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 still remember making this bowl for the first time after a busy workday. The combination of textures and that creamy tahini drizzle made it instantly satisfying.
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 to 4 tablespoons, as needed
- Salt (for dressing): 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 baking sheet lined with parchment paper and roast for 25 to 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.
- 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 to 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 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.
- Garnish and Serve:
- Serve immediately, garnished with extra seeds or a squeeze of lemon, if desired.
Save My kids love to pick out the colorful beet wedges, and we always end up adding extra pumpkin seeds for crunch at the table.
Variations & Serving Ideas
Add chickpeas, grilled chicken, or feta for extra protein. Swap pumpkin seeds with sunflower seeds or walnuts for a different crunch. Serve this bowl paired with iced herbal tea or a crisp Sauvignon Blanc.
Required Tools
Baking sheet, saucepan with lid, large skillet, mixing bowls, and whisk make assembly easy and efficient.
Nutritional Information
Each serving provides about 410 calories, 22 g total fat, 46 g carbohydrates, and 10 g protein.
Save This nourishing bowl is just as delicious packed for lunch as served for dinner. Enjoy your colorful creation!
Kitchen Guide
- → How do I roast beets to enhance their flavor?
Toss beet wedges with olive oil, salt, and pepper, then roast at 400°F for 25–30 minutes until they are tender and caramelized, turning once halfway through.
- → Can I substitute tahini in the dressing?
Yes, sunflower seed butter or almond butter can be used as alternatives, adjusting lemon juice and water for consistency and taste.
- → What's the best way to cook quinoa for this bowl?
Boil 2 cups water, add quinoa, cover, and simmer for 15 minutes until water is absorbed, then fluff with a fork to keep it light and fluffy.
- → How can I prepare the kale for optimal texture?
Sauté chopped kale in olive oil with a pinch of salt for 2–3 minutes until just wilted but still vibrant and slightly crisp.
- → Are there easy variations to add protein to this dish?
Consider topping with chickpeas, grilled chicken, or feta for extra protein; for dairy-free options, skip feta or use plant-based substitutes.