Roasted Beet & Hemp Seed Power Bowl with Citrus‑Honey Yogurt Drizzle

Elevate your lunch game with this colorful beet-powered bowl that blends earthy roasted beets with crunchy hemp seeds and a zesty citrus‑honey yogurt. It’s a quick, protein‑rich meal perfect for busy weeknights. Let the sweet and tangy flavors dance on your taste buds!

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 large beet (about 600 g), peeled and diced
• 1 cup cooked quinoa
• 1 cup canned chickpeas, drained and rinsed
• 2 Tbsp hemp seeds
• 1 Tbsp olive oil
• 1 Tbsp maple syrup
• 1 Tbsp lemon juice
• 1 Tbsp orange zest
• 1 Tbsp plain Greek yogurt
• 1 Tbsp honey
• 1/4 tsp smoked paprika
• Salt and pepper, to taste
• Fresh mint leaves, for garnish

Instructions

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss the diced beet with olive oil, smoked paprika, salt, and pepper. Spread in a single layer and roast for 25‑27 minutes until tender and slightly caramelized, stirring halfway.
3. Meanwhile, rinse the quinoa under cold water and cook according to package instructions (about 15 minutes total). Drain and let cool slightly.
4. In a small bowl, whisk together Greek yogurt, lemon juice, orange zest, maple syrup, and honey until smooth. Adjust sweetness or acidity as desired.
5. Once the beets are done, combine them in a large bowl with the chickpeas, cooked quinoa, and hemp seeds.
6. Pour the citrus‑honey yogurt dressing over the mixture and gently toss to coat all ingredients evenly.
7. Divide the bowl into four serving bowls, drizzle a little extra dressing on top, and garnish with fresh mint leaves.
8. Serve immediately, or store in an airtight container in the refrigerator for up to 2 days.

Chef's Note

Toast the hemp seeds in a dry skillet over medium heat for 3‑5 minutes until fragrant for extra crunch and nutty flavor.

Make-Ahead Tips

This bowl keeps well in the fridge for 2 days; dress just before serving to keep the dressing fresh and tangy.

Substitutions

Swap Greek yogurt for coconut yogurt for a dairy‑free option; use brown rice instead of quinoa for a gluten‑free variation.