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.
I first created this bowl when I wanted a filling yet refreshing meal after a busy workday. The combination of flavors and textures always feels satisfying, making it a staple in our rotation.
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
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Instructions
- Preheat and Prepare 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.
- Make 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 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.
- Serve:
- Serve immediately, garnished with extra seeds or a squeeze of lemon, if desired.
Save This bowl was a hit with my sister, who loves anything with roasted veggies. We enjoyed it together outside on a sunny afternoon, making the meal feel extra special.
Required Tools
Baking sheet, saucepan with lid, large skillet, mixing bowls, whisk
Allergen Information
Contains sesame from tahini. Gluten-free, dairy-free, nut-free unless swapping with walnuts. Always check packaged ingredient labels for allergens.
Nutritional Information (per serving)
Calories: 410. Total Fat: 22 g. Carbohydrates: 46 g. Protein: 10 g
Save Enjoy this vibrant bowl with friends, and don't forget an extra drizzle of tahini dressing for even more flavor.
Cooking Questions & Answers
- → How do I roast the beets perfectly?
Preheat the oven to 400°F (200°C). Toss beet wedges with olive oil, salt, and pepper. Roast on a parchment-lined sheet for 25–30 minutes, turning halfway until tender and caramelized.
- → What’s the best way to cook quinoa for this bowl?
Bring 2 cups of water to a boil, add rinsed quinoa, reduce heat, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork before serving.
- → How can I make the tahini dressing smooth?
Whisk tahini with lemon juice, maple syrup or honey, garlic, and salt. Gradually add warm water until the dressing reaches a smooth, pourable consistency.
- → Can I substitute the kale with another green?
Yes, spinach or Swiss chard work well as alternatives. Lightly sauté or use raw depending on preference.
- → Are there options to add extra protein?
For extra protein, top with chickpeas, grilled chicken, or feta cheese if not avoiding dairy.
