Pink Quinoa Nourish Bowl with Lemon Beet Tahini
Ingredients
- 1 large sweet potato
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp garlic powder
- 1/2 tsp parsley
- 1 cup white quinoa
- 2 tsp lemon zest
- 1 tbsp finely grated beet
- 1 bunch lacinato kale
- 1 bunch broccolini
- 1 cup heirloom cherry tomatoes
- 1 cup shelled edamame
- sliced almonds
- fresh parsley
Lemon beet tahini
- 1/2 small red beet (raw)
- 2 tbsp tahini
- juice of 1 lemon
- 2 garlic cloves
- 1 tsp fresh ginger
- 1 tbsp maple syrup
- 1/2 tsp salt and pepper
Preparation
Spread sweet potato cubes on a parchment lined baking sheet and toss with seasonings. Roast at 400 for 25 minutes, until golden.
When quinoa is done cooking, stir in grated beet and lemon zest and add salt and pepper if desired, to taste.
Add all ingredients for tahini sauce to a high speed blender. Puree until super smooth and creamy. Adjust lemon or maple for desired taste.
Massage kale for 15-30 seconds until tender. Add to serving bowls. Top with quinoa, sweet potatoes, edamame, tomatoes, and broccolini. Drizzle with tahini sauce and garnish with sliced almonds and fresh parsley.
