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+ servings

Super Nourishing Lemon Tahini Bowl

Course Salad
Cuisine Plant-based
Servings 4 servings


For the Salad

  • 1 cup quinoa cooked according to the package instructions
  • 1 medium sized beet cooked, peeled and diced
  • 3 cups broccoli florets cut small and steamed
  • 4 cups steamed kale
  • 1 15 oz. can chickpeas drained and rinsed or 1½ cups cooked chickpeas
  • 2 ripe avocados sliced

For the Dressing

  • ½ cup fresh lemon juice
  • ½ cup tahini
  • 1 ½ tablespoons agave nectar
  • ½ cup water more to thin if desired
  • 2 tablespoons peeled and grated ginger
  • Salt to taste

Optional Garnishes

  • Lemon wedges
  • Everything but the Bagel Seasoning or Toasted Sesame Seeds



  • Divide the salad ingredients between four medium sized plates or bowls.
  • Mix the dressing with a blender, strong fork or whisk.
  • Pour the dressing over each of the salads.
  • Garnish if desired.
Keyword chickpea, quinoa, vegan
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