Description
This nourishing beet Buddha bowl is an easy recipe with hearty quinoa, chickpeas, broccoli, shredded carrots, and sauerkraut, topped with a drizzle of tahini Dijon dressing.
Ingredients
Scale
- 1 cup uncooked quinoa
- 1 pound broccoli, trimmed into bite-size florets
- Pinch of salt and garlic powder, to taste
- 2 cans (15.5 oz/439 g) chickpeas, drained and rinsed
- 1 package (8 oz/ 227 g) pre-cooked beets, sliced or diced
- 1 cup shredded carrots
- 4-6 cups mixed greens
- 1/4 cup prepared sauerkraut, or to taste
- 1 recipe tahini mustard dressing
Instructions
- Prepare the quinoa according to the package instructions.
- Place the broccoli florets in a steamer basket and set over a pot with 1 inch of water.
- Bring the water to a boil, then lower to a simmer, cover, and let steam 5-6 minutes, or until the broccoli is tender and bright green. Season the steamed broccoli with salt and garlic powder to taste.
- Prepare the tahini mustard dressing while the quinoa is cooking. Adjust the water based on how thick your tahini is and how thin you like your dressing.
- Portion out the cooked quinoa into each bowl, add the cooked broccoli, chickpeas, cooked beets, shredded carrots, mixed greens, and sauerkraut. Then drizzle with tahini dressing.
Notes
Once the tahini dressing has been refrigerated, it thickens; add more water to thin it out.
The broccoli doesn’t have to be steamed; if you enjoy it roasted, then roast it. Cook the broccoli however you enjoy it.
I use store-bought, precooked, vacuum-sealed beets for convenience. Instead of precooked, raw beets can be steamed or roasted.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: main course
- Method: stovetop
- Cuisine: american
