MONTHLY FLYER
Maple Beet Glow Bowl
A vibrant, heart-opening bowl that supports liver detoxification and nitric-oxide production for better circulation and cortisol regulation. Earthy beets, crisp apple, and creamy tahini dressing restore energy and balance.
Ingredients:
2 cups cooked quinoa
3 medium beets, roasted and diced (or use packaged, precooked beets)
4 cups chopped kale
1 crisp apple, diced
1/2 cup maple-glazed walnuts (or plain)
1/2 cup sprouts (optional)
Sea salt to taste
(Optional - For Additional Protein): Add boiled eggs, salmon or adzuki beans
Maple-Tahini Dressing:
1/4 cup tahini
2-3 Tbsp pure maple syrup
3 Tbsp lemon juice
1 Tbsp apple-cider vinegar
2–3 Tbsp warm water (to thin)
Pinch sea salt
Directions:
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Roast the beets:
• Preheat oven to 400°F.
• Trim and scrub beets; wrap individually in foil or place in a covered baking dish.
• Roast 35–40 minutes, until easily pierced with a fork.
• Cool slightly, peel, and dice.
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Prepare dressing: Whisk all dressing ingredients until creamy and smooth.
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Assemble the bowl:
• In a large bowl, combine quinoa, chopped kale, diced apple, and roasted beets.
• Toss with dressing until evenly coated.
• Top with walnuts and sprouts before serving.
Storage:
Keeps well in fridge for 3–4 days. Best served chilled or room temperature. Dressing keeps 5 days refrigerated
Prep Time: 25 minutes | Serves: 4
