For the cooked produce:
    • 2 Tbsp Extra Virgin Olive Oil
    • 1 Beet (diced)
    • 1 Sweet Potato (diced)
For the salad:
    • 4 cups Kale (massaged with a little Olive Oil until tender)
    • 1 cup cooked Quinoa
    • 2 Blood Oranges (peel removed, sliced)
    • 1 cup Pomegranate seeds
    • 1 Avocado (diced)
    • 1 cup Sprouts or Microgreens
    • 1/2 cup Walnuts
For the lemon tahini dressing:
    • 2 Tbsp Tahini
    • 1 Tbsp Lemon Juice
    • 1 Tbsp Water
    • pinch Lemon Zest
    • 1 Tbsp Water (to adjust consistency)
For the chickpeas:
  • 1 15oz can reduced sodium Chickpeas (rinsed, drained, paper towel dried)
  • 1 Tbsp Extra Virgin Olive Oil
  • 1 tsp Turmeric
  • 1/2 tsp Paprika
  • pinch Cayenne


For the cooked produce:
    1. Heat oven to 400°; toss BEETS and SWEET POTATO in OLIVE OIL; place on baking sheet; bake 15 minutes, or until tender; set aside to cool.
For the salad:
    1. Prepare each ingrdient (KALE, QUINOA, BLOOD ORANGE, POMEGRANATE, AVOCADO, SPROUTS, and WALNUTS); store separately until ready to use.
For the dressing:
    1. In a small bowl, whisk together TAHINI, LEMON JUICE, WATER, AND LEMON ZEST until combined; if needed, adjust consistency by adding more tahini or water.
For the chickpeas:
    1. In a small bowl, toss together CHICKPEAS, OLIVE OIL, TURMERIC, PAPRIKA, and CAYENNE until combined.
    2. Heat a skillet over medium-high heat; add CHICKPEAS and saute 3-5 min until fragrant and warmed through, stirring as needed; allow to cool.
To serve:
  1. Evenly divide ALL ingredients across 4 bowls and drizzle with lemon tahini dressing; serve immediately or store in airtight containers and refrigerate up to two days.

Source: https://thekitchengirl.com

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