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 remember the first time I made this dish for friends: the kale stayed crisp, the quinoa was perfectly fluffy, and the creamy tahini tied everything together. It became a regular request at our table for weekday lunches, especially in beet season.
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: To taste
Instructions
- Roast the Beets:
- Preheat oven to 400°F (200°C). Toss beet wedges with 1 tablespoon olive oil, salt, and pepper. Spread on a lined baking sheet and roast for 25–30 minutes, turning halfway, until tender and caramelized.
- Cook the Quinoa:
- 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 the 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 the Tahini Dressing:
- Whisk together tahini, lemon juice, maple syrup (or honey), minced garlic, and 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 immediately, garnished with extra seeds or a squeeze of lemon, if desired.
Save My family loves customizing their bowls with extras like chickpeas or swapping pumpkin seeds for walnuts. On busy weeknights, everyone assembles their own bowl for quick, satisfying dinners.
Required Tools
Baking sheet, saucepan with lid, large skillet, mixing bowls, whisk
Allergen Information
Contains sesame (tahini). Gluten-free, dairy-free, nut-free if no walnut swaps. Always check packaged labels for allergen warnings.
Nutritional Information (per serving)
Calories: 410 Protein: 10 g Total Fat: 22 g Carbohydrates: 46 g
Save This bowl is vibrant and satisfying for lunch, dinner, or meal prep. Add a squeeze of lemon before serving for a bright finish.
Recipe FAQ
- → How do I roast beets evenly?
Cut beets into uniform wedges and toss with olive oil, salt, and pepper. Roast at 400°F (200°C) for 25–30 minutes, turning halfway for even caramelization.
- → Can I prepare the tahini dressing in advance?
Yes, the tahini dressing can be made ahead and stored in the refrigerator for up to 3 days. Stir well before using as it may thicken.
- → What can I substitute for kale?
Use spinach, Swiss chard, or collard greens as alternatives. Sauté until wilted to keep a tender texture similar to kale.
- → How to make the bowl vegan?
Ensure to substitute honey with maple syrup in the dressing and avoid any non-vegan toppings to keep the bowl fully plant-based.
- → What are some good toppings for added protein?
Try adding chickpeas, grilled chicken, or feta cheese (if dairy is acceptable) for extra protein and flavor enhancement.