Serves 2 | Makes about 1/2 cup dressing
This bowl appears to be quite basic, but that’s because the beet-tahini dressing is the real star here. Roasting the beet and blending it with the other ingredients results in a delectable, creamy dressing that adds punch to anything it accompanies.
Preheat oven to 400 F. Wrap beet in aluminum foil to create little pouch. Place pouch on baking sheet and roast for about 45 minutes, until tender all the way through (stick toothpick or fork into beet to make sure). Remove from oven and let cool before proceeding.
In blender, combine beet, water, tahini, lemon juice, oil, garlic, cumin and salt. Blend on high for about 1 minute, until smooth and creamy, scraping down sides as needed. Taste and adjust seasoning, if desired.
In medium bowl, combine kale and oil. Massage kale with oil for a couple of minutes by hand, until tender and shiny.
Assemble 2 bowls with half of quinoa, chickpeas, kale and avocado in each. Garnish with lemon wedges and serve with dressing.
This recipe is part of the Bowled over collection.
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