- 1 cup cooked quinoa
- ½ avocado, sliced thinly
- 1 cup spinach
- ¼ cup pickled beets, chopped
- ¼ cup shredded carrots
- ¼ cup sliced zucchini
- 2 tbsp hummus
- ½ cup cubed, roasted tofu
- microgreens, sesame seeds for topping
Dressing:
- 3 tbsp tahini
- 1 tbsp Chefs Life Blending Oil
- juice of 1 lemon
- 1 garlic clove, minced
- 2 tsp maple syrup
- 1 tsp salt + pepper
To build the bowl- Start by scooping the quinoa and laying it as the foundation. Toss in the spinach and mix into the quinoa just barely. Line the outer edges of the bowl with the scoops of beets, carrots, zucchini and tofu cubes. Put a dollop of hummus in the middle, then place the avocado on top. Drizzle with tahini dressing, then garnish with microgreens and lots of sesame seeds.