This Vegan Tahini Beet Power Bowl is a delicious Gluten Free Buddha Bowl recipe that is great for meal prep because it contains a nice balance of protein, fibre and healthy fat!
Call it what you want. Power bowls, buddha bowls, macro bowls, whatevs. I don’t really care as long as it gets to my mouth when I need a food fix. Beets have become a real obsession as of late, mainly because they’re absolutely gorgeous, but also because both the root and the leaves are loaded with nutrition. And what’s up with always throwing out the leaves! They are arguably better for you than the roots and I think their natural bitterness helps balance out the sweetness of the beets really nicely when served together in a bowl like this vegan tahini beet power bowl.
How to Make this Vegan Tahini Beet Power Bowl
Power bowls are all about colour, variety, and great textures and flavours. I start with my go-to grain, quinoa, because it’s loaded with protein and is also naturally gluten free. I then roast up some cauliflower and chickpeas until they’re golden and crispy, and then add a melange of spiralized beets and their raw greens. Avocado basically needs to go in EVERYTHING so that’s a must, and sweet pomegranate and crunchy pumpkin seeds round things out. I top mine with a little tahini drizzle for that savoury flavour and face plant into the bowl.
Lovelies, let me know, what would you put in your dream power bowl?
What are your thoughts on this vegan tahini beet power bowl combo?
Leave me a comment below!
Vegan Tahini Beet Power Bowl
- 1 cup quinoa rinsed and dried
- 4 tbsp extra virgin olive oil divided
- 1 head cauliflower cut into florets
- 1 can chickpeas drained, rinsed and dried
- 2 tbsp lemon juice
- 4 cups beet greens from 2 bunches of beets, chiffonade
- 2 red beets spiralized or grated
- 2 yellow beets spiralized or grated
- 1/3 cup pomegranate arils
- 1 avocado thinly sliced
- ¼ cup toasted pumpkin seeds
- 3 tbsp tahini
- Salt and pepper to taste
- Bring two cups of water in a small saucepot to a boil over high heat. Add in the quinoa, cover and simmer until cooked, about 10-12 minutes. Set aside.
- Meanwhile, preheat your oven to 450 F. Spread the cauliflower out onto one baking sheet and the chickpeas onto another and toss each with a tablespoon of olive oil. Sprinkle with a pinch each of salt and pepper. Roast for 20 minutes, or until golden brown. Set aside.
- Meanwhile, mix together the remaining 2 tablespoons of olive oil and the lemon juice, along with a pinch each of salt and pepper.
- In a bowl, massage the raw beet greens with 2 tablespoons of the dressing.
- Toss the quinoa with the remaining dressing and divide the quinoa between four bowls. Top with the massaged beet greens, spiralized beets, roasted cauliflower, crispy chickpeas, pomegranate arils, avocado, and pumpkin seeds. Drizzle with a little tahini and enjoy.
Abbey Sharp is a Registered Dietitian, an avid food writer and blogger, a cookbook author and the founder of Abbey’s Kitchen Inc.