In a small saucepan, bring 2 cups (500 mL) water to a boil over high heat. Add quinoa. Cover and simmer until cooked, about 10 to 12 minutes; set aside.
Preheat oven to 450°F (230°C). Spread cauliflower on a baking sheet and chickpeas on another sheet; toss each with 1 tbsp (15 mL) olive oil. Roast for 20 minutes or until golden brown; set aside.
Meanwhile, mix together remaining 2 tbsp (25 mL) olive oil and lemon juice, along with salt and pepper.
In a bowl, massage beet greens with 2 tbsp (25 mL) dressing.
Toss cooked quinoa with remaining dressing and divide quinoa between 4 bowls. Top with massaged beet greens, spiralized beets, roasted cauliflower, crispy chickpeas, pomegranate arils, avocado and pumpkin seeds. Drizzle with a little tahini and enjoy.
Nutrients per serving: 604 calories, 18 g protein, 32 g fat (4 g saturated fat), 68 g carbohydrates (18 g fibre), 0 mg cholesterol, 202 mg sodium
Tip: Make a batch of quinoa, chickpeas and cauliflower on Sunday for a quicker weeknight assembly.