Nourish your body with this vegetarian bowl that boasts protein-packed quinoa, antioxidant-rich beets, detoxifying kale and a side of halloumi cheese for a bit of texture.
- Prep time 40 minutes
- Total time 1 hour & 15 minutes
Preheat oven to 400°F. Wrap beets in foil; place on baking sheet. Roast until fork-tender, 1 to 1 1/2 hours. Let cool enough to handle, about 15 minutes. Peel beets; cut into wedges.
Meanwhile, cook quinoa according to package directions.
Vinaigrette: In large bowl, whisk together vinegar, oil, shallot, garlic, honey, salt and pepper.
Add quinoa and chickpeas to Vinaigrette, stirring to combine. In separate bowl, drizzle kale with 2 tbsp of the oil; sprinkle with salt and pepper. Massage oil into leaves until slightly softened, about 3 minutes.
In skillet, heat remaining 2 tbsp oil over medium heat; cook halloumi until browned, 1 to 2 minutes per side. Transfer to cutting board; cut into 1/2-inch cubes.
Divide beets, quinoa mixture, kale mixture, halloumi, pomegranate seeds and yogurt among bowls.
Test Kitchen Tip: The beets and quinoa can be cooked a day in advance; cover and refrigerate. Bring to room temperature before using.
Makes 4 to 6 servings.
Nutritional facts PER EACH OF 6 SERVINGS: about
- Fibre 10 g
- Sodium 762 mg
- Sugars 16 g
- Protein 22 g
- Calories 587
- Total fat 31 g
- Potassium 827 mg
- Cholesterol 43 mg
- Saturated fat 10 g
- Total carbohydrate 58 g
- Iron 27
- Folate 100
- Calcium 35
- Vitamin A 31
- Vitamin C 43