Caramelized Onion & Roasted Beetroot Bowl with Tahini

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A deeply savory bowl featuring sweet roasted beets, slow-simmered onions, and a creamy tahini dressing that comes together in one pan. This mediterranean-inspired vegetarian (gluten-free) ready in about 45 minutes pairs large, thinly sliced red onion, olive oil, maple syrup for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium, peeled and diced into 1/2-inch cubes beetroots
• 1 large, thinly sliced red onion
• 2 tbsp olive oil
• 1 tbsp maple syrup
• 1 tsp balsamic vinegar
• 3 tbsp tahini
• 1 tbsp lemon juice
• 2 tbsp water
• 2 cups baby spinach
• 1/2 cup, roasted chickpeas
• 1/4 cup, toasted pumpkin seeds

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss 2 diced beetroots and 1 sliced red onion with 2 tbsp olive oil, 1 tbsp maple syrup, and 1 tsp balsamic vinegar. Spread evenly on a parchment-lined baking sheet and roast for 25 minutes until caramelized and tender.
2. Step 2: While beets roast, whisk together 3 tbsp tahini, 1 tbsp lemon juice, and 2 tbsp water in a small bowl until smooth and pourable.
3. Step 3: In a large skillet over medium heat, add 2 cups baby spinach and cook for 2-3 minutes until wilted. Add 1/2 cup roasted chickpeas and toss gently.
4. Step 4: Divide spinach mixture into bowls, top with roasted beetroot and onion mixture, drizzle with tahini dressing, and sprinkle with 1/4 cup toasted pumpkin seeds.