This Tahini Beet Green Bowl Is a No-Brainer Weekday Meal

Packed with fibre-rich carbs, energizing protein and satiating fats, this bowl is as nourishing as it looks.

By using both the beets (in spiralized ribbons) and their zippy green foliage, you get the biggest nutrient (and dollar) bang for your buck, and reduce food waste.


beet greens recipePhoto Credit: James Tse
Servings Prep Time Cook Time
4servings 10minutes 20minutes
Servings Prep Time
4servings 10minutes
Cook Time
Servings: servings
Servings: servings
  1. In a small saucepan, bring 2 cups (500 mL) water to a boil over high heat. Add quinoa. Cover and simmer until cooked, about 10 to 12 minutes; set aside.
  2. Preheat oven to 450°F (230°C). Spread cauliflower on a baking sheet and chickpeas on another sheet; toss each with 1 tbsp (15 mL) olive oil. Roast for 20 minutes or until golden brown; set aside.
  3. Meanwhile, mix together remaining 2 tbsp (25 mL) olive oil and lemon juice, along with salt and pepper.
  4. In a bowl, massage beet greens with 2 tbsp (25 mL) dressing.
  5. Toss cooked quinoa with remaining dressing and divide quinoa between 4 bowls. Top with massaged beet greens, spiralized beets, roasted cauliflower, crispy chickpeas, pomegranate arils, avocado and pumpkin seeds. Drizzle with a little tahini and enjoy.
Recipe Notes

Nutrients per serving: 604 calories, 18 g protein, 32 g fat (4 g saturated fat), 68 g carbohydrates (18 g fibre), 0 mg cholesterol, 202 mg sodium

Tip: Make a batch of quinoa, chickpeas and cauliflower on Sunday for a quicker weeknight assembly.