
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
Gluten-Free Friendly, Dairy-Free, Soy-Free, Mediterranean, Lean & Clean, Vegan, Diabetes-Friendly, No Added Sugar, <600 Calories
2 Servings, 500 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.
In your bag
- ½ cup rainbow quinoa
- 3 ounces organic shredded green 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)
Nutrition per serving
Calories 500, Total Fat 19g (24% DV), Sat. Fat 2.5g (13% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 690mg (30% DV), Total Carb. 70g (25% DV), Fiber 15g (54% DV), Total Sugars 15g (Incl. 0g Added Sugars, 0% DV), Protein 17g
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
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 is cooking, 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 are cooking, 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
Kids Can!
- Rinse the quinoa.
- Measure the water for the quinoa.
- Rinse the chickpeas.
- Spoon over the dressing.