Is it summer yet?
OK, so, not officially, but the signs of summer are all here.
My comfy flip flops evicted the TOMs and boots resting on my shoe rack, big bulbous green watermelons are parked at grocery store entrances, and our local pool down the street is splashing with activity.
You can totally see summer in my bowls, too.
I’m currently loading them up with raw vegetables and brighter dressings to welcome summer with open arms.
You’re going to love this Summer Beet Macro Bowl with Sweet Beet Tahini to BEET the HEAT.
(Sorry, I had to.)
I genuinely feel lighter when the weather is warmer.
Life just feels a little easier, you know?
I’m reminded of this every year after Memorial Day, when my mind is full of summer adventures and my heart is already at the beach.
And my stomach is clearly ready for lunch, because looking at this bowl is making me hungry!
Now that the weather is warmer, I’m spending a little less time on meal prep and doing a little more improvisation.
I love using Love Beets in my recipes because they’re SO convenient.
When I want to add beets to my dishes and don’t have any prepared, Love Beets to the rescue!
They’re organic, pre-cooked, and delicious right out of the package.
They’re perfect to add to bowls because they keep the prep time low and the ingredient list even lower!
Can we just talk about this dressing?
I don’t even know what color it is, pink, purple, magenta…all I know is that I want to put it on all the vegetables.
I created this sweet beet tahini by adding Beet Powder, a touch of maple syrup, and red wine vinegar to my regular tahini dressing.
The result is an earthy, mildly sweet, perfectly pink dip!
The Beet Powder is pretty awesome because you get all of the health benefits of beets without any of the mess of peeling, cooking, or juicing.
However, if you don’t have Beet Powder, don’t worry, just throw in a roasted beet to achieve the same effect, or, alternatively, try a simple lemon or maple tahini.
Enjoy this bowl as a delicious summer lunch or dinner.
This is the kind of salad you’ll find me sneaking into the pool, picnic-ing with at a winery, or enjoying on the patio.
You’re going to love the different textures, flavors, and colors in this bowl! It has a bit of everything.
I love to prep the dressing, quinoa, and veggies separately and throw them together for a fresh meal.
For added protein, try adding baked tofu or legumes.
If you make this Summer Beet Macro Bowl with Sweet Beet Tahini, let me know!
Give me a shout on instagram @flora_and_vino and use hashtag #floraandvino to show me your bowls!
For more bright bowl inspo, check out my Strawberry Herb Quinoa Salad with Zesty Lime Tahini or my Pickled Cabbage Quinoa Bowls with Pea Pesto.
Love this post and want more? Go to my homepage and subscribe to get updates delivered right to your inbox!
- For the Sweet Beet Tahini:
- 3 tablespoons (45 mL) red wine vinegar
- 2 tablespoons (30 mL) fresh lemon juice
- ¼ tsp garlic powder
- 1 tsp Beet Powder
- 2 teaspoons pure maple syrup, or to taste
- Himalayan salt, to taste
- Freshly ground black pepper, to taste
- ¼ c. raw tahini
- (OPTIONAL) 1 TBS pickled/roasted beet to achieve vibrant color!
- For the Summer Beet Bowl:
- 1½ cups cooked quinoa (any color works, I used tricolor)
- 1 to 2 cups leafy greens ( I chose arugula and kale)
- 1-2 medium carrot, peeled and spiralized/julienned
- 1 package sliced roasted Love Beets
- 1 large ripe avocados, pitted and sliced
- ¼ cup pepita seeds
- 1-2 TBS hemp seeds
- ¼ cup flat leaf parsley, chopped
- If you haven't already done so, prepare your quinoa by following the package instructions.
- While the quinoa is cooking, prepare your Sweet Beet Tahini by combining all ingredients in a high speed blender and pulling until creamy. Add water to thin out as needed. Refrigerate until ready for use.
- Prepare your veggies by peeling and spiralizing the carrot, and slicing the beet and avocado.
- To assemble, divide the quinoa and leafy greens among 2-3 bowls.
- Add to the bowls the carrot, beet, avocado, and a generous amount of toasted pepita seeds, hemp hearts, and parsley.
- Top with Sweet Beet Tahini and enjoy!
- Leftover Sweet Beet Tahini will keep in the fridge for up to one week.
This post is brought to you by Love Beets, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!