About This Recipe:

This spring-inspired meal is packed with fresh and seasonal vegetables that will make your taste buds sing. It’s a great option for a healthy weeknight dinner or meal prep for lunch.

We’ve boiled tender beets and transformed them into a creamy and irresistible dip that’s perfect for snacking or as an appetizer. Steamed artichokes are a true seasonal delight, and we’ve prepared them in a simple and classic way that highlights their unique flavor and texture.

To complete the meal, we’ve added a quinoa salad that’s bursting with flavor and goodness. The quinoa is perfectly cooked and then tossed with nutrient-packed kale, crunchy fennel, fresh cilantro, and green onions. A tangy dressing ties everything together and makes this salad delicious and satisfying.

We’ve also included crispy baked tofu, which adds protein and makes the meal more filling. The tofu is baked until it’s golden brown and crispy on the outside, and tender and flavorful on the inside.

This meal is easy to make, loaded with nutrients, and perfect for enjoying the flavors of the season. So, get ready to indulge in the deliciousness of beets and artichokes, and fall in love with these spring vegetables!

Learn How to Grow What’s In The Recipe:

all about artichokes: how to plant, grow, harvest and cook

12 herbs to grow in containers

Watch Me Make This Recipe:

@carmeninthegarden It’s artichoke time baby!!!! Make a quintessential spring dinner with me tonight. #garden #gardentok #gardentotable ♬ original sound – Carmen in the Garden

How To Make This Recipe:

springtime harvest bowl with beet dip and artichokes

Author: carmeninthegarden

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Description

This vibrant and nutrient-packed meal features tender beets, steamed artichokes, crispy tofu, and a delicious quinoa salad with kale and fennel. Perfect for a healthy and satisfying lunch or weeknight dinner, this dish is sure to delight your taste buds!

Ingredients

Scale

Beet Dip Ingredients:

2 medium-sized beets, boiled and peeled
1 can (15 oz) of chickpeas, drained and rinsed
2 cloves garlic, minced
2 tbsp tahini
2 tbsp lemon juice
1/4 cup olive oil
Salt and pepper to taste

Quinoa Salad Ingredients:

1 cup dried quinoa
2 cups vegetable broth or water
Salt to taste
2 cups kale, finely chopped
1 small fennel bulb, thinly sliced
1/4 cup cilantro leaves, chopped
2 green onions, thinly sliced
1 tbsp Dijon mustard
2 tbsp lemon juice
1/4 cup olive oil
1 clove garlic, minced
Salt and pepper to taste

Baked Tofu Ingredients:

1 block of firm tofu, pressed and cut into cubes
2 tbsp olive oil
1/2 tsp garlic powder
1/2 tsp smoked paprika
Salt and pepper to taste

Steamed Artichokes Ingredients:

2 small/medium artichokes

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Instructions

Rinse and scrub the beets, and cut off the tops and roots. Place the beets in a pot and add enough water to cover them by 1-2 inches. Bring the water to a boil, then reduce the heat to a simmer and cook for 30-45 minutes, or until the beets are tender when pierced with a knife. Drain and rinse the beets under cold water until they are cool enough to handle. Peel off the skins using a paper towel or your hands.
For the beet dip: In a food processor, combine the boiled beets, chickpeas, garlic, tahini, lemon juice, olive oil, salt, and pepper. Blend until smooth, scraping down the sides as needed.
For the quinoa salad: Rinse the quinoa in a fine mesh strainer and place it in a pot with the vegetable broth or water and salt. Bring to a boil, then reduce the heat to a simmer and cover the pot. Cook for 15-20 minutes, or until the quinoa is tender and the liquid is absorbed. Fluff the quinoa with a fork and let it cool.
In a large bowl, combine the cooked quinoa, kale, fennel, cilantro, and green onions.
For the dressing, whisk together the Dijon mustard, lemon juice, olive oil, garlic, salt, and pepper in a small bowl.
Toss the quinoa salad with the dressing until well coated.
For the baked tofu: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a bowl, toss the tofu cubes, paprika, garlic powder, olive oil, and salt and pepper.
Arrange the tofu cubes in a single layer on the prepared baking sheet. Bake for 30-35 minutes, flipping the tofu cubes halfway through, until golden brown and crispy on all sides.
For the steamed artichokes: Fill a pot with the water and bring to a boil. Option to add aromatics such as lemon, garlic, or rosemary in the pot. Place the artichokes in a steamer basket and lower it into the pot. Cover the pot and steam for 30-45 minutes