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, ½ teaspoon salt and freshly ground black pepper. Roast for 35 minutes or until the beets are fork tender.
Cook quinoa. Combine quinoa, broth, ½ 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!
Notes
PREP AHEAD: This is a great make-ahead recipe. Everything can be made in advance, but store sauce separately and add just before serving. LEFTOVERS/STORAGE: Store in an airtight container for up to 4 days. I like to store the components separately, but the quinoa and beets can be stored together. Store the sauce separately. MAKE IT VEGAN: use tofu instead of halloumi or make your own vegan halloumi. Use maple syrup instead of honey.NUTRITION NOTES: This quinoa bowl is super nutrient dense and full of fiber. It’s high in antioxidants, folate and vitamin C. SERVING SUGGESTIONS: This bowl is a balanced vegetarian meal, but feel free to swap the halloumi for tofu to make it vegan or add chicken or turkey as desired.