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 a healthy coastal-inspired meal that satisfies without weighing you down.
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.
- 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 12 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 bowls:
- 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.
Pin it This bowl is a staple in our family gatherings bringing fresh and vibrant flavors to every table.
Notes
For added protein top with grilled shrimp or chickpeas Substitute baby spinach or arugula for kale if preferred Add sliced avocado for extra creaminess Serve warm or at room temperature.
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) 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 light coastal bowl fresh for the best texture and flavor it makes a refreshing and wholesome meal.
Recipe FAQs
- → How do I cook quinoa for this bowl?
Rinse quinoa thoroughly, then simmer with water and salt until tender and water is absorbed. Let it stand covered for a few minutes before fluffing with a fork.
- → What’s the best way to prepare kale for this dish?
Remove tough stems and tear the leaves into bite-sized pieces. Massage the kale with olive oil and a pinch of salt until softened and bright green.
- → Can I substitute sweet potatoes with another vegetable?
Yes, but roasting root vegetables like butternut squash or carrots will provide a similar sweetness and texture.
- → How is the lemon-tahini dressing made smooth and creamy?
Whisk tahini thoroughly with lemon juice, maple syrup, minced garlic, salt, and water, adjusting water for desired consistency.
- → What toppings enhance the bowl’s texture and flavor?
Toasted pumpkin seeds add a crunchy texture and nutty taste. Fresh parsley and lemon wedges brighten the flavors further.