Best with Organic Cooked Beets

Quinoa Beet Burrito Bowls with Cumin-Lime Tahini Dressing

Prep Time: 15 min // Cook Time: 1 hour Servings: 4 to 5

What to do

  1. Combine all ingredients for Cumin-Lime Tahini Dressing in a small blender or food processor and blend until completely smooth.
  2. Pour into a sealable container and refrigerate until ready to use. Note: the dressing with thicken as it chills.
  3. Add 1/4 cup of olive oil to a large skillet. Heat to medium and add the sliced yellow onions.
  4. Sauté until translucent; about 10 minutes.
  5. Lower the heat to a medium-low flame and continue cooking for 45-50 minutes, until caramelized. Stir occasionally.
  6. While the onions are caramelizing, cook the quinoa by adding 2 cups of water to a saucepan and bringing to a full boil. Add rinsed quinoa, immediately reduce the heat to a simmer, place lid on the pot and cook until all the water is absorbed (20-25 minutes).
  7. Fluff quinoa with a fork and set aside until ready to use.
  8. Prepare burrito bowls by adding desired mount of quinoa, kale, caramelized onions, black beans, and avocado to large bowls.
  9. Serve with fresh chopped cilantro and a healthy drizzle of the Cumin-Lime Tahini Dressing.

Note: you can sauté the kale and heat the black beans, or leave them cold. Both methods are delicious!

What you’ll Need

Cumin-Lime Tahini Dressing:
1/4 cup fresh lime juice
1/4 cup water
1/4 cup tahini
2 teaspoons honey
1/2 teaspoon ground cumin
1/4 teaspoon fine sea salt

Burrito Bowls:
1/4 cup olive oil
2 yellow onions, sliced
1 cup dry quinoa
1 8.8-ounce package Love Beets Organic Cooked Beets
1 14-ounce can black beans
1 large head lacinato (dino) kale, leaves thinly sliced
1 ripe avocado, peeled and diced
1/2 cup fresh cilantro, chopped