Feature Recipe | Roasted Beet, Kale & Pumpkin Seed Bliss Bowl
A trio of beets, kale and pumpkin seeds are roasted in a tantalizing blend of balsamic vinegar and agave syrup in this deliciously simple bliss bowl. The roasted mixture is plated over quinoa and topped with a drizzle of dijon-balsamic sauce — the perfect pairing of earthy meets sweet!
Enjoy~
Ingredients
Roasted goodness:
- 3 large beets, thinly sliced
- 6 large kale leaves, ribs removed
- 1/3 cup pumpkin seeds, raw & salted
- Olive oil
- Himalayan pink salt
- Balsamic vinegar
- Agave syrup
Dressing:
- 3 garlic cloves, minced
- Himalayan pink salt
- 1 Tbsp Dijon mustard
- 2 Tbsp balsamic vinegar
- ½ cup olive oil
Method
Prep It
- 1/Cook 2 cups quinoa as directed
- 2/Preheat oven to 400F
Make It
- 1/Roast beets, kale and pumpkin seeds:
-Toss beets, kale leaves and pumpkin seeds on a parchment paper-lined baking tray. Drizzle olive oil over top and dust with salt. Bake at 400F for 20 minutes.
-Remove tray from oven and use a spatula to move veggies and seeds around (to ensure even roasting). Drizzle olive oil and dust with salt. Bake for another 20 minutes.
-Remove tray from oven. Set aside the kale and pumpking seeds (leaving kale only on tray). Drizzle balsamic vinegar and agave syrup over beets. Roast for final 20 minutes or until beets start to darken and edges turn crispy. Let cool for 10-15 minutes. - 2/Prepare dressing:
-Using a high-powered blender or food processor, process all ingredients (minced garlic through olive oil) until well combined. Your sauce should be smooth and creamy.
Serve It
- Plate your cooked quinoa. Top with roasted beets, kale and pumpkin seeds. Drizzle dijon-balsamic dressing over roasted veggies.
Vegan Rhapsody 