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Breakfast

Roasted Beet Shawarma Bowl, Quinoa, Garbanzo Pilaf, Za’atar Carrots, Yogurt Tahini Sauce

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Servings: 4 bowls

Ingredients

  • 1.25 lbs golden beets, whole
  • 1 tbsp garam masala
  • 1 tbsp olive oil, divided
  • 1/4 tsp kosher salt
  • 1/4 tsp black pepper
  • 8 oz Spanish onion, diced
  • 8 oz red bell peppers, chopped
  • 4 oz spinach
  • 1 cup red quinoa, cooked
  • 1 cup garbanzo beans, canned, drained and rinsed
  • 1/4 cup lemon juice, divided
  • 1/4 cup parsley, chopped
  • 2 tsp za'atar seasoning
  • 1 lb baby carrots
  • 8 oz cucumbers, diced
  • 8 oz cherry tomatoes, halved
  • 1/4 cup cilantro, chopped
  • 1 tbsp plain Greek yogurt, fat free
  • 1 tbsp tahini
  • 1/2 cup water
  • 2 tsp garlic, mashed
  • 5 tbsp olive oil
  • 1/4 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 Tbsp lemon juice

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Instructions

  • Preheat the oven to 375F. Wrap whole beets in tinfoil and roast for 45 minutes. Unwrap and rub skin off. Toss beets with garam masala and olive oil. Put back in the oven for 10 minutes. Cool and slice.
    1.25 lbs golden beets, whole, 1 tbsp garam masala, 1 tbsp olive oil, divided
  • Heat 1 Tbsp olive oil in a pan and saute onions, bell peppers, and spinach. Combine vegetables with quinoa, chickpeas, lemon juice, parsley, remaining oil, salt and pepper.
    1/4 tsp kosher salt, 1/4 tsp black pepper, 8 oz Spanish onion, diced, 8 oz red bell peppers, chopped, 4 oz spinach, 1 cup red quinoa, cooked, 1 cup garbanzo beans, canned, drained and rinsed, 1/4 cup lemon juice, divided, 1/4 cup parsley, chopped, 5 tbsp olive oil
  • Toss carrots with za'atar and roast for 10 minutes.
    2 tsp za'atar seasoning, 1 lb baby carrots
  • Mix together the cucumbers, tomatoes and cilantro.
    8 oz cucumbers, diced, 8 oz cherry tomatoes, halved, 1/4 cup cilantro, chopped
  • Mix yogurt, tahini, lemon juice, water, garlic, salt and pepper.
    1 tbsp plain Greek yogurt, fat free, 1 tbsp tahini, 1/2 cup water, 2 tsp garlic, mashed, 1/4 tsp kosher salt, 1/4 tsp black pepper, 1 Tbsp lemon juice
  • To assemble: divide quinoa blend among 4 bowls, lay 5 oz sliced beets on top. Divide and arrange cucumber/tomato mixture around the bowl, lay the carrots across the beets, and drizzle yogurt sauce over the top.

Nutrition

Serving: 1bowl | Calories: 490kcal | Carbohydrates: 60g | Protein: 14g | Fat: 24g | Saturated Fat: 3g | Sodium: 525mg | Fiber: 15g
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