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Beets and Sweets Quinoa Bowls with Tahini Dressing

Morgan
Roasted veggies, greens and grains are a perfect meal in a bowl.
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Cook Time 40 minutes
Course Main Course
Cuisine American, Mediterranean
Servings 4 people

Equipment

  • 2 half-sheet roasting pans
  • Parchment paper

Ingredients
  

  • 3 sweet potatoes, peeled and cubed
  • 4 beets, peeled and cubed
  • 1 head cauliflower, cut into florets
  • Olive oil
  • Salt and freshly cracked pepper
  • 1 cup dry quinoa (or 3 cups cooked)
  • 3 cups kale leaves, torn (stems discarded) or baby kale
  • 4 oz feta, crumbled
  • Mint leaves, torn
  • 1/2 cup pistachios, chopped

Lemon Tahini Dressing

  • 1 lemon, juiced
  • 1/3 cup tahini
  • 1 garlic clove, crushed
  • Salt and freshly cracked pepper to taste
  • 2 tsp red wine vinegar
  • 1/4 tsp crushed red pepper
  • 2-4 tbsp water

Instructions
 

  • Preheat oven to 400. Line each half-sheet pan with parchment paper. Place cubed sweet potatoes on one tray, and beets and cauliflower on the other. Drizzle 1-2 tbsp olive oil on each tray and toss veggies to coat. Season with salt and pepper. Roast for 40 minutes total, turning halfway through cooking, until soft and nicely browned.
  • While the vegetables roast, cook the quinoa: In a small pot on the stove, bring 2 cups water to a simmer. Rinse 1 cup quinoa in a fine mesh sieve until water runs clear, then stir it into boiling water with 1/2 tsp of salt. Reduce heat to low, cover, and simmer for 15 minutes. Remove from heat, fluff with a fork or spoon, and lid the pot until ready to serve.
  • Prepare tahini dressing: In a small bowl, whisk together all ingredients plus 2 tbsp water. Continue whisking until water is absorbed and mixture stiffens (due to a reaction between water and starch), then add more water 1-2 tbsp at a time until it reaches a smooth, pourable consistency.
  • If using mature kale, rub the leaves with a little salt for 1 minute to soften. Or, use baby kale and add it right to serving bowls.
  • To assemble: Divide quinoa and kale greens among bowls. Top with roasted vegetables, feta, pistachios, fresh mint, and dressing.

Notes

Recipe shortcuts: use pre-cooked grains and pre-washed kale or other green to save time.