Beet Spinach Chickpea Bowl by Chef Pattie

Ingredients

1 Tbs. olive oil

2 large beets, scrubbed clean and cut into 1⁄2-inch pieces

1 yellow onion, peeled and finely chopped

1 14.5-ounce can chickpeas, drained and rinsed

4 cups spinach

1 cup quinoa, uncooked

1/2 cup olive oil

1/4 cup fresh lemon juice

2 Tbsp. Coconut Aminos 

1 1/2 Tbs. tahini

1 Tbs. rice vinegar

2 Tbs. water

2 tsp. grainy dijon-style mustard

2 garlic cloves, minced

Freshly ground pepper, to taste

Method:

1. To make the Tahini-Lemon Sauce, whisk together the last nine

ingredients (olive oil, lemon juice, coconut aminos, tahini, rice vinegar, water,

mustard, garlic, and pepper together to make your Lemon-Tahini Sauce)

until smooth. Set aside.

2. Fill a saucepan with enough water to fully cover the beets. Bring to a boil

and reduce heat to a simmer. Cook beets until fork tender (about 15-20

minutes). Drain and set aside.

3. While beets cook, make your quinoa. Combine 1 cup of quinoa with 2

cups of water. Bring to a boil. Reduce to low, cover, and cook for 15

minutes. Quinoa is done when tender and easily fluffed with a fork.

4. Heat a large skillet over medium heat. Add olive oil. Once oil is heated,

add the onion and sauté for about 8 minutes, stirring often. Reduce heat

to low and add chickpeas.

5. Add the cooked beets, quinoa, and spinach to the large skillet. Mix well

to combine. (The spinach should wilt down a bit here.) Turn heat off and

drizzle everything with Tahini-Lemon Sauce.

6. Serve warm and enjoy!