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You are here: Home / Macro Bowls / Summer Beet Macro Bowl with Sweet Beet Tahini

Summer Beet Macro Bowl with Sweet Beet Tahini

By Flora & Vino Leave a Comment

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Summer Beet Macro Bowl with Sweet Beet Tahini made with beets, quinoa, raw veggies, and a date-sweetened dressing.

Summer Beet Macro Bowl served in bowl Sweet Beet Tahini on side

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!

Summer Beet Macro Bowl ingredients on wooden circle

What You Need to Make Summer Macro Bowl

Here’s what you need for the dressing:

  • runny tahini
  • filtered water
  • lemon juice
  • Beet Powder
  • date
  • Himalayan salt
  • black pepper

And here’s what you need for the macro bowl:

  • quinoa
  • leafy greens, like arugula, kale, or spinach
  • carrot
  • roasted beet
  • avocados
  • pepita seeds
  • dates
  • flat leaf parsley

That’s it!

beet tahini dressing in blender

Loves Beets 

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!

Summer Beet Macro Bowl with Sweet Beet Tahini by Flora & Vino

How to Make Sweet Beet Tahini

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 and dates to my standard 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 tahini.

Summer Beet Macro Bowl with Sweet Beet Tahini by Flora & Vino

How to Serve Summer Beet Macro Bowl with Sweet Beet 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.

Enjoy!

Summer Beet Macro Bowl with Sweet Beet Tahini by Flora & Vino

More Summer Salads

  • Thai Salad With SunButter Dressing

  • Moroccan Mason Jar Salad

  • Blueberry Pecan Arugula Salad With Blueberry Vinaigrette

  • Kidney Bean Arugula Salad

  • Watermelon Quinoa Kale Salad

  • 2-Min Lemon, Spinach, & Chickpea Salad

  • 10-Min Black Bean Taco Salad

  • Chop’t Chickpea Salad With Green Cilantro Tahini

  • Swiss Chard Abundance Salad With Easy Orange Tahini

  • Raw Krazy Kale Salad With Miso Tahini Dressing

  • BBQ Chickpea Salad With Creamy Hemp Heart Ranch

  • Summer Spinach Salad With Turmeric Tahini Dressing

  • Peaches ‘N’ Quinoa Salad

  • My Go-To Kale Salad

I Want to Hear From You

If you make this Summer Beet Macro Bowl with Sweet Beet Tahini recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

Love this post and want more? Go to my homepage and subscribe to get updates delivered right to your inbox!

XO Lauren

Summer Beet Macro Bowl with Sweet Beet Tahini by Flora & Vino

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Summer Beet Macro Bowl with Sweet Beet Tahini


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  • Author: Flora & Vino
  • Total Time: 45 mins
  • Yield: 2-3 servings
  • Diet: Vegan
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Description

Summer Beet Macro Bowl with Sweet Beet Tahini made with beets, quinoa, raw veggies, and a date-sweetened dressing.


Ingredients

Sweet Beet Tahini

  • 1/4 cup runny tahini
  • 1/4 cup filtered water
  • 1/4 cup lemon juice
  • 1 tsp Beet Powder
  • 1 small date, pitted
  • Himalayan salt, to taste
  • black pepper, to taste

Summer Beet Bowl

  • 1 1/2 cups cooked quinoa, any color
  • 1 to 2 cups leafy greens, like arugula, kale, or spinach
  • 1–2 medium carrot, peeled and spiralized/julienned
  • 1 package sliced roasted Love Beets
  • 1 large ripe avocados, pitted and sliced
  • 1/4 cup pepita seeds
  • 2–3 dates, pitted and chopped
  • 1/4 cup flat leaf parsley, chopped

Instructions

  1. If you haven’t already done so, prepare your quinoa by following the package instructions.
  2. While the quinoa is cooking, prepare the Sweet Beet Tahini by combining all ingredients in a high speed blender and pulling until creamy. Add more water to thin out as needed. Refrigerate until ready for use.
  3. Prepare your veggies. Peel and julienne the carrots and slice the beet and avocado.
  4. To assemble, divide the quinoa and leafy greens among 2-3 bowls.
  5. Add the carrot, beet, avocado, pumpkin seeds, dates, and fresh parsley.
  6. Top with Sweet Beet Tahini and enjoy!
  7. Store leftovers separately in the fridge for 3-4 days and reassemble before serving. Sweet Beet Tahini will keep for up to one week.

Notes

Recipe adapted from The Oh She Glows Cookbook

  • Prep Time: 30 mins
  • Cook Time: 15 mins
  • Category: Entree, Power Bowl
  • Method: Stovetop
  • Cuisine: Gluten Free, Oil Free

Did you make this recipe?

Tag @flora_and_vino on Instagram and hashtag it #floraandvino

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!

Filed Under: All Food Recipes, Dressings, Dips & Spreads, Gluten-Free, Macro Bowls, Meal Prep, Oil-Free, Power Bowls, Refined Sugar-Free, Tahini Dressings

You may also like:

Roasted Beet Macro Bowl
Easy Mexican Macro Bowls
Smashed Cucumber & Black Soybean Salad

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Hi, I'm Lauren!
You can find me in the kitchen making healthy and creative plant-based dishes with whole foods, on my yoga mat stretching it out, or curled up with a good book and a glass of red. Searching for balanced living in an unbalanced world. I live it, eat it, drink it, write it, photograph it, and share it all here.

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