Quick Winter Lunchbox: Quinoa with Roasted Beets, Crispy Chickpeas, and Tahini Sauce - photo 1
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Quick Winter Lunchbox: Quinoa with Roasted Beets, Crispy Chickpeas, and Tahini Sauce

Pikantne Takeaway Dishes Vegan dishes 40 min Easy 45 wyświetleń ~44.35 PLN - (0)
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Description

A colorful, hearty, and 100% plant-based lunchbox made from winter ingredients: quinoa, thinly roasted beets, and spiced, crunchy chickpeas. The addition of kale adds freshness and color, while the creamy tahini-lemon sauce brings the flavors together in harmony. This dish is perfect for takeout — it consists of components that maintain their structure and taste after cooling. The vibrant colors (ruby beets, golden chickpeas, green kale, pomegranate seeds) make the lunchbox visually appealing, and the flavors: the sweetness of roasted beets, smoky paprika, the acidity of lemon, and nutty tahini create a contrast reminiscent of Mediterranean cuisine in a winter edition.

Ingredients Used

Ingredients (14)

Servings:
4
  • Kale 200 g
  • Olive oil 45 ml
  • Tahini (sesame paste) 60 g
  • Lemon juice 60 ml
  • Garlic 2 ząbki (~10 g)
  • Beets (raw) 600 g
  • Cooked chickpeas 240 g
  • Quinoa 200 g
  • 🌿 Przyprawy
  • Ground cumin 1 łyżeczka (~5 g)
  • Salt 0.1 szczypt (~3 g)
  • Black pepper 4 szczypty (~2 g)
  • Smoked paprika powder 5 g
  • ✨ Opcjonalne
  • Pestki granatu 100 g
  • Walnuts 50 g
💰 Szacowany koszt dania: ~44.35 PLN (11.09 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Baking

1

Preheat the oven to 200°C (top-bottom). Prepare a large baking tray lined with parchment paper or lightly greased. The high temperature will make the chickpeas crispy, and the thinly sliced beets will soften faster and caramelize slightly.

Use a large baking tray (at least 30x40 cm) and baking paper — it makes cleaning easier. If you have a convection oven, lower the temperature to 190°C. A common mistake: too low a temperature will cause the chickpeas to soak instead of browning.
2

Prepare the beets: wash the bulbs thoroughly under running water, peel them or scrape the skin with a spoon if the skin is thin. Cut into very thin slices (about 3-4 mm) with a chef's knife or a mandoline — thinner slices will bake faster and will be tender for lunch. In a large bowl, mix the slices with 15 g of oil (1 tablespoon) and a pinch of salt.

Ingredients: Beets (raw), Olive oil, Salt
Use a sharp knife or mandoline (carefully!) to slice thinly. If the beets are very small, you can cut them into quarters. A common mistake: slices that are too thick (>6 mm) will require significantly longer baking time.
3

Prepare the chickpeas: drain thoroughly from the brine and spread them on a clean kitchen towel. Pat dry vigorously to remove moisture — this is key to achieving crispiness. In a bowl, mix the dry chickpeas with 15 g of oil (1 tablespoon), 5 g of smoked paprika, 5 g of cumin, and a pinch of salt. Spread the chickpeas in a single layer on the baking sheet next to the beets, leaving space between the pieces.

Ingredients: Cooked chickpeas, Olive oil, Smoked paprika powder, ground cumin, Salt
Use a paper towel to thoroughly dry the chickpeas — moisture is the most common reason they don't get crispy. Gently mix using a spoon or your hands. Alternative: if you prefer less seasoning, reduce the amount of paprika and cumin.
4

Place the tray in the preheated oven and bake for 20-25 minutes. After 10-12 minutes, open the oven and gently stir the chickpeas to ensure they roast evenly. The beets are ready when the edges are slightly caramelized and the center is soft when pierced with a fork (about 20-25 min). The chickpeas should be golden-brown and crispy.

Ingredients: Beets (raw), Cooked chickpeas
Watch the tray after 18 minutes — some ovens bake more intensely. If the chickpeas are browning too quickly, lower the temperature by 10-15°C. Use a spoon for gentle stirring; do not mash the chickpeas to avoid them becoming mushy.

