Name: Roasted Beet Macro Bowl
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Cuisine: Vegan
Ingredients: 6 cups shredded kale; 3 medium beets, peeled and diced; 4 large carrots, quartered and slice in half lengthwise; 1 tsp avocado oil; pinch of Himalayan sea salt; pinch of black pepper; 1 1/2 cups cooked white quinoa; 1 15-oz. can lentils, any color, drained and rinsed; 1/3 cup walnuts; 3 scallions, sliced thin; 1/4 cup tahini; 2 TSBP lemon juice; 1/4 cup filtered water (or more to reach desired consistency); 1 TBSP pure maple syrup; Himalayan sea salt, to taste; black pepper, to taste

Description

Roasted carrot, beet, and lentil macro bowl paired with a delicious maple lemon tahini dressing. Packed with protein and veggies to keep you fueled.

Ingredients

Roasted Beet Macro Bowl

6 cups shredded kale
3 medium beets, peeled and diced
4 large carrots, quartered and slice in half lengthwise
1 tsp avocado oil
pinch of Himalayan sea salt
pinch of black pepper
1 1/2 cups cooked white quinoa
1 15-oz. can lentils, any color, drained and rinsed
1/3 cup walnuts
3 scallions, sliced thin

Lemon Tahini Dressing

1/4 cup tahini
2 TSBP lemon juice
1/4 cup filtered water (or more to reach desired consistency)
1 TBSP pure maple syrup
Himalayan sea salt, to taste
black pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 400°F and line a baking pan (or two, if needed) with parchment paper.
Spread the diced carrots and beets on the pan, being careful to separate the beets from the carrots if you don’t want the colors to bleed. Drizzle the vegetables with avocado oil and season them with a pinch of Himalayan sea salt and black pepper. Transfer the pan(s) to the oven for 30-40 minutes, or until the carrots and beets are fork tender and slightly wrinkled.
While the veggies are roasting, prepare the dressing by blending together ingredients tahini through black pepper, adding more water or lemon juice as needed to reach desired consistency. Refrigerate the dressing until it’s ready to use.
Heat a skillet over medium low and add the walnuts to the skillet. Toast them for about 10 minutes, stirring often, or until they’re slightly browned and fragrant.
To assemble, divide the quinoa and kale between bowls and top with the roasted carrots and beets, green onion, and toasted walnuts. Drizzle with maple lemon tahini and serve immediately.
Store leftovers separately in an airtight container in the refrigerator for up to one week.

Notes

Recipe adapted from Tone It Up

Prep Time: 30 mins
Cook Time: 35 mins
Category: Macro Bowl, Salad, Power Bowl
Method: Stovetop, Oven-Bake
Cuisine: Vegan, Gluten-Free