Pin it A vibrant, nourishing bowl featuring fluffy quinoa, caramelized roasted sweet potatoes, and crisp kale, finished with a zesty lemon-tahini dressing – a perfect light lunch or side inspired by coastal freshness.
This recipe quickly became a favorite for my family because it’s light yet filling and packed with nutrition.
Ingredients
- Grains: 1 cup quinoa rinsed, 2 cups water, 1/2 teaspoon salt
- Vegetables: 2 medium sweet potatoes peeled and cut into 1/2-inch cubes, 1 large bunch kale stems removed leaves torn into bite-sized pieces, 2 tablespoons olive oil (divided), 1/2 teaspoon smoked paprika, 1/2 teaspoon ground cumin, 1/4 teaspoon black pepper
- Dressing: 3 tablespoons tahini, 2 tablespoons fresh lemon juice, 1 tablespoon maple syrup or honey, 2 tablespoons water (more as needed), 1 small garlic clove finely minced, 1/4 teaspoon salt
- Garnishes: 1/4 cup toasted pumpkin seeds (pepitas), 2 tablespoons chopped fresh parsley (optional), Lemon wedges for serving
Instructions
- Preheat Oven:
- Preheat the oven to 425°F (220°C).
- Roast Sweet Potatoes:
- On a large baking sheet toss the sweet potato cubes with 1 tablespoon olive oil smoked paprika cumin salt and black pepper Spread in a single layer
- Roast:
- Roast sweet potatoes for 20 minutes flipping halfway through until golden and tender
- Cook Quinoa:
- Meanwhile in a medium saucepan combine quinoa water and 1/2 teaspoon salt Bring to a boil cover reduce heat to low and simmer for 15 minutes Remove from heat and let stand covered for 5 minutes Fluff with a fork
- Massage Kale:
- Place kale in a large bowl Drizzle with remaining 1 tablespoon olive oil and a pinch of salt Massage with your hands for 1–2 minutes until leaves are bright green and tender
- Prepare Dressing:
- For the dressing whisk together tahini lemon juice maple syrup or honey water garlic and salt until smooth Adjust consistency with extra water as needed
- Assemble Bowl:
- To assemble divide quinoa among bowls Top with massaged kale and roasted sweet potatoes Drizzle generously with lemon-tahini dressing
- Garnish:
- Garnish with toasted pumpkin seeds parsley and lemon wedges
Pin it This bowl always brings back memories of family lunches filled with health and happiness.
Notes
For added protein top with grilled shrimp or chickpeas Serve warm or at room temperature
Required Tools
Baking sheet Medium saucepan with lid Large mixing bowl Whisk Measuring cups and spoons Chef's knife and cutting board
Allergen Information
Contains sesame (tahini) Contains seeds (pumpkin seeds) Gluten-free and dairy-free Always check ingredient labels for cross-contamination if allergies are a concern
Pin it 
Enjoy this wholesome bowl packed with flavor and nutrients that will keep you satisfied and energized.
Recipe FAQs
- → How do you get kale tender without cooking?
Massage kale with olive oil and a pinch of salt for 1-2 minutes until leaves soften and turn bright green. This breaks down fibers for a tender texture.
- → What’s the best way to roast sweet potatoes evenly?
Cut sweet potatoes into uniform cubes, toss with oil and spices, and spread in a single layer to ensure even caramelization and tenderness.
- → Can quinoa be prepared ahead of time?
Yes, cook quinoa in advance and keep refrigerated. Rewarm gently or serve at room temperature when assembling the bowl.
- → What variations can I make with the greens?
Baby spinach or arugula can replace kale for a milder flavor and softer texture without altering the overall profile much.
- → How does the lemon-tahini dressing enhance the dish?
The dressing adds creaminess and brightness, balancing the sweetness of potatoes and the earthiness of quinoa and kale with tangy lemon and nutty tahini.