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 first made this bowl for a weekend lunch when I wanted something both satisfying and full of color. The combination of roasted beets and creamy tahini dressing always brings lots of compliments from friends and family.
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): 1⁄4 cup
- Salt and black pepper: To taste
- Tahini: 1⁄3 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
Instructions
- Roast 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 to 30 minutes, turning halfway, until tender and caramelized.
- Cook Quinoa:
- While the 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 Kale:
- Heat the 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.
- 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 This has become a staple at our family picnics, and my kids love customizing their bowls with extra seeds or sliced avocado on top.
Required Tools
Baking sheet, saucepan with lid, large skillet, mixing bowls, and whisk are helpful for prepping and assembling the bowl.
Nutritional Information
Each serving provides about 410 calories, 22 g total fat, 46 g carbohydrates, and 10 g protein.
Allergen Information
This dish contains sesame and may be made nut-free unless walnuts are swapped in. Always check packaged ingredient labels.
Save Enjoy this vibrant bowl fresh or chilled for lunch the next day. The creamy tahini dressing ties all the flavors together beautifully.
Recipe FAQ
- → How should the beets be prepared for roasting?
Peel and cut beets into wedges, toss with olive oil, salt, and pepper, then roast at 400°F for 25-30 minutes until tender and caramelized.
- → What is the best way to cook quinoa for this dish?
Bring water and quinoa to a boil, reduce heat, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork before serving.
- → Can I substitute any ingredients in the tahini dressing?
Yes, you can adjust sweetness by using honey or maple syrup and add warm water gradually to achieve desired dressing consistency.
- → How is the kale prepared before adding to the bowl?
Sauté chopped kale in olive oil over medium heat for 2-3 minutes until just wilted and tender.
- → What garnishes complement this bowl best?
Avocado slices and pumpkin seeds add creaminess and crunch, enhancing flavors and textures perfectly.