Fluffy quinoa, roasted sweet potatoes, and massaged kale dressed with lemon-tahini for a fresh, light meal.
# What You Need:
→ Grains
01 - 1 cup quinoa, rinsed
02 - 2 cups water
03 - 1/2 teaspoon salt
→ Vegetables
04 - 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
05 - 1 large bunch kale, stems removed, leaves torn into bite-sized pieces
06 - 2 tablespoons olive oil, divided
07 - 1/2 teaspoon smoked paprika
08 - 1/2 teaspoon ground cumin
09 - 1/4 teaspoon black pepper
→ Dressing
10 - 3 tablespoons tahini
11 - 2 tablespoons fresh lemon juice
12 - 1 tablespoon maple syrup or honey
13 - 2 tablespoons water, plus more as needed
14 - 1 small garlic clove, finely minced
15 - 1/4 teaspoon salt
→ Garnishes
16 - 1/4 cup toasted pumpkin seeds (pepitas)
17 - 2 tablespoons chopped fresh parsley (optional)
18 - Lemon wedges, for serving
# How-To Steps:
01 - Set the oven to 425°F.
02 - Combine sweet potato cubes with 1 tablespoon olive oil, smoked paprika, cumin, salt, and black pepper on a baking sheet and spread in a single layer.
03 - Roast for 20 minutes, flipping halfway until golden and tender.
04 - In a medium saucepan, bring quinoa, water, and 1/2 teaspoon salt to a boil. Cover, reduce heat to low, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.
05 - Place kale in a large bowl, drizzle with remaining tablespoon of olive oil and a pinch of salt. Massage for 1–2 minutes until leaves soften and brighten.
06 - Whisk together tahini, lemon juice, maple syrup or honey, water, garlic, and salt until smooth. Adjust thickness with additional water as needed.
07 - Distribute quinoa among bowls, layer with massaged kale and roasted sweet potatoes. Drizzle with lemon-tahini dressing.
08 - Sprinkle toasted pumpkin seeds and parsley over the bowls. Serve with lemon wedges on the side.
