(4 bowls)
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Green leaves (green kale or spinaches…)
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½ cup quinoa (cooked previously)
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4 beetroots
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2 oranges
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2 apples
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½ cup pumpkin seeds
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½ lemon
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Olive oil
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A pinch cayenne powder
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Sea salt
Tahini dressing:
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2 tbsp tahini (sesame paste)
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3 tbsp olive oil
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5 tbsp water
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½ lemon
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1 tsp maple syrup or raw honey
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1 tsp coriander powder
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Sea salt & black pepper
Preheat the oven to 200°C. Peel and cut the beetroots in small squares. Place the beetroots on an oven tray covered with parchment paper. Drizzle olive oil, sea salt and pepper and roast for 20-25 minutes until they start to soften. Then, remove from the oven and let them cool down. Rinse under water and chop the green leaves. Place the leaves in a big bowl, toss with olive oil, the juice for half of a lemon, sea salt and cayenne.
In a saucepan, roast the pumpkin seeds in medium heat for a couple of minutes.
Peel and slice the oranges and apples.
To prepare the salad bowls, add some green leaves a couple of spoons of quinoa, roasted beetroots, a handful of pumpkin seeds and fruits.
Serve with the dressing on the side to keep.
To make the dressing, place all the ingredients into a blender and mix until smooth.
A good choice for lunch is a bowl of nourishment!
