Save to Pinterest 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 has become a favorite for quick, healthy lunches that still feel satisfying and fresh.
Ingredients
- Quinoa: 1 cup quinoa rinsed, 2 cups water, 1/2 teaspoon salt
- Sweet potatoes: 2 medium peeled and cut into 1/2-inch cubes
- Kale: 1 large bunch stems removed, leaves torn into bite-sized pieces
- Olive oil: 2 tablespoons divided
- Spices: 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).
- Prepare 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 sweet potatoes:
- 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.
- Make 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:
- Divide quinoa among bowls. Top with massaged kale and roasted sweet potatoes. Drizzle generously with lemon-tahini dressing.
- Add garnishes:
- Garnish with toasted pumpkin seeds, parsley, and lemon wedges.
Save to Pinterest This dish is often a family favorite at lunch, bringing together fresh ingredients that everyone enjoys.
Serving Suggestions
Serve warm or at room temperature with a wedge of lemon on the side for extra brightness.
Variations
Substitute kale with baby spinach or arugula for a different leafy green experience. Add grilled shrimp or chickpeas for extra protein.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. The dressing may thicken, so stir well before serving.
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A simple yet satisfying recipe that's perfect for anyone seeking a fresh, healthy meal.
Questions & Answers
- → How do I prepare the sweet potatoes for roasting?
Peel and cube the sweet potatoes into 1/2-inch pieces. Toss them with olive oil, smoked paprika, cumin, salt, and pepper before roasting at 425°F until golden and tender.
- → What is the best way to make kale tender and flavorful?
Massage torn kale leaves with olive oil and a pinch of salt for 1-2 minutes until the leaves soften and brighten in color, enhancing texture and taste.
- → Can I substitute other greens for kale?
Yes, baby spinach or arugula are great alternatives that offer a milder flavor and delicate texture while maintaining the bowl’s freshness.
- → How is the lemon-tahini dressing made?
Whisk together tahini, fresh lemon juice, maple syrup or honey, water, minced garlic, and salt until smooth. Adjust the consistency by adding water as needed.
- → What toppings add extra texture and flavor?
Toasted pumpkin seeds provide crunch, while chopped parsley adds fresh herbal notes. Lemon wedges can be squeezed on for additional brightness.
- → Is this bowl suitable for gluten-free and vegetarian diets?
Yes, all ingredients are naturally gluten-free and vegetarian, making it accessible for those dietary preferences.