Ingredients:
1 medium beet diced to 1/4"
1 medium sweet potato peeled and diced to 1/4"
1 large avocado
Kosher salt
4 cups kale, torn
1 cup chickpeas sprinkled with turmeric and paprika for 20 min on 400 degrees
1 cup uncooked quinoa cooked and cooled
1 cup fresh berries
1 cup pomegranate seeds
1/2 c chopped walnuts
Dressing:
2 Tbs Tahini
1 Tbsp water
1 Tbsp lemon juice
lemon zest
Directions:
Massage kale with about 1/2 avocado
Spray veggies with olive oil lightly and Roast beets and sweet potatoes until tender, about 30 min
Chop kale and use as base for the bowl
Arrange all other chopped ingredients and enjoy!