Beet Halloumi Quinoa Bowl - a rainbow grain bowl with roasted beets, kale, fried halloumi and a tahini-turmeric sauce. Great for meal prep!
I love beets. Which might be odd to some, as beets are one of those foods that you so often hear people talk about in disgust. I always hear people talk about beets tasting like dirt... And while they certainly have an earthy flavor, I find beets incredibly tasty, especially when they’re roasted to perfection.
I have a hard time not eating every last roasted beet straight from the pan!
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After glancing through our recipes on The Crooked Carrot, I realized I only have ONE recipe with beets! What!?
Don’t get me wrong, our beet chips recipe is one of my favorites. But I just can’t believe I haven’t incorporated this superfood even more. This was a clear cut sign that our next recipe should definitely have beets in it. So here we are! A super yummy Beet Halloumi Quinoa Bowl. Roasted beets, fresh kale, quinoa, a tahini turmeric sauce and fried halloumi.
You heard that right. Yep, I just said fried halloumi. Another favorite of mine and Dalton’s. Halloumi is this magical cheese that you can put in a skillet and brown all sides. This cheese was made to be fried, as it won’t melt into a big puddle of cheese (though I don’t think Dalton would be opposed to this outcome either). When I was testing this recipe, I happened to be testing another recipe with halloumi and Dalton said with amazement: “we get to have halloumi twice this week?” Needless to say, he was thrilled. He is from Wisconsin after all, cheese is in the contract.
Getting back to the recipe, this Beet Halloumi Quinoa Bowl comes in great for meal prepping. And it makes a simple yet satisfying weeknight meal that comes together in less than 45 minutes.
Ready to make this Beet Halloumi Quinoa Bowl? Let’s go!
1 - Preheat oven to 425 degrees F.
2 - Mise en place: Wash beets and kale. You can leave the beet skins on (they’re edible), but if you prefer to peel them, save the skins and make beet skin chips! Chop beets into cubes, remove kale from the stems and chop up the kale stems. Roughly chop or rip the kale leaves into bite-sized pieces. Rinse quinoa in a mesh strainer.
4 - Cook quinoa. Combine quinoa, water/broth, 1/2 teaspoon salt and pepper in a small pot. Bring to a boil and let simmer on medium-low heat for 20-25 minutes or until quinoa has “popped” open.
5 - Roast kale stems. Toss kale stems with 1 teaspoon olive oil and about 1/8 teaspoon salt and pepper. Spread out on a lined baking sheet (I usually use the same one as the beets) and roast until tender, about 15 minutes.
6 - Prepare sauce. In a small bowl or mason jar, combine tahini, lemon juice, garlic cloves, honey, olive oil, turmeric, cayenne, salt and pepper, then whisk or shake until combined. If you find the sauce is too thick, add water (1 teaspoon at a time) until it reaches your desired consistency.
7 - Fry halloumi. Cut halloumi into 8 slices and place in a skillet over medium heat. Fry until golden brown and flip to brown the other side. Remove from heat.
8 - Assemble the bowls. Divide the quinoa, kale, kale stems, roasted beets and halloumi between four bowls. Garnish with a couple spoonfuls of sauerkraut, mint leaves, sunflower seeds and sesame seeds. Top with tahini turmeric sauce. Enjoy!
Beet Halloumi Quinoa Bowl: Tips, Tricks and Tools
Use the beet skins, beet greens and kale stems. These items are often tossed, but are edible and delicious! I like to save kale stems and then roast them for recipes like this Beet Halloumi Quinoa Bowl.
You can leave the beet skins on (just make sure to give the beets a good scrub). If you prefer to peel the beets, save the skins and roast them with a bit of olive oil, salt and pepper for some yummy beet skin chips. I like to add them to this bowl as well. Alternatively add them to a pureed soup for a bit of crunch.
Don’t toss the beet greens. Use them in pasta or soup instead of spinach, toss them in a smoothie, or make beet green pesto.
Make it vegan. This recipe is vegan except for the halloumi. Swap it out for tofu or make your own vegan halloumi like this recipe from Blissful Basil.
Meal prep: This bowl is great for meal prepping. Everything can be made in advance and stored separately. Roast the beets and kale stems, cook the quinoa, prepare the sauce, even fry the halloumi ahead of time. Then simply toss it all together to serve.
We hope you love this simple Beet Halloumi Quinoa Bowl!
It’s quick, simple, and perfect for an easy weeknight dinner.
Did you enjoy this Beet Halloumi Quinoa Bowl as much as we do?
Comment below! And rate the recipe to let us know how it turned out! Not cooking today? Save this Beet Halloumi Quinoa Bowl for later by pinning it to your Vegetarian Recipes Board and make sure to tag us at The Crooked Carrot Instagram to show us your Beet Halloumi Quinoa Bowl creations!
Beet Halloumi Quinoa Bowl
- 2 bunches beets 5-7 medium beets (about 2 pounds), thoroughly washed
- 1 cup quinoa rinsed and drained
- 1 cup broth or water
- 1 tablespoon + 1 teaspoon olive oil divided
- 1 teaspoon salt divided
- black pepper freshly ground
- 1 bunch kale leaves and stems separated (about 5 cups kale)
- 1 package halloumi (8 ounces) sliced into 8 pieces
- 1/2 cup sauerkraut 1/8 cup per bowl
- sunflower seeds for garnish
- sesame seeds for garnish
- mint for garnish
Tahini Turmeric Sauce
- 1/4 cup tahini
- 1 lemon (large, or 2 small) juiced
- 2 cloves garlic minced
- 1 tablespoon honey or maple syrup
- 4 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon turmeric
- 1/8 teaspoon cayenne
- black pepper freshly ground, to taste
- Preheat oven to 425 degrees F. Wash beets and kale, chop beets into cubes, separate kale leaves and stems, roughly chop or rip kale leaves into bite-sized pieces. Chop kale stems.
- Roast beets. Spread beets out on a lined baking sheet, toss with 1 tablespoon olive oil, 1/2 teaspoon salt and freshly ground black pepper. Roast for 35 minutes or until the beets are fork tender.
- Cook quinoa. Combine quinoa, broth, 1/2 teaspoon salt and pepper in a small pot. Bring to a boil and let simmer 20-25 minutes, or until quinoa has “popped” open.
- Roast kale stems. Toss kale stems with 1 teaspoon olive oil and a bit of salt and pepper. Add to the baking sheet with the beets and roast for about 15 minutes or until tender.
- Prepare the sauce. In a small bowl or mason jar, combine tahini, lemon juice, garlic, honey/maple syrup, olive oil, salt, turmeric, cayenne and pepper. Shake or whisk to combine.
- Fry halloumi. Place halloumi in a skillet over medium heat and cook until golden brown, flip and brown the other side. Remove from heat.
- Assemble. Divide beets, quinoa, kale leaves, kale stems and halloumi between four bowls. Add a couple spoonfuls of sauerkraut and garnish with sunflower seeds, sesame seeds and mint. Top with the tahini turmeric sauce and enjoy!
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