Start to boil the quinoa following the instructions on the packet. Meanwhile, prepare the dressing by peeling, chopping and boiling the beetroot.
Once the beetroot is soft, drain and add to your blender. Add the tahini and a dash of salt. Blend until you get a creamy consistency. Set aside.
Drain boiled quinoa and set aside to cool.
Slice your avocado, radish, and strawberries.
Now assemble your bowl by scooping in the quinoa. Place the avocado slices, the radishes, and the strawberries. Leave a spot for the handful of blueberries.
Add the final touches by sprinkling handful sprouts and edible flowers onto your bowl. Garnish with a slice of lemon and sprinkle the avocado with black sesame seeds.
Pour the dressing into a little side dish and place within the bowl!