: Top quinoa with kale, roasted sweet potatoes, broccoli, avocado, and chickpeas.
- Make the dressing: In a small bowl, whisk together tahini, lemon juice, olive oil, garlic, salt, and pepper. Add warm water a little at a time until smooth and drizzleable.
- Add crunch: Sprinkle Fresh Gourmet® Crispy Beets and almond slices over each bowl.
- Finish and serve: Drizzle with lemon tahini dressing and serve immediately.
