Elk & Quinoa Power Bowl

Elk & Quinoa Power Bowl

Lean elk over protein-packed quinoa with roasted beets and tahini.

• Meal Type: Lunch
• Dietary: Gluten-Free, High Protein, Dairy-Free
• Main Ingredient: Ground Elk
• Servings: 3
• Cost per Serving: $11.00
• Prep Time: 25 min

Ingredients

Elk

• 1 lb ground elk
• 1 tsp garlic powder
• 1 tsp ground cumin
• Salt and black pepper to taste
• 1 tbsp avocado oil

Bowl Base

• 1½ cups dry quinoa, cooked according to package directions
• 3 medium beets, peeled and diced
• 2 tbsp olive oil (for roasting beets)
• 2 cups baby spinach
• ¼ cup toasted pumpkin seeds

From-Scratch Tahini Dressing

• 3 tbsp tahini
• 2 tbsp fresh lemon juice
• 1 small garlic clove, minced
• 1 tbsp extra-virgin olive oil
• 3–4 tbsp warm water (to thin)
• Salt to taste

Instructions

Roast the Beets

1. Preheat oven to 425°F (220°C). Toss diced beets with olive oil, salt, and pepper.
2. Roast for 20–22 minutes until tender and caramelized.

Make the Tahini Dressing

1. Whisk together tahini, lemon juice, garlic, and olive oil.
2. Add warm water one tablespoon at a time until the dressing reaches a pourable consistency. Season with salt.

Cook the Elk

1. Heat avocado oil in a skillet over medium-high heat. Add ground elk and break apart.
2. Season with garlic powder, cumin, salt, and pepper. Cook for 7–8 minutes until browned.

Assemble the Bowl

1. Divide cooked quinoa among three bowls. Add a handful of baby spinach to each.
2. Top with seasoned elk, roasted beets, and toasted pumpkin seeds.
3. Drizzle generously with tahini dressing. Serve immediately.

Nutrition Notes

Elk is one of the leanest wild game meats, and quinoa is a complete protein containing all nine essential amino acids. This bowl is gluten-free, high in protein, and dairy-free. The from-scratch tahini dressing adds healthy fats and a rich, nutty flavor.