Pin 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 my family during a busy week and everyone loved how satisfying but light it was. The beautiful colors always make it a hit on the table.
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 to 4 tablespoons, as needed
- Salt: To taste
Instructions
- Roast the Beets:
- Preheat oven to 400°F (200°C). Line baking sheet with parchment paper. Toss beet wedges with 1 tablespoon olive oil, salt, and pepper. Spread on baking sheet 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 Bowl:
- 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.
Pin This recipe always reminds me of cozy lunches with my kids, where everyone picks their favorite toppings and builds their own bowl.
Required Tools
Baking sheet, saucepan with lid, large skillet, mixing bowls, whisk
Allergen Information
Contains sesame. 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
Pin Mix and match toppings for your perfect bowl. The tahini dressing ties everything together beautifully.
Recipe FAQ
- → How do I roast the beets evenly?
Cut beets into uniform wedges, toss with olive oil, salt, and pepper, then roast at 400°F (200°C) for 25–30 minutes, turning halfway for even caramelization.
- → Can I substitute kale with other greens?
Yes, spinach or Swiss chard work well as alternatives; simply sauté until wilted before adding to the bowl.
- → How is the tahini dressing adjusted for consistency?
Gradually add warm water while whisking the tahini, lemon juice, maple syrup, and garlic until the dressing reaches a smooth, pourable texture.
- → What other seeds can replace pumpkin seeds?
Sunflower seeds or chopped walnuts are great substitutes, offering similar crunch and nutrition.
- → Is this bowl suitable for gluten-free and dairy-free diets?
Yes, all main ingredients are naturally gluten- and dairy-free, but always verify packaged items for allergens.