Lemon Tahini Grab-and-Go Bowl


Okay, so this isn’t really a recipe.  It’s more like a bit of guidance.  Then you get to do what you want with it.  I love this bowl because on Sunday night, I cook the beets, chickpeas, sweet potatoes and quinoa. I then chop the kale and store all the ingredients in the separate containers in the fridge.  I whip up the lemon-tahini dressing and I’m ready to go.  Then when I need a grab and go lunch (or dinner!) that week, I simply put together a to-go container with a bit of all the ingredients in it, drizzle with dressing, and I’m on my way.  I never measure the dressing.  I simply start with tahini, add in a few freshly squeezed lemons, add lots and lots of minced garlic, a sprinkle of salt and pepper and a little drizzle of maple syrup.  Then I taste, and add more of what I feel it needs.


  • 1 cup dried quinoa, cooked
  • 2 small or 1 large sweet potatoes, cooked and diced
  • 1 cup of canned or dried and cooked chickpeas
  • 1 bunch lacinato kale, destemmed, chopped, and massaged with olive oil
  • 2-3 small golden beets, peeled, chopped in cubes, and steamed
  • Sunflower seeds
  • Dried cranberries
  • Microgreens



Categories: Salads


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