Ingredients:

  • 1 lb beetroot, peeled and diced into ½ inch cubes
  • 1 can (15 oz) chickpeas, drained, rinsed, and patted dry
  • 2 tbsp extra virgin olive oil
  • ½ tsp sea salt
  • ¼ tsp cracked black pepper
  • 1 tsp smoked paprika
  • 1 cup uncooked quinoa, rinsed thoroughly
  • 2 cups baby kale or spinach, stems removed
  • ¼ cup pumpkin seeds, toasted
  • 2 tbsp sliced almonds
  • 1 medium carrot, shaved into ribbons
  • 3 tbsp tahini
  • 2 tbsp fresh lemon juice
  • 1 tbsp maple syrup
  • 1 clove garlic, minced
  • 3 tbsp warm water

Instructions:

  1. Preheat oven to 400°F (200°C). On a baking sheet, toss diced beetroot and dried chickpeas with olive oil, salt, pepper, and smoked paprika. Spread in a single layer.
  2. Roast for 25-30 minutes, tossing halfway through, until beets are tender and chickpeas have a crust.
  3. While vegetables roast, combine rinsed quinoa and 2 cups of water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
  4. Remove quinoa from heat and let it sit, covered, for 5 minutes before fluffing with a fork.
  5. Prepare the dressing by whisking together tahini, lemon juice, maple syrup, minced garlic, and warm water until smooth.
  6. Assemble the bowl by layering the fluffed quinoa, roasted beetroot, and chickpeas. Top with baby kale, carrot ribbons, toasted pumpkin seeds, and sliced almonds.
  7. Drizzle the Vitamin-C iron-boost dressing over the top before serving.