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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!
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Vegan Tahini Beet Power Bowl

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!
Course Dinner
Cuisine American
Keyword vegan, protein, power bowl
Prep Time 10 minutes
Cook Time 32 minutes
Total Time 42 minutes
Servings 4 people
Calories 520kcal
Author Abbey Sharp

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Calories: 520kcal