Save to Pinterest 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 made this bowl for a weekend picnic. The colors and flavors won over friends who rarely enjoy kale, making it a staple in our healthy meal 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 clove: 1, minced
- Warm water: 3–4 tablespoons, as needed
- Salt: to taste
Instructions
- Roast the 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 the 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.
- Sautë 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 a pinch of salt. Gradually add warm water until the dressing is smooth and pourable.
- Assemble 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 to Pinterest Our family loves serving this bowl on busy weeknights—even kids enjoy building their own with favorite toppings. It's a recipe that brings us together around wholesome ingredients.
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 potential allergens.
Nutritional Information (per serving)
Calories: 410. Total Fat: 22 g. Carbohydrates: 46 g. Protein: 10 g.
Save to Pinterest Enjoy the lively colors and flavors in every bite—this is the bowl that brightens up any table.
Questions & Answers
- → How do I roast the beets properly?
Preheat your oven to 400°F (200°C). Toss beet wedges with olive oil, salt, and pepper, then roast on a lined baking sheet for 25–30 minutes, turning halfway until tender and caramelized.
- → Can I prepare the tahini dressing ahead of time?
Yes, the tahini dressing can be whisked together in advance and stored in the refrigerator for up to 3 days. Stir well before serving.
- → What can I substitute for pumpkin seeds?
Sunflower seeds or walnuts work well as crunchy alternatives, adding different flavors and textures to the bowl.
- → How do I cook quinoa for this bowl?
Bring water to a boil, add the quinoa, then reduce heat to a simmer. Cover and cook for 15 minutes or until water is absorbed. Fluff with a fork before using.
- → Is this dish suitable for special diets?
Yes, it's vegetarian, gluten-free, and dairy-free, with options to adjust for vegan preferences by using maple syrup instead of honey.