Save to Pinterest A vibrant, nutrient-packed bowl featuring earthy roasted beets, fluffy quinoa, and crisp kale, all brought together with a creamy tahini dressing. Perfect for a wholesome lunch or light dinner.
I first made this bowl for a quick and colorful dinner after a busy workday, and it instantly became a favorite. The creamy tahini dressing ties everything together, making it a satisfying and crave-worthy dish.
Ingredients
- Quinoa: 1 cup, rinsed
- Water: 2 cups
- Beets: 3 medium, peeled and cut into wedges
- Olive oil: 2 tablespoons
- Kale: 1 bunch, stems removed and leaves chopped
- Cherry tomatoes: 1 cup, halved
- Avocado: 1, sliced
- Pumpkin seeds (pepitas): ¼ cup
- Salt and black pepper: To taste
- Tahini: ⅓ cup
- Lemon juice: 2 tablespoons (about 1 lemon)
- Maple syrup or honey: 1 tablespoon
- Garlic: 1 clove, minced
- Warm water: 3–4 tablespoons, as needed
Instructions
- Roast the beets:
- Preheat oven to 400°F (200°C). Toss beet wedges with 1 tablespoon olive oil, salt, and pepper. Spread on a lined baking sheet. Roast for 25–30 minutes, turning halfway, until tender and caramelized.
- Cook the quinoa:
- Bring 2 cups water and quinoa to a boil in a saucepan. Reduce heat, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork and set aside.
- Sauté the kale:
- Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add chopped kale, season with salt, and sauté for 2–3 minutes until just wilted.
- Make the tahini dressing:
- Whisk together tahini, lemon juice, maple syrup (or honey), minced garlic, and a pinch of salt. Gradually add warm water until smooth and pourable.
- Assemble the bowls:
- Divide quinoa among four bowls. Top with roasted beets, sautéed kale, cherry tomatoes, avocado slices, and pumpkin seeds. Drizzle generously with tahini dressing.
- Finish and serve:
- Serve immediately, garnished with extra seeds or a squeeze of lemon if desired.
Save to Pinterest My family loves customizing their bowls, adding extras like chickpeas or feta. Making it together has become a fun weeknight ritual, allowing everyone to build their perfect combination.
Required Tools
Baking sheet, saucepan with lid, large skillet, mixing bowls, and whisk are needed for this recipe.
Allergen Information
This dish contains sesame (from tahini) but is naturally gluten-free, dairy-free, and nut-free unless swapping with walnuts. Always check packaged ingredient labels.
Nutritional Information
Per serving: Calories 410, Total Fat 22 g, Carbohydrates 46 g, Protein 10 g.
Save to Pinterest This bowl is best enjoyed fresh, with all the vibrant toppings. Customize with your favorite seeds or add protein for a heartier meal.
Recipe FAQs
- → Can I prepare the quinoa ahead of time?
Yes, cooking quinoa in advance saves time. Store it covered in the refrigerator and reheat gently before assembling the bowl.
- → How do I get tender yet caramelized roasted beets?
Toss beet wedges with olive oil, salt, and pepper, then roast at 400°F (200°C) for 25–30 minutes, turning halfway to ensure even caramelization.
- → What is the best way to sauté kale for this bowl?
Heat olive oil in a skillet over medium heat, add chopped kale with a pinch of salt, and sauté for 2-3 minutes until just wilted but still vibrant.
- → Can the tahini dressing be modified for sweetness?
Yes, maple syrup or honey can be used to gently sweeten the tahini dressing, balancing its rich, nutty flavor.
- → Are there suitable seed substitutions for pumpkin seeds?
Sunflower seeds or walnuts make excellent alternatives to pumpkin seeds and add complementary textures and flavors.