Red quinoa and black chickpeas give this stunning vegan bowl a hearty protein base. Barely softened carrots with still a bit of crunch and earthy beets add a natural, root veggie sweetness, brightened by lemon juice and champagne vinegar. All that delicious flavor mixed into a bed of fresh baby kale and topped with roasted cashews and bold sesame seeds, and it’s no wonder this unassuming plant-based bowl has a loyal following of lunchtime devotees.