Quinoa and chickpea bowls with beets and tahini goddess dressing

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Quinoa and chickpea bowls with beets and tahini goddess dressing

20-Minute Meal

Quinoa and chickpea bowls with beets and tahini goddess dressing

Gluten-Free Friendly, Dairy-Free, Soy-Free, Mediterranean, Lean & Clean, Vegan, Diabetes-Friendly, No Added Sugar, <600 Calories

2 Servings, 470 Calories/Serving

20 Minutes

Our tahini goddess dressing is the star of these vegan bowls, topping a riot of flavors and textures, from sweet beets to tart apple to olive oil–crisped chickpeas.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ½ cup rainbow quinoa
  • 2 ounces organic shredded Savoy or other cabbage
  • 1 cup cooked chickpeas
  • 1 organic Granny Smith or other apple
  • ½ pound peeled roasted beets
  • Sunbasket tahini goddess dressing (tahini - scallions - lemon juice - apple cider vinegar - parsley - garlic - kosher salt - dried dill)

Make It Ahead
The quinoa without the cabbage (Step 1) can be prepared up to 1 day ahead. Let cool, then cover and refrigerate overnight. When ready to serve, gently rewarm the quinoa or bring to room temperature and add the cabbage as you proceed with Steps 2 and 3.

Nutrition per serving

Calories 470, Total Fat 16g (21% DV), Sat. Fat 2g (10% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 510mg (22% DV), Total Carb. 69g (25% DV), Fiber 14g (50% DV), Total Sugars 16g (Incl. 0g Added Sugars, 0% DV), Protein 16g
Contains: Sesame (sesame)

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the quinoa

  • Rinse the quinoa.
In a small sauce pot, combine the quinoa and 1 cup [2 cups] lightly salted water. Bring to a boil, reduce to a simmer, cover, and cook until the quinoa is tender and the water is absorbed, 15 to 20 minutes. Remove from the heat, fluff with a fork, and stir in the cabbage.
While the quinoa cooks, prepare the remaining ingredients.

2

Prep and cook the chickpeas

  • Rinse the chickpeas and pat dry.
In a medium frying pan over high heat, warm 1 tablespoon oil until hot but not smoking. Add the chickpeas, season with salt and pepper, and cook, stirring occasionally, until lightly crisped, 3 to 5 minutes. Transfer to a plate and season to taste with salt.
While the chickpeas cook, prepare the remaining ingredients.

3

Prep the apple and beets

  • Peel the apple, if desired. Cut the apple into quarters lengthwise and cut away the core. Thinly slice the fruit.
  • Cut a small corner from the beet packaging and drain off any excess liquid; cut the beets into 1-inch pieces.

Serve

Transfer the quinoa and cabbage to individual bowls and arrange the chickpeas, apple, and beets on top. Spoon over as much tahini goddess dressing as you like and serve any remaining dressing on the side.
Kids Can!
  • Rinse the quinoa.
  • Measure the water for the quinoa.
  • Rinse the chickpeas.
  • Spoon over the dressing.
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