Save 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.
This recipe combines my favorite wholesome flavors into one hearty bowl. It's a staple at our house when we want something easy yet satisfying, especially after busy weekdays.
Ingredients
- Quinoa: 1 cup, rinsed
- Water: 2 cups
- Beets: 3 medium, peeled and cut into wedges
- Olive oil: 2 tablespoons, divided
- 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
- Salt (for dressing): to taste
Tired of Takeout? 🥡
Get 10 meals you can make faster than delivery arrives. Seriously.
One email. No spam. Unsubscribe anytime.
Instructions
- Roast Beets:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Toss beet wedges with 1 tablespoon olive oil, salt, and pepper. Spread on the baking sheet and roast for 25–30 minutes, turning halfway, until tender and caramelized.
- Cook Quinoa:
- While beets roast, 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 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.
- Prepare Tahini Dressing:
- Whisk together tahini, lemon juice, maple syrup (or honey), minced garlic, and a pinch of salt. Gradually add warm water until the dressing is smooth and pourable.
- Assemble Bowls:
- Divide quinoa among four bowls. Top with roasted beets, sautéed kale, cherry tomatoes, avocado slices, and pumpkin seeds. Drizzle generously with tahini dressing.
- Serve:
- Serve immediately, garnished with extra seeds or a squeeze of lemon, if desired.
Save My family loves building their own bowls with extra avocado or more pumpkin seeds. We often eat this together out on the patio with a tall glass of iced herbal tea.
Required Tools
Baking sheet, saucepan with lid, large skillet, mixing bowls, whisk
Allergen Information
Recipe contains sesame. It is gluten-free, dairy-free, and nut-free unless you swap with walnuts. Always check packaged ingredient labels for potential allergens.
Nutritional Information (per serving)
Calories: 410, Total Fat: 22 g, Carbohydrates: 46 g, Protein: 10 g
Save This bowl is beautiful and delicious served fresh. Don't forget the creamy tahini drizzle to bring it all together!
Recipe FAQ
- → Can I prepare the quinoa in advance?
Yes, quinoa can be cooked ahead and stored in the refrigerator for up to three days, making meal prep quicker.
- → What is the best way to roast beets evenly?
Cut beets into uniform wedges and roast them in a single layer, turning halfway for consistent caramelization.
- → How do I make the tahini dressing smooth?
Gradually add warm water to the tahini mixture while whisking until the dressing reaches a creamy and pourable consistency.
- → Can I substitute pumpkin seeds with other nuts or seeds?
Yes, sunflower seeds or chopped walnuts work well as tasty alternatives for added texture.
- → Is it necessary to sauté the kale before adding it to the bowl?
Sautéing kale softens its texture and mellows bitterness, enhancing overall flavor balance in the bowl.
