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 quickly became a favorite for my family's weekday lunches because of its fresh flavors and simple preparation.
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).
- 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.
- Prepare 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:
- 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.
- Add Garnishes:
- Garnish with toasted pumpkin seeds, parsley, and lemon wedges.
Save to Pinterest Sharing this bowl on weekends has brought my family together around the table, sparking conversations about healthy eating and new flavors.
Required Tools
Baking sheet, medium saucepan with lid, large mixing bowl, whisk, measuring cups and spoons, chefs knife and cutting board
Allergen Information
Contains sesame (tahini) and seeds (pumpkin seeds). Gluten-free and dairy-free. Always check ingredient labels for cross-contamination if allergies are a concern.
Nutritional Information
Per serving: Calories 340, Total Fat 13 g, Carbohydrates 49 g, Protein 8 g.
Save to Pinterest 
This light coastal bowl balances freshness and heartiness perfectly, making it ideal for any meal.
Your Questions Answered
- → How do I cook quinoa properly?
Rinse quinoa thoroughly, then simmer in water with a pinch of salt for about 15 minutes until the water is absorbed. Let it stand covered for 5 minutes before fluffing with a fork.
- → What’s the best way to soften kale?
Massage torn kale leaves with olive oil and a pinch of salt for 1–2 minutes until the leaves turn bright green and become tender.
- → Can I substitute any ingredients?
Yes, baby spinach or arugula can replace kale, and maple syrup or honey can be used interchangeably in the dressing for sweetness.
- → How can I add protein to this bowl?
Top with grilled shrimp, roasted chickpeas, or your preferred protein source to boost nutrition and satiety.
- → What garnishes enhance flavor and texture?
Toasted pumpkin seeds add crunch, fresh parsley offers aroma, and lemon wedges provide a fresh citrus note when squeezed over the bowl.