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Recipes

springtime harvest bowl with beet dip and artichokes

This vibrant and nutrient-packed meal features tender beets, steamed artichokes, crispy tofu, and a delicious quinoa salad with kale and fennel. Perfect for a healthy and satisfying lunch or weeknight dinner, this dish is sure to delight your taste buds!

Ingredients

Units Scale

Beet Dip Ingredients:

  • 2 medium-sized beets, boiled and peeled
  • 1 can (15 oz) of chickpeas, drained and rinsed
  • 2 cloves garlic, minced
  • 2 tbsp tahini
  • 2 tbsp lemon juice
  • 1/4 cup olive oil
  • Salt and pepper to taste

Quinoa Salad Ingredients:

  • 1 cup dried quinoa
  • 2 cups vegetable broth or water
  • Salt to taste
  • 2 cups kale, finely chopped
  • 1 small fennel bulb, thinly sliced
  • 1/4 cup cilantro leaves, chopped
  • 2 green onions, thinly sliced
  • 1 tbsp Dijon mustard
  • 2 tbsp lemon juice
  • 1/4 cup olive oil
  • 1 clove garlic, minced
  • Salt and pepper to taste

Baked Tofu Ingredients:

  • 1 block of firm tofu, pressed and cut into cubes
  • 2 tbsp olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • Salt and pepper to taste

Steamed Artichokes Ingredients:

  • 2 small/medium artichokes

Instructions

  1. Rinse and scrub the beets, and cut off the tops and roots. Place the beets in a pot and add enough water to cover them by 1-2 inches. Bring the water to a boil, then reduce the heat to a simmer and cook for 30-45 minutes, or until the beets are tender when pierced with a knife. Drain and rinse the beets under cold water until they are cool enough to handle. Peel off the skins using a paper towel or your hands.
  2. For the beet dip: In a food processor, combine the boiled beets, chickpeas, garlic, tahini, lemon juice, olive oil, salt, and pepper. Blend until smooth, scraping down the sides as needed.
  3. For the quinoa salad: Rinse the quinoa in a fine mesh strainer and place it in a pot with the vegetable broth or water and salt. Bring to a boil, then reduce the heat to a simmer and cover the pot. Cook for 15-20 minutes, or until the quinoa is tender and the liquid is absorbed. Fluff the quinoa with a fork and let it cool.
  4. In a large bowl, combine the cooked quinoa, kale, fennel, cilantro, and green onions.
  5. For the dressing, whisk together the Dijon mustard, lemon juice, olive oil, garlic, salt, and pepper in a small bowl.
  6. Toss the quinoa salad with the dressing until well coated.
  7. For the baked tofu: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  8. In a bowl, toss the tofu cubes, paprika, garlic powder, olive oil, and salt and pepper.
  9. Arrange the tofu cubes in a single layer on the prepared baking sheet. Bake for 30-35 minutes, flipping the tofu cubes halfway through, until golden brown and crispy on all sides.
  10. For the steamed artichokes: Fill a pot with the water and bring to a boil. Option to add aromatics such as lemon, garlic, or rosemary in the pot. Place the artichokes in a steamer basket and lower it into the pot. Cover the pot and steam for 30-45 minutes

Find it online: https://carmen.mtt-staging.com/springtime-harvest-bowl-with-beet-dip-and-artichokes/