Cooking quinoa

5

In the meantime, rinse the quinoa under cold running water in a fine mesh strainer, shaking it vigorously — this removes the natural bitterness. Transfer to a pot, add 400 ml of water (ratio 1:2), cover, bring to a boil, reduce the heat, and simmer gently for 12-15 minutes, until the water is absorbed. Remove from heat, let it sit covered for 5 minutes, then fluff with a fork.

Ingredients: Quinoa
Use a pot with a matching lid (diameter about 16-18 cm for 200 g of quinoa). Important: do not stir vigorously while cooking — this can make the grains sticky. The grains are ready when they are soft and you can see a small 'tail' of the white germ inside.

Preparing kale

6

Wash and dry the kale. Tear off the tough stems, chop the leaves into smaller pieces. Place in a bowl, drizzle with 15 g of oil (1 tablespoon) and 20 ml of lemon juice (about 1/3 of the given amount of juice). Massage the leaves with your hands for 1-2 minutes — they will become darker, softer, and more aromatic.

Ingredients: Kale, Olive oil, Lemon juice
Use a large bowl for the massage. The massage makes the kale lose its fibrous structure — it's a quick way to achieve softness without long cooking. If you don't want to massage, you can also briefly blanch the kale (30 seconds in boiling water).

Tahini sauce

7

In a small bowl, place tahini (60 g). Add the remaining lemon juice (the rest from 60 ml), minced garlic (10 g), and 2-3 tablespoons of water (about 30-45 ml) — stir with a spoon until the sauce becomes smooth and creamy; gradually add water until you reach the desired drizzling consistency (slightly runny). Season with 1 pinch of salt and 2 pinches of pepper, mix and taste, adjusting acidity or saltiness if needed.

Ingredients: Tahini (sesame paste), Lemon juice, Garlic, Salt, Black pepper
Use a metal spoon or a small whisk. If the tahini has separated, mix it well before measuring. A common mistake: adding too much water at once — the sauce will become too runny.

Assembly and packaging

8

Divide the cooked quinoa into 4 takeout containers as a base (about 50 g of dry quinoa per serving gives 1/4 of the total). On one side, add a portion of massaged kale, next to it place slices of roasted beets, and in the third section, arrange crispy chickpeas. Drizzle everything with a tablespoon of tahini sauce or pack the sauce separately in a small container if you plan to eat later. For decoration and flavor contrast, optionally sprinkle with pomegranate seeds and chopped walnuts.

Ingredients: Quinoa, Kale, Beets (raw), Cooked chickpeas, Tahini (sesame paste), Pestki granatu, Walnuts
Use containers with several compartments or arrange the ingredients so that wet elements (sauce) do not soak the entire portion. If serving later, keep the sauce separate — tahini can soften the ingredients with prolonged sitting.

Finishing

9

Add the final touches: drizzle with a bit of olive oil (if desired), an extra splash of lemon juice for freshness, and freshly ground pepper. Close the containers and set aside for transport. If you plan to eat within 2-3 hours, store at room temperature; longer — in the refrigerator.

Ingredients: Olive oil, Lemon juice, Black pepper
A small container with sauce and a slice of lemon is a great takeout solution. A common mistake: adding the sauce right away to everything if you plan to eat after many hours — the elements will lose their crunch.

Fun Fact

💡

Quinoa has been cultivated and valued by the Andean people as a 'sacred grain' for thousands of years; today it often replaces rice and other grains in kitchens around the world.

Best for

Lunch do pracy lub szkoły Piknik zimowy/jesienny Szybki, zdrowy posiłek po treningu

Tips

🍽️ Serving

Serve with tahini sauce on the side if the lunch will be stored for a few hours — this will help maintain the crunchiness of the chickpeas and the structure of the kale. A complement can be plant-based yogurt with dill (if not strictly vegan), or fresh lettuce. For added heartiness, add avocado or an extra portion of nuts.

🥡 Storage

Store in airtight containers in the fridge for up to 3 days. Keep the tahini sauce separately (max 5 days in the fridge). The crispy chickpeas can be refreshed in the oven for 5-7 minutes at 180°C or in a pan to regain their crunchiness.

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