Beet Kale Bowl

Ingredients

• 2 cups cooked quinoa
• 2 cups cooked beets, diced
• 4 cups finely chopped kale, stems removed
• 1 can (15 oz / 425 g) chickpeas, rinsed
• 1/3 cup pumpkin seeds
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1 tbsp maple syrup
• 1 tsp Dijon mustard
• 1/2 tsp salt

Instructions

1. 1

   Whisk oil, lemon juice, maple syrup, Dijon and salt.

2. 2

   Massage half the dressing into kale for 1 minute.

3. 3

   Divide quinoa among bowls and top with kale, beets and chickpeas.

4. 4

   Drizzle with remaining dressing and sprinkle with pumpkin seeds.