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**Irresistible Beet Quinoa Bowl in Just 30 Minutes**

Beet quinoa bowl
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A nutritious and colorful beet quinoa bowl packed with plant-based protein and fresh ingredients.

Ingredients

Scale
  • 1 cup cooked quinoa
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 2 medium beets, roasted and sliced
  • ½ cup pomegranate seeds
  • ¼ cup raw pumpkin seeds (pepitas)
  • ¼ cup fresh cilantro leaves
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • Salt and black pepper, to taste

Instructions

  1. Cook quinoa according to package instructions and allow to cool slightly.
  2. Roast beets at 400°F wrapped in foil for 40–45 minutes until fork-tender, then peel and slice.
  3. In a small bowl, toss chickpeas with olive oil, salt, and black pepper.
  4. Assemble the bowl by adding quinoa as the base.
  5. Arrange roasted beet slices, chickpeas, pomegranate seeds, and pumpkin seeds in separate sections over the quinoa.
  6. Sprinkle fresh cilantro leaves over the top.
  7. Drizzle with lemon juice and additional olive oil if desired.
  8. Season lightly with salt and pepper and serve fresh.

Notes

  • Store leftovers in an airtight container for up to 2 days.
  • Swap pumpkin seeds for sunflower seeds if preferred.
  • Add avocado slices for extra creaminess.

Nutrition

Keywords: Beet quinoa bowl, Healthy grain bowl, Mediterranean veggie bowl, Plant based bowl, Quinoa beet salad, Clean eating bowl

Find it online: https://zoerecipe.com/beet-quinoa-bowl-recipe/