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 in my household for its balance of 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.
- Garnish:
- Garnish with toasted pumpkin seeds, parsley, and lemon wedges.
Save to Pinterest Sharing this vibrant bowl brings the family together, inspiring new favorites at our dinner table.
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
Calories: 340 per serving. Total Fat: 13 g. Carbohydrates: 49 g. Protein: 8 g.
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This Light Coastal Bowl is a refreshing and wholesome addition to any meal plan.
Recipe FAQs
- → How do you best prepare the kale in this bowl?
Massage the kale with olive oil and a pinch of salt for 1–2 minutes until it softens and brightens, improving texture and flavor.
- → What is the purpose of soaking or rinsing quinoa before cooking?
Rinsing quinoa removes its natural bitter coating (saponin), ensuring a clean, fluffy taste after cooking.
- → Can I substitute the sweet potatoes with another vegetable?
Yes, roasted butternut squash or carrots can be used for a similar sweet, caramelized flavor and texture.
- → How can I adjust the dressing consistency if it is too thick?
Add a tablespoon or two of water gradually while whisking until the desired pourable consistency is reached.
- → What garnishes complement this bowl well?
Toasted pumpkin seeds add crunch, fresh parsley adds brightness, and lemon wedges bring a fresh citrus finish.
- → Is this bowl suitable for gluten-free diets?
Yes, all ingredients including quinoa and vegetables are naturally gluten-free, making the dish suitable for gluten-sensitive individuals.