Quinoa Bowls with Turmeric Tahini Sauce
Ingredients
- 1 bunch radishes, halved
- 4 golden beets, peeled and quartered
- 1 small red onion, quartered
- 2 tablespoons olive oil, plus extra for the kale
- salt and pepper to taste
- 6-8 kale leaves, chopped
- 2 cups cooked quinoa
- 1 can garbanzo beans, drained
For the Turmeric Tahini Sauce
- 1/4 cup olive oil
- 3 tablespoons tahini
- 1/4 cup lemon juice, freshly squeezed
- 2 garlic cloves, minced
- 1 teaspoon ground turmeric
- 2-4 tablespoons water
- Salt and ground black pepper to taste
Instructions
- Preheat the oven to 400 degrees Fahrenheit
- Place the beets, radishes and red onion on a baking sheet lined with foil. Drizzle them with olive oil, salt and pepper. Toss well. Bake for 18 to 20 minutes.
- Remove from the oven and give the vegetables a toss. Push them to one side just enough to make room for the kale.
- Drizzle the kale with a little bit of olive oil and a sprinkle of salt. Toss and return to the oven.
Roast for 8 - 10 minutes. - Assemble individual bowls with the quinoa, vegetables and garbanzo beans. Serve with the Turmeric Tahini Sauce.
To Make the Turmeric Tahini Sauce
- In a small bowl, combine the olive oil, tahini, lemon juice, garlic and turmeric. Add 2 tablespoons of water and mix well. Add more water if you need to thin it out a bit more. Season with salt and pepper to taste.
Nutrition
Calories: 510 kcal, Carbohydrates: 47 g, Protein: 15 g, Fat: 31 g, Saturated Fat: 4 g, Sodium: 364 mg, Potassium: 851 mg, Fiber: 8 g, Sugar: 1 g, Vitamin A: 8560 IU, Vitamin C: 111.3 mg, Calcium: 205 mg, Iron: 4.8 mg
