Save 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 family favorite because it's simple to prepare and feels like a fresh coastal escape in every bite.
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:
- Whisk together tahini lemon juice maple syrup or honey water garlic and salt until smooth. Adjust consistency with extra water as needed.
- Assemble Bowl:
- 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.
Save We enjoy this bowl as a wholesome family lunch especially on warm sunny days reminding us of seaside meals.
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
Nutritional Information
Per serving: 340 calories 13 g total fat 49 g carbohydrates 8 g protein
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This light coastal bowl is perfect for any meal and can be customized with your favorite toppings.
Common Recipe Questions
- → How do I make the quinoa fluffy?
Rinse the quinoa well and simmer it in salted water until it absorbs the liquid. Let it rest covered for 5 minutes off heat, then fluff gently with a fork to separate the grains.
- → What’s the best way to roast sweet potatoes evenly?
Cut sweet potatoes into uniform cubes, toss with olive oil and spices, and spread them in a single layer on a baking sheet. Roast at high heat, flipping halfway to ensure golden, tender cubes.
- → How can I soften kale for better texture?
Massage torn kale leaves with olive oil and a pinch of salt using your hands for 1–2 minutes until the leaves become tender and vibrant green.
- → Can I substitute the tahini dressing?
Yes, you can try a light vinaigrette or a yogurt-based dressing if you prefer, but tahini offers a creamy, nutty flavor that complements the dish well.
- → Are there options to add protein to this bowl?
Consider topping with grilled shrimp, chickpeas, or your favorite plant-based protein to enhance the meal’s nutrient balance